Name: Improving the Nutritional and Nutraceutical Properties of Wheat and Other Cereals (81) (Burleigh Dodds Series in Agricultural Science) (en Inglés)
Price: 170.00 USD
Availability: InStock
Author: Beta, Trust
ISBN: 9781786764799

portada Improving the Nutritional and Nutraceutical Properties of Wheat and Other Cereals (81) (Burleigh Dodds Series in Agricultural Science) (en Inglés)

Formato

Libro Físico

Ilustrado por

Trust Beta

Editorial

Burleigh Dodds Science Publishing Ltd

Autor

Beta, Trust

Año

2021

Idioma

Inglés

N° páginas

382

Encuadernación

Tapa Dura

Dimensiones

22.9 x 15.2 x 2.2 cm

Peso

0.68 kg.

ISBN13

9781786764799

Categorías

Agricultura sostenible
Agronomía y producción agrícola

Improving the Nutritional and Nutraceutical Properties of Wheat and Other Cereals (81) (Burleigh Dodds Series in Agricultural Science) (en Inglés)

Trust Beta (Ilustrado por) · Burleigh Dodds Science Publishing Ltd · Tapa Dura

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Reseña del libro "Improving the Nutritional and Nutraceutical Properties of Wheat and Other Cereals (81) (Burleigh Dodds Series in Agricultural Science) (en Inglés)"

With more consumers moving away from traditional cereal-based foods due to concerns about health impacts, including wheat intolerance, the sector must develop next-generation nutritionally-enhanced cereal products to maximise market potential. Improving the nutritional and nutraceutical properties of wheat and other cereals reviews key research into the nutritional components of cereals and their role in preventing chronic diseases, such as type 2 diabetes and cancer. Initial chapters cover our understanding of the nutritional value of starch, antioxidants and lipids in wheat. The book also details the interactions of these components with the gut and whether the way they are processed can inhibit or optimise benefits to overall human health. Final chapters review the key steps in nutritional enhancement of cereals such as wheat, spelt and millet. Edited by Professor Trust Beta, University of Manitoba, Canada, Improving the nutritional and nutraceutical properties of wheat and other cereals will be an excellent reference framework for academic researchers in cereal science, arable farmers, manufacturers/suppliers of cereal nutrition products, as well as government and private sector agencies supporting cereal production.