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OverviewIn recent years, consumers are concentrating more on the health benefits of food in order to preserve a healthy lifestyle and therefore becoming more aware of the relationship between diet and disease. This has resulted in a gradual shift from animal-derived to plant-based meals. Functional foods have turned into one of the rapidly expanding areas of the food industry due to the increasing awareness of consumers working to prevent lethal diseases like cancer, diabetes mellitus and cardiovascular disease. Functional foods are seen as the food or food components that manifest efficiency in protecting from diseases and attaining a healthier lifestyle by administering additional benefits on human physiology and metabolic functions apart from basic nutritional requirements of the body. Cereals hold a prominent place in this new market. Cereals and cereal foods are important energy sources and many phytochemicals such as dietary fiber, resistant starch, vitamins, minerals, lignans, phytic acid and phenolic compounds that provide a variety of health benefits. Eating functional cereal foods is an easy method to increase nutrients associated with whole grains without changing eating habits. Functional Cereals and Cereal Foods: Properties, Functionality and Applications comprehensively covers the Chemistry and nutritional composition of functional cereals components, their functionality and therapeutic significance, current innovations and functional approaches in improving attributes and biofortification and quality improvement of cereal products. The different types of functional cereals and their unlimited opportunities for the production of functional foods are covered in full, including gluten-free products and all the newest cereal processing technologies. For researchers in search of a fully up-to-date look at functional cereal foods and technologies and their important place on the current market, this text provides a timely andcomprehensive overview. Full Product DetailsAuthor: Sneh Punia Bangar , Anil Kumar SirohaPublisher: Springer International Publishing AG Imprint: Springer International Publishing AG Edition: 1st ed. 2022 Weight: 0.694kg ISBN: 9783031056130ISBN 10: 3031056132 Pages: 439 Publication Date: 31 August 2023 Audience: Professional and scholarly , Professional & Vocational Format: Paperback Publisher's Status: Active Availability: Manufactured on demand ![]() We will order this item for you from a manufactured on demand supplier. Table of ContentsReviewsAuthor InformationSneh Punia is a Researcher in the Department of Food, Nutrition, and Packaging Sciences at Clemson University in Clemson, USA Sajid Maqsood is a professor and Researcher in the Food Science Department at College of Food and Agriculture at Emirates University in Al-Ain, United Arab Emirates Anil Kumar Siroha is an Assistant Professor in the Department of Food Science and Technology at Chaudhary Devi Lal University in Sirsa, India Tab Content 6Author Website:Countries AvailableAll regions |