國立高雄大學圖資館 |

Functional cereals and cereal foodsproperties, functionality and applications /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Functional cereals and cereal foodsedited by Sneh Punia Bangar, Anil Kumar Siroha.
其他題名:	properties, functionality and applications /
其他作者:	Punia, Sneh.
出版者:	Cham :Springer International Publishing :2022.
面頁冊數:	xiv, 439 p. :ill. (some col.), digital ;24 cm.
Contained By:	Springer Nature eBook
標題:	Cereal products.
電子資源:	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 /
LDR:02986nmm a2200301 a 4500 001 628792
003 DE-He213
005 20220829124636.0
007 cr nn 008maaau
008 230224s2022 sz s 0 eng d
020 $a 9783031056116$q(electronic bk.)
020 $a 9783031056109$q(paper)
024 7 $a 10.1007/978-3-031-05611-6 $2 doi
035 $a 978-3-031-05611-6
040 $a GP $c GP
041 0 $a eng
050 4 $a TP434 $b .F85 2022
072 7 $a TDCT $2 bicssc
072 7 $a TEC012000 $2 bisacsh
072 7 $a TDCT $2 thema
082 0 4 $a 664.7 $2 23
090 $a TP434 $b .F979 2022
245 0 0 $a Functional cereals and cereal foods $h [electronic resource] : $b properties, functionality and applications / $c edited by Sneh Punia Bangar, Anil Kumar Siroha.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2022.
300 $a xiv, 439 p. : $b ill. (some col.), digital ; $c 24 cm.
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.
650 0 $a Cereal products. $3 301108
650 0 $a Cereals as food. $3 619245
650 0 $a Functional foods. $3 288446
650 1 4 $a Food Science. $3 274110
650 2 4 $a Food Chemistry. $3 911838
650 2 4 $a Food Analysis. $3 302061
650 2 4 $a Food Studies. $3 913539
650 2 4 $a Food Engineering. $3 918693
700 1 $a Punia, Sneh. $3 933237
700 1 $a Siroha, Anil Kumar. $3 933238
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer Nature eBook
856 4 0 $u https://doi.org/10.1007/978-3-031-05611-6
950 $a Biomedical and Life Sciences (SpringerNature-11642)