Advances in cereal science : implications to food processing and health promotion /

Bibliographic Details
Corporate Author:	American Chemical Society. Division of Agricultural and Food Chemistry
Other Authors:	Awika, Joseph M., Piironen, Vieno, Bean, Scott
Format:	eBook
Language:	English
Language Notes:	English.
Published:	Washington, DC : American Chemical Society, ©2011.
Series:	ACS symposium series ; 1089.
Subjects:	Cereal products > Biotechnology. Grain > Microbiology. Grain > Health aspects. Grain. Bioengineering. Biotechnology. Microbiology. Edible Grain Biotechnology Microbiology Céréales. Biotechnologie. Microbiologie. grain (seed) bioengineering. microbiology. TECHNOLOGY & ENGINEERING > Food Science. Grain Bioengineering Cereal products > Biotechnology Grain > Microbiology Electronic books.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

Major cereal grains production and use around the world / Joseph M. Awika
Enhancing micronutrient content in cereal foods / Vieno Piironen
Effects of processing on antioxidant phenolics of cereal and legume grains / Kwaku G. Duodu
Metabolite profiling of cereals
a promising tool for the assessment of grain quality and safety / Thomas Frank, Richard M. Röhlig, and Karl-Heinz Engel
Anthocyanin-pigmented grain products / E-S.M. Abdel-Aal
Autohydrolytic production of feruloylated arabinoxylan hydrolysates from cereal processing coproducts for food applications / Devin J. Rose
Sorghum protein structure and chemistry: implications for nutrition and functionality / S.R. Bean [and others]
Grain sorghum lipids: extraction, characterization, and health potential / Bo Hyun Lee [and others]
Sorghum flavonoids: unusual compounds with promising implications for health / Joseph M. Awika.