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Advances in Cereal & Pseudocereal Researches for Functional Foods

, especially dietary fibre and minerals. In this book, recent advances in cereal and pseudo-cereal based food researches have been reviewed. New;

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Cereals and Cereal-Based Foods: Functional Benefits and Technological Advances for Nutrition and Healthcare

of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal;

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Sustainable Recovery and Reutilization of Cereal Processing By-Products

the functional properties of healthy cereal by-product components that lead to target applications in foods and nutraceuticals. Focus includes;

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Cereal Grains

, analysis is needed so that quality management can proceed intelligently. These considerations are examined for each of the major cereal species;

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Functional Foods

presents a number of case studies on the possible uses of functional foods. The book discusses important methods for nutritional interventions;

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Functional Foods

presents a number of case studies on the possible uses of functional foods. The book discusses important methods for nutritional interventions;

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Bioactive Factors and Processing Technology for Cereal Foods

This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing;

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Cereals and Pulses

phytochemical compositions and properties of cereal and pulse crops. It will serve as a timely guide for scientists working in food ingredients, food;

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Gluten-Free Cereal Products and Beverages

, malt and functional drinks. Food scientists developing gluten-free foods and beverages, cereal scientists researching the area, and;

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The dietary deficiency of cereal foods

The dietary deficiency of cereal foods with reference to their content in antineuritic vitamine This book, "The dietary deficiency;

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Engineering Aspects of Cereal and Cereal-Based Products

for cereal scientists, food engineers, and students. Cereals include a vast number of biochemical entities, very diverse in composition and;

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Beneficial Microbes in Fermented and Functional Foods

in Fermented and Functional Foods explores recent advances and progress made in developing fermented and functional foods using molecular biology;

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Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and;

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Biotechnology in Functional Foods and Nutraceuticals

kind to position functional foods and nutraceuticals in the broader context of emerging technologies, making it a one-stop reference for food;

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Microbial Functional Foods and Nutraceuticals

development all employ microbial food technology. The book will cover recent advances in microbial functional foods and associated applications, and;

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Functional Foods and Biotechnology

functional benefits of foods for better human health outcomes, especially focusing on emerging diet and lifestyle-linked non-communicable chronic;

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Functional Properties of Traditional Foods

This third book in the Trilogy of Traditional Foods, part of the ISEKI Food Series, covers the beneficial properties of functional foods;

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Cereal-Based Foodstuffs

Cereal-Based Foodstuffs: The Backbone of the Mediterranean provides an overview of cereal-based products in the Mediterranean region;

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Handbook of Cereal Science and Technology

for producing baked goods, pasta, breakfast cereals, and snack foods; and evaluates up-to-the-minute methods of fortifying foods with folic;

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Functional Foods and Chronic Diseases

Each year since 2004, the Functional Foods Center has held international conferences under the series Functional Foods for the Prevention;

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Innovation in Healthy and Functional Foods

. These include consumer insights, trends in developed and developing markets, and technological advances in functional foods and ingredients. It;

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Functional Foods

functional foods area. There has been a remarkable amount of research into health-promoting foods in recent years and the market for these types;

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Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages

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Characterization of Cereals and Flours

Characterization of Cereals and Flours is a state-of-the-art reference that details the latest advances to characterize the effects;

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Functional Foods and Biotechnology

understanding and advancing functional foods and food ingredients for health-focused food and nutritional security solutions. The first section of this;

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Functional Foods and Biotechnology, Two Volume Set

interrelated themes: biotransformation innovations and novel bio-based analytical tools for understanding and advancing functional foods and food;

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Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases

Functional Foods and Nutraceuticals in Metabolic and Non-communicable Diseases presents strategies for the prevention of non;

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