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

-based products. It presents a thorough review of the functional components of some lesser known or forgotten cereals and their role;

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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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Engineering Aspects of Cereal and Cereal-Based Products

, it explores new trends in cereal-based products and the effects of processing on nutritional and functional properties of cereal products;

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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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Functional Foods

relationships between nutrition, physical and mental health, and disease. Section two focuses on the connection between health science and food, and;

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Functional Foods

relationships between nutrition, physical and mental health, and disease. Section two focuses on the connection between health science and food, and;

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Bioactive Factors and Processing Technology for Cereal Foods

whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly;

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Kent's Technology of Cereals

Kent's Technology of Cereals: An Introduction for Students of Food Science and Agriculture, Fifth Edition, is a classic and well;

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Functional Foods and Nutraceuticals

Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond;

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Functional Foods and Nutraceuticals

Functional foods and nutraceuticals are food products that naturally offer or have been modified to offer additional health benefits beyond;

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Functional Foods, Nutrition and Chronic Diseases

Management of Non-communicable Diseases5. Nutrition and Functional Foods for Patients with Prediabetes and Diabetes6. Bioactive Compounds in Health;

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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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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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Amino Acid Composition and Biological Value of Cereal Proteins

North America, in the devel oping countries over two-thirds of the calorie and protein intake is based on cereals. A substantial quantity;

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Breakfast Cereals and How They Are Made

Information for food product developers on the effect of ingredients and process conditions on breakfast cereal quality. All aspects of the processing;

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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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Advances in Food and Nutrition Research

option for the nutritional and technological improvement of food products, and much more. The series provides the latest advances on;

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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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Fermented Foods, Part I: Biochemistry and Biotechnology

in accelerating the many and variable functional factors in the fermented foods as well as metagenomics of fermented foods. The detailed technological;

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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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Cereals

from cereal- to oil-based chemical and materials industries. But cereals contain a greater variety and functionality of macromolecules than oil;

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Nutraceutical and Specialty Lipids and Their Co-Products

development, the market has responded by providing health-conscious consumers with lipid foods, including spreads, breads, cereals, juices, and dairy;

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Nutraceutical and Specialty Lipids and Their Co-Products

development, the market has responded by providing health-conscious consumers with lipid foods, including spreads, breads, cereals, juices, and dairy;

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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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Cereal Grains

the rise for healthier cereal products with greater nutrition. Cereal Grains: Properties, Processing, and Nutritional Attributes provides a;

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Functional Foods and Biotechnology

sources of ecologically-based diversity of functional foods and food ingredients that are available to enhance diverse nutritional values and;

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Functional Foods and Biotechnology

and Ingredients highlights two important and interrelated themes: biotransformation innovations and novel bio-based analytical tools for;

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