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 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.

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.

Chapter 1. Market and Consumption of Cereal Foods.- Chapter 2. Technologies for improving the nutritional quality of cereals.- Chapter 3. Corn.- Chapter 4 Barley.- Chapter 5 Rice.- Chapter 6 Wheat and Wheat Hybrids.- Chapter 7 Sorghum.- Chapter 8 Buckwheat.- Chapter 9 Rye.- Chapter 10. Bioactives from millet: Properties and effects of processing on bioavailability.- Chapter 11 Oats.- Chapter 12. Quinoa.- Chapter 13. Amaranth.- Chapter 14. Other typical pseudo-cereals in diet.