Advances in Cereal Science: Implications to Food Processing and Health Promotion PDF
209 Pages·2011·7.12 MB·English
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Preview Advances in Cereal Science: Implications to Food Processing and Health Promotion
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Content: 1. MAJOR CEREAL GRAINS PRODUCTION AND USE AROUND THE WORLD; JOSEPH M. AWIKA; 2. ENHANCING MICRONUTRIENT CONTENT IN CEREAL FOODS; VIENO PIIRONEN; 3. EFFECTS OF PROCESSING ON ANTIOXIDANT PHENOLICS OF CEREAL AND LEGUME GRAINS; KWAKU G. DUODU; 4. METABOLITE PROFILING OF CEREALS - A PROMISING TOOL FOR THE ASSESSMENT OF GRAIN QUALITY AND SAFETY; THOMAS FRANK, RICHARD M. ROHLIG, AND KARL-HEINZ ENGEL; 5. ANTHOCYANIN-PIGMENTED GRAIN PRODUCTS; E-S. M. ABDEL-AAL; 6. AUTOHYDROLYTIC PRODUCTION OF FERULOYLATED ARABINOXYLAN HYDROLYSATES FROM CEREAL PROCESSING COPRODUCTS FOR FOOD APPLICATIONS; DEVIN J. ROSE; 7. SORGHUM PROTEIN STRUCTURE AND CHEMISTRY: IMPLICATIONS FOR NUTRITION AND FUNCTIONALITY; S. R. BEAN, B. P. IOERGER, B. M. SMITH, AND D. L. BLACKWELL; 8. GRAIN SORGHUM LIPIDS: EXTRACTION, CHARACTERIZATION, AND HEALTH POTENTIAL; BO HYUN LEE, CURTIS L. WELLER, SUSAN L. CUPPETT, TIMOTHY P. CARR, JENS WALTER, INES MARTINEZ, AND VICKI L. SCHLEGEL; 9. SORGHUM FLAVONOIDS: UNUSUAL COMPOUNDS WITH PROMISING IMPLICATIONS FOR HEALTH; JOSEPH M. AWIKA; EDITORS' BIOGRAPHIES; INDEXES; AUTHOR INDEX; SUBJECT INDEX
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