Overview
- Introduces bioactive factors in cereal foods and the potential mechanisms behind
- Focuses on potential mechanisms that contribute to the differential effects of bioactive factors on obesity, diabetes and other metabolic diseases
- Clarifies some dilemmas on the research of cereal
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Table of contents (15 chapters)
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Front Matter
Keywords
About this book
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.
Editors and Affiliations
About the editors
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.
Bibliographic Information
Book Title: Bioactive Factors and Processing Technology for Cereal Foods
Editors: Jing Wang, Baoguo Sun, Rong Tsao
DOI: https://doi.org/10.1007/978-981-13-6167-8
Publisher: Springer Singapore
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer Nature Singapore Pte Ltd. 2019
Hardcover ISBN: 978-981-13-6166-1Published: 25 July 2019
Softcover ISBN: 978-981-13-6169-2Published: 15 August 2020
eBook ISBN: 978-981-13-6167-8Published: 12 July 2019
Edition Number: 1
Number of Pages: IX, 259
Number of Illustrations: 34 b/w illustrations, 21 illustrations in colour
Topics: Food Microbiology, Biomedical Engineering/Biotechnology, Nutrition