BookJing Wang, Baoguo Sun, RongTsao Cao, editors.
Summary: This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing on potential mechanisms that contribute to the various effects of bioactive factors on obesity, diabetes and other metabolic diseases, it helps to clarify several dilemmas and encourages further investigations in this field. Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology.
Contents:
Intro; Preface; Contents; About the Editors;
Chapter 1: Market and Consumption of Cereal Foods; 1.1 Introduction; 1.2 Baked Cereal Foods; 1.3 Fermented Cereal Foods; 1.3.1 Fermented Cereal Staple; 1.3.2 Fermented Cereal Beverage; 1.3.3 Fermented Cereal Condiment; 1.4 Extruded Cereal Foods; 1.4.1 Extruded Cereal Staple; 1.4.2 Extruded Cereal Snack; 1.5 Premixed Cereal Powder; References;
Chapter 2: Technologies for Improving the Nutritional Quality of Cereals; 2.1 Introduction; 2.2 Extrusion Cooking; 2.3 High Pressure Processing; 2.4 Microwave Processing; 2.5 Milling; 2.6 Germination 2.7 Fermentation2.8 Enzymatic Processing; References;
Chapter 3: Corn; 3.1 Introduction; 3.2 Bioactives in Corn; 3.2.1 Phenolics; 3.2.2 Carotenoids; 3.2.3 Alkaloids; 3.2.4 Proteins and Peptides; 3.2.5 Resistant Starch; 3.2.6 Vitamins and Minerals; 3.3 Molecular Mechanism of Bioactives in Corn; 3.4 Effects of Processing on Bioactive Availability; 3.5 Possible Approach to Enhance Health Benefit of Corn Bioactives; 3.6 Conclusions; References;
Chapter 4: Barley; 4.1 Introduction; 4.2 Bioactives in Barley; 4.3 Molecular Mechanism of Bioactives in Barley; 4.3.1 Antioxidant Properties 4.3.2 Antihyperglycemic4.3.3 Antihyperlipidemia; 4.3.4 Ameliorating Obesity; 4.3.5 Modulation of Gut Microbiota Community; 4.4 Effects of Processing on Availability; 4.5 Possible Approach to Enhance Health Benefits of Barley Bioactives; References;
Chapter 5: Rice; 5.1 Introduction; 5.2 Bioactives in Rice; 5.2.1 Proteins; 5.2.2 Oil; 5.2.3 Phenolic Compounds; 5.3 Molecular Mechanisms of Bioactives in Rice; 5.3.1 Antioxidative Activities; 5.3.2 Antibiotic Activities; 5.3.3 Increased Immune Response; 5.3.4 Hypolipidemic Properties; 5.3.5 Anticancer Activity 5.4 Effects of Processing on Availability5.4.1 Germination; 5.4.2 Fermentation; 5.4.3 Extrusion; 5.5 Possible Approach to Enhance Health Benefit of Rice Bioactives; References;
Chapter 6: Wheat and Wheat Hybrids; 6.1 Introduction; 6.2 Bioactives in Wheat and Wheat Hybrids; 6.2.1 Dietary Fiber (DF); 6.2.1.1 Distribution of Dietary Fiber in Wheat; 6.2.1.2 Official Methods to Analyze Dietary Fiber; 6.2.1.3 Function of Dietary Fiber; 6.2.2 Resistant Starch; 6.2.2.1 Resistant Starch and Classification; 6.2.2.2 Methods of Analysis of Resistant Starch in Foods 6.2.2.3 Functionality and Beneficial Physiological Effects of RS6.2.3 Vitamins; 6.2.3.1 Water-Soluble Vitamins; 6.2.3.2 Fat-Soluble Vitamins; 6.2.3.3 Other Vitamins; 6.2.4 Minerals; 6.2.4.1 Calcium; 6.2.4.2 Phosphorus; 6.2.4.3 Magnesium; 6.2.4.4 Iron; 6.2.4.5 Zinc; 6.2.4.6 Copper; 6.2.4.7 Sodium and Potassium; 6.2.4.8 Other Minerals; 6.2.5 Phytochemicals in Wheat; 6.2.5.1 Phenolic Compounds; 6.3 Effects of Processing on Wheat Bioactives and the Approach to Enhance Health Benefits of Wheat Bioactives; 6.3.1 Dietary Fiber and resistant starch During Processing