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.
- Provides a comprehensive coverage of recent research into the nutritional components of cereals, such as wheat, oats, rye, spelt, sorghum and millet
- Offers key discussions on the importance and implications of cereal-based products on human health (e.g. cardiovascular, cancer, diabetes)
- Builds on the foundations for the future development of nutritionally-enhanced cereal products
What others are saying...
"This is a timely and important book on the positive nutritional and health value of wheat and other cereals in human diets."
Prof. Bruce Hamaker, Purdue University, USA
Table of contents
Part 1 Nutritional properties of cereals
1.Advances in understanding the nutritional value of starch in wheat: Senay Simsek, North Dakota State University, USA;
2.Advances in understanding the nutritional value of antioxidants in wheat: Trust Beta, University of Manitoba, Canada;
3.Advances in understanding the nutritional value of lipids in wheat: Marina Carcea, CREA, Italy;
4.Cereal grains and the prevention of type 2 diabetes: Ellen Blaak, Maastrict University, The Netherlands;
5.Fiber-associated wheat lignans and colorectal cancer prevention: Jingwen Xu, Shanghai Ocean University, China and Kansas State University, USA; and Weiqun Wang, Kansas State University, USA;
Part 2 Developing nutritionally-enhanced cereal products
6.Advances in understanding the genetics of the nutritional properties of cereals: Sachin Rustgi, Clemson University, USA;
7.Understanding and optimising the effects of processing on the nutritional properties of cereals: Valerie Lullien-Pellerin, INRA, France;
8.Wheat flour fortification and human health: Helena Pachon, Emory University, USA;
9.Developing spelt-based cereal products with enhanced nutritional properties: Gagmar Janovska, Crop Research Institute, Czech Republic;
10.Developing sorghum-based cereal products with enhanced nutritional properties: Dmitriy Smolensky, USDA-ARS, USA;
11.Developing millet-based cereal products with enhanced nutritional properties: Gyebi Duodu, University of Pretoria, South Africa;