Cereal Grain-Based Functional Foods

Carbohydrate and Phytochemical Components
Erscheinungsjahr 2018
ISBN: 978-1-78801-148-8
Verlag: RSC Publishing

Buch, Englisch, Band 6, 378 Seiten, Format (B × H): 163 mm x 234 mm, Gewicht: 680 g

Reihe: Food Chemistry, Function and Analysis

Globally, cereal grains are a staple part of the diet providing primarily carbohydrates and other phytochemical components. Detailed coverage of the composition and functionality of the bulk carbohydrate components, specifically starch, beta-glucans, and arabinoxylans, and the trace phytochemical components, i.e. phenolic compounds such as phenolic acids, anthocyanins, deoxyanthocyanins, and proanthocyanidins in cereal grains and grain products is provided. Considerable attention is paid to the interactions between carbohydrate and non-carbohydrate components in grains including starch–protein and starch–lipid interactions and their effects on starch digestibility. The phenolic constituents bound to grain dietary fiber also receive detailed consideration and the final chapter presents a review that discusses whole grain–gut microbiota interactions identifying new areas of research that may contribute to a better understanding of the underlying mechanisms linked to human health. This book provides researchers, clinicians and students with a comprehensive compendium on aspects of whole grain components and brings the literature up to date.

Autoren/Hrsg.

Beta, Trust

Camire, Mary Ellen

Weitere Mitwirkende

Williamson, Gary

Marangoni, Alejandro G

Gerrard, Juliet A

Beta, Trust

Camire, Mary Ellen

Ai, Yongfeng

Saulnier, Luc

Corke, Harold

McCleary, Barry

Drawbridge, Pamela

Ames, Nancy

Izydorczyk, Marta

Malunga, Lovemore

Duodu, Gyebi

Ndolo, Victoria U

Apea-Bah, Franklin

Awika, Joseph

Rose, Devin

Fachgebiete

• Naturwissenschaften Biowissenschaften Kohlenhydrate
• Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik

Inhaltsverzeichnis

Introduction; Overview of Grain Components and Changes Occurring in Grain Constituents with Different Forms of Processing; Composition and Functionality of Sugars and Oligosaccharides in Cereal Grains; Types and Functionality of Polysaccharides in Cereal Grains; Starch Properties and Modification in Grains and Grain Products; Definition and Analysis of Dietary Fiber in Grain Products; Resistant and Slowly Digested Starch in Grain Products; Functionality of Beta-glucan from Oat and Barley and Its Relation with Human Health; Dietary Arabinoxylans in Grains and Grain Products; Non-digestible Oligosaccharides in Grain Products; Starch-Protein and Starch-Lipid Interactions and Their Effects on the Digestibility of Starch; Types and Distribution of Phenolic Compounds in Grains; Bound Phenolic Constituents as Co-passengers of Dietary Fibre; Anthocyanins, Deoxyanthocuanins and Proanthocyanidins as Dietary Constituents in Grain Products; Interactions Between Grains and the Microbiome; Subject index