Bioactive Factors and Processing Technology for Cereal Foods

ISBN 10: 981136169X / ISBN 13: 9789811361692

Verlag: Springer, 2020

Beschreibung

PRINT ON DEMAND pp. IX, 259 55 illus., 21 illus. in color.

Bestandsnummer des Verkäufers 18384558817

Bibliografische Details

• Titel: Bioactive Factors and Processing Technology for Cereal Foods
• Verlag: Springer
• Erscheinungsjahr: 2020
• Sprache: Englisch
• ISBN-10: 981136169X
• ISBN-13: 9789811361692
• Einband: Softcover
• Zustand: New

Über diesen Titel

Inhaltsangabe

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.

Über die Autorin bzw. den Autor

Dr. Jing Wang is a Professor at the Department of Food Science and Technology, Beijing Technology & Business University

Dr. Baoguo Sun is a Professor at the Department of Food Science and Technology, Beijing Technology & Business University. Further, he is an Academician of the Chinese Academy of Engineering.

Dr. Rong Tsao is a Research Scientist in the Food Research Program, Agriculture & Agri-Food Canada.