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Functional cereals and cereal foodsproperties, functionality and applications /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Functional cereals and cereal foodsedited by Sneh Punia Bangar, Anil Kumar Siroha.
Reminder of title:	properties, functionality and applications /
other author:	Punia, Sneh.
Published:	Cham :Springer International Publishing :2022.
Description:	xiv, 439 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer Nature eBook
Subject:	Cereal products.
Online resource:	https://doi.org/10.1007/978-3-031-05611-6
ISBN:	9783031056116$q(electronic bk.)

Functional cereals and cereal foodsproperties, functionality and applications /
Functional cereals and cereal foodsproperties, functionality and applications /[electronic resource] :edited by Sneh Punia Bangar, Anil Kumar Siroha. - Cham :Springer International Publishing :2022. - xiv, 439 p. :ill. (some col.), digital ;24 cm.

In recent years, consumers are concentrating more on the health benefits of food in order to preserve a healthy lifestyle and therefore becoming more aware of the relationship between diet and disease. This has resulted in a gradual shift from animal-derived to plant-based meals. Functional foods have turned into one of the rapidly expanding areas of the food industry due to the increasing awareness of consumers working to prevent lethal diseases like cancer, diabetes mellitus and cardiovascular disease. Functional foods are seen as the food or food components that manifest efficiency in protecting from diseases and attaining a healthier lifestyle by administering additional benefits on human physiology and metabolic functions apart from basic nutritional requirements of the body. Cereals hold a prominent place in this new market. Cereals and cereal foods are important energy sources and many phytochemicals such as dietary fiber, resistant starch, vitamins, minerals, lignans, phytic acid and phenolic compounds that provide a variety of health benefits. Eating functional cereal foods is an easy method to increase nutrients associated with whole grains without changing eating habits. Functional Cereals and Cereal Foods: Properties, Functionality and Applications comprehensively covers the Chemistry and nutritional composition of functional cereals components, their functionality and therapeutic significance, current innovations and functional approaches in improving attributes and biofortification and quality improvement of cereal products. The different types of functional cereals and their unlimited opportunities for the production of functional foods are covered in full, including gluten-free products and all the newest cereal processing technologies. For researchers in search of a fully up-to-date look at functional cereal foods and technologies and their important place on the current market, this text provides a timely and comprehensive overview.

ISBN: 9783031056116$q(electronic bk.)

Standard No.: 10.1007/978-3-031-05611-6doiSubjects--Topical Terms:

301108
Cereal products.

LC Class. No.: TP434 / .F85 2022

Dewey Class. No.: 664.7

Functional cereals and cereal foodsproperties, functionality and applications /
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520 $a In recent years, consumers are concentrating more on the health benefits of food in order to preserve a healthy lifestyle and therefore becoming more aware of the relationship between diet and disease. This has resulted in a gradual shift from animal-derived to plant-based meals. Functional foods have turned into one of the rapidly expanding areas of the food industry due to the increasing awareness of consumers working to prevent lethal diseases like cancer, diabetes mellitus and cardiovascular disease. Functional foods are seen as the food or food components that manifest efficiency in protecting from diseases and attaining a healthier lifestyle by administering additional benefits on human physiology and metabolic functions apart from basic nutritional requirements of the body. Cereals hold a prominent place in this new market. Cereals and cereal foods are important energy sources and many phytochemicals such as dietary fiber, resistant starch, vitamins, minerals, lignans, phytic acid and phenolic compounds that provide a variety of health benefits. Eating functional cereal foods is an easy method to increase nutrients associated with whole grains without changing eating habits. Functional Cereals and Cereal Foods: Properties, Functionality and Applications comprehensively covers the Chemistry and nutritional composition of functional cereals components, their functionality and therapeutic significance, current innovations and functional approaches in improving attributes and biofortification and quality improvement of cereal products. The different types of functional cereals and their unlimited opportunities for the production of functional foods are covered in full, including gluten-free products and all the newest cereal processing technologies. For researchers in search of a fully up-to-date look at functional cereal foods and technologies and their important place on the current market, this text provides a timely and comprehensive overview.
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