عنوان
پدید آورنده
موضوع
رده
TP434
TP434
کتابخانه
محل استقرار
شابک
شابک
9789811361678
شابک
9789811361685
شابک
9789811361692
شابک
9811361673
شابک
9811361681
شابک
981136169X
شابک اشتباه
9789811361661
شابک اشتباه
9811361665
عنوان و نام پديدآور
عنوان اصلي
Bioactive factors and processing technology for cereal foods /
نام عام مواد
[Book]
نام نخستين پديدآور
Jing Wang, Baoguo Sun, RongTsao Cao, editors.
وضعیت نشر و پخش و غیره
محل نشرو پخش و غیره
Singapore :
نام ناشر، پخش کننده و غيره
Springer,
تاریخ نشرو بخش و غیره
2019.
مشخصات ظاهری
نام خاص و کميت اثر
1 online resource (260 pages)
يادداشت کلی
متن يادداشت
6.3.2 Phenolic Compounds During Processing
یادداشتهای مربوط به مندرجات
متن يادداشت
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
متن يادداشت
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
متن يادداشت
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
متن يادداشت
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
متن يادداشت
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
بدون عنوان
0
بدون عنوان
8
بدون عنوان
8
بدون عنوان
8
بدون عنوان
8
یادداشتهای مربوط به خلاصه یا چکیده
متن يادداشت
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.
یادداشتهای مربوط به سفارشات
منبع سفارش / آدرس اشتراک
Springer Nature
شماره انبار
com.springer.onix.9789811361678
ویراست دیگر از اثر در قالب دیگر رسانه
عنوان
Bioactive Factors and Processing Technology for Cereal Foods.
شماره استاندارد بين المللي کتاب و موسيقي
9789811361661
موضوع (اسم عام یاعبارت اسمی عام)
موضوع مستند نشده
Cereal products-- Biotechnology.
موضوع مستند نشده
Cereal products-- Biotechnology.
مقوله موضوعی
موضوع مستند نشده
PSG
موضوع مستند نشده
PSG
موضوع مستند نشده
SCI045000
رده بندی ديویی
شماره
641
.
331
رده بندی کنگره
شماره رده
TP434
نام شخص - (مسئولیت معنوی برابر )
مستند نام اشخاص تاييد نشده
Cao, RongTsao.
مستند نام اشخاص تاييد نشده
Sun, Baoguo,1961-
مستند نام اشخاص تاييد نشده
Wang, Jing.
مبدا اصلی
تاريخ عمليات
20200823233534.0
قواعد فهرست نويسي ( بخش توصيفي )
pn
دسترسی و محل الکترونیکی
نام الکترونيکي
مطالعه متن کتاب اطلاعات رکورد کتابشناسی
نوع ماده
[Book]
اطلاعات دسترسی رکورد
تكميل شده
Y
