{"product_id":"cereals-and-pulses-9780813818399","title":"Cereals and Pulses","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eCereal and pulse crops are staple foods that provide essential nutrients to many populations of the world. Traditionally, whole grains were consumed but most current foods are derived from refined fractions of cereal and pulse crops. Consumption of processed or refined products may reduce the health benefits of food. In wheat-based processed foods, for example, the removed 40% of the grain (mainly the bran and the germ of the wheat grain) contains the majority of the health beneficial components. These components, particularly non-essential phytochemicals such as carotenoids, polyphenols, phytosterols\/ stanols, and dietary fibers, have been shown to reduce the risk of major chronic diseases of humans, such as cancer, cardiovascular diseases, and Parkinson's disease.  \u003cp\u003eSuch bioactives are therefore good candidates for ingredients of nutraceuticals and functional foods. There are many factors that can affect the bioactive content of cereal and pulse-based food ingredients, including ge\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003e“Recommended.  Graduate students, researchers\/faculty, and professionals\/practitioners.”  (\u003ci\u003eChoice\u003c\/i\u003e, 1 December 2012)\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003ci\u003eContributors\u003c\/i\u003e ix  \u003cp\u003e\u003cb\u003e1 Cereals and pulses – an overview 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003c\/p\u003e \u003cp\u003e1.2 Chemistry and nutraceutical compositions 2\u003c\/p\u003e \u003cp\u003e1.3 Potential health beneficial effects 2\u003c\/p\u003e \u003cp\u003eReferences 5\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Effects of barley consumption on cardiovascular and diabetic risk 7\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 7\u003c\/p\u003e \u003cp\u003e2.2 Barley β-glucan and risk of cardiovascular diseases, diabetes and colon carcinogenesis 7\u003c\/p\u003e \u003cp\u003e2.3 Other nutraceutical components and properties in barley 11\u003c\/p\u003e \u003cp\u003e2.4 Potential of hulless barley in health promotion and disease prevention 15\u003c\/p\u003e \u003cp\u003e2.5 Future studies 15\u003c\/p\u003e \u003cp\u003eReferences 16\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Nutraceutical properties and health benefits of oats 21\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 21\u003c\/p\u003e \u003cp\u003e3.2 Oat grain composition 22\u003c\/p\u003e \u003cp\u003e3.3 The chemical and physical property of oat β-glucan 23\u003c\/p\u003e \u003cp\u003e3.4 Effects of processing on oat β-glucan 25\u003c\/p\u003e \u003cp\u003e3.5 Oat and health 26\u003c\/p\u003e \u003cp\u003e3.6 Conclusions 31\u003c\/p\u003e \u003cp\u003eReferences 31\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Nutraceutical properties and health benefits of rice 37\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 37\u003c\/p\u003e \u003cp\u003e4.2 Rice grain structure and nutritional composition distribution 38\u003c\/p\u003e \u003cp\u003e4.3 Nutrient compositions and their health benefits 40\u003c\/p\u003e \u003cp\u003e4.4 Biofortification of nutrients in rice grain to improve its health benefits 53\u003c\/p\u003e \u003cp\u003e4.5 Health benefits of rice bran 54\u003c\/p\u003e \u003cp\u003e4.6 Health benefits of whole rice grain consumption 55\u003c\/p\u003e \u003cp\u003e4.7 Future trends 57\u003c\/p\u003e \u003cp\u003eReferences 57\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Hypolipedemic effects of rice bran oil 65\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 65\u003c\/p\u003e \u003cp\u003e5.2 Chemical composition of rice bran oil (RBO) 65\u003c\/p\u003e \u003cp\u003e5.3 Hypolipidemic effect of rice bran oil 66\u003c\/p\u003e \u003cp\u003e5.4 Other beneficial effects of rice bran oil 68\u003c\/p\u003e \u003cp\u003e5.5 Future studies 69\u003c\/p\u003e \u003cp\u003eReferences 70\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Phenolic phytochemicals from rye ( \u003ci\u003eSecale Cereale L\u003c\/i\u003e .) 71\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 71\u003c\/p\u003e \u003cp\u003e6.2 Three classes of the phenolic compounds 72\u003c\/p\u003e \u003cp\u003e6.3 Extraction methodology 72\u003c\/p\u003e \u003cp\u003e6.4 Analysis methods 80\u003c\/p\u003e \u003cp\u003e6.5 Bioactivity 81\u003c\/p\u003e \u003cp\u003e6.6 Health beneficial effects of rye intake 82\u003c\/p\u003e \u003cp\u003e6.7 Summary 82\u003c\/p\u003e \u003cp\u003eReferences 82\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Bioactive compounds in corn 85\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 85\u003c\/p\u003e \u003cp\u003e7.2 Phytochemicals in corn and their health benefits 85\u003c\/p\u003e \u003cp\u003e7.3 Corn resistant starch and bioactivities 96\u003c\/p\u003e \u003cp\u003e7.4 Future studies 97\u003c\/p\u003e \u003cp\u003eReferences 98\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Nutraceutical and health properties of adlay 105\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 105\u003c\/p\u003e \u003cp\u003e8.2 Health components of adlay 105\u003c\/p\u003e \u003cp\u003e8.3 Potential health beneficial properties 107\u003c\/p\u003e \u003cp\u003e8.4 Summary 111\u003c\/p\u003e \u003cp\u003eReferences 111\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Antioxidant and health promoting properties of wheat ( \u003ci\u003eTriticum spp\u003c\/i\u003e .) 113\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 113\u003c\/p\u003e \u003cp\u003e9.2 Evidence of wheat’s health promoting properties 113\u003c\/p\u003e \u003cp\u003e9.3 The antioxidant contents of wheat 114\u003c\/p\u003e \u003cp\u003e9.4 Reported antioxidant and other health promoting properties of wheat 117\u003c\/p\u003e \u003cp\u003e9.5 Bioavailability of phenolic acids in wheat 119\u003c\/p\u003e \u003cp\u003e9.6 Use of post-harvest treatments to improve the bioaccessabilty of antioxidant in wheat-based ingredients 120\u003c\/p\u003e \u003cp\u003e9.7 Effects of processing on antioxidants in wheat-based food systems 123\u003c\/p\u003e \u003cp\u003eReferences 126\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Buckwheat: A novel pseudocereal 131\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction of buckwheat 131\u003c\/p\u003e \u003cp\u003e10.2 Nutritional composition of buckwheat 133\u003c\/p\u003e \u003cp\u003e10.3 Unique health components of buckwheat 136\u003c\/p\u003e \u003cp\u003e10.4 Allergens in buckwheat 144\u003c\/p\u003e \u003cp\u003e10.5 Research trends of buckwheat nutritional and functional properties 145\u003c\/p\u003e \u003cp\u003eReferences 146\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Nutraceutical and health properties of psyllium 149\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 149\u003c\/p\u003e \u003cp\u003e11.2 Health beneficial effects of psyllium 150\u003c\/p\u003e \u003cp\u003e11.3 Potential in controlled delivery of bioactives 158\u003c\/p\u003e \u003cp\u003e11.4 Possible adverse effects 159\u003c\/p\u003e \u003cp\u003eReferences 160\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Nutraceutical and health properties of sorghum and millet 165\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 165\u003c\/p\u003e \u003cp\u003e12.2 Phytochemicals in sorghum and millet grains and fractions 167\u003c\/p\u003e \u003cp\u003e12.3 Antioxidant properties of sorghum and millet grain and components 173\u003c\/p\u003e \u003cp\u003e12.4 Potential beneficial effects of sorghum and millet consumption in human health 176\u003c\/p\u003e \u003cp\u003e12.5 Perspectives 182\u003c\/p\u003e \u003cp\u003eReferences 182\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Nutraceutical and health properties of common beans ( \u003ci\u003ePhaseolus vulgaris\u003c\/i\u003e ) 187\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 187\u003c\/p\u003e \u003cp\u003e13.2 Health beneficial effects of \u003ci\u003ePhaseolus vulgaris\u003c\/i\u003e 187\u003c\/p\u003e \u003cp\u003e13.3 Possible adverse effects 194\u003c\/p\u003e \u003cp\u003e13.4 Conclusion 194\u003c\/p\u003e \u003cp\u003eReferences 194\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Health benefits and bioactive compounds in field peas, faba beans, and chickpeas 199\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 199\u003c\/p\u003e \u003cp\u003e14.2 Phenolic compounds in field peas, chickpeas, and faba beans 200\u003c\/p\u003e \u003cp\u003e14.3 Health benefits of compounds in field peas, chickpeas, and faba beans 202\u003c\/p\u003e \u003cp\u003e14.4 Antinutritional factors in peas, chickpeas, and faba beans 209\u003c\/p\u003e \u003cp\u003e14.5 Bioactive peptides 210\u003c\/p\u003e \u003cp\u003eReferences 212\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Bioactives and health benefits of lentils (\u003ci\u003eLens culinaris L.\u003c\/i\u003e) 217\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 217\u003c\/p\u003e \u003cp\u003e15.2 Epidemiology: pulses and chronic diseases 217\u003c\/p\u003e \u003cp\u003e15.3 Health effects of pulse carbohydrates 221\u003c\/p\u003e \u003cp\u003e15.4 Health promoting vitamins and minerals in lentils 222\u003c\/p\u003e \u003cp\u003e15.5 Health promoting phenolic compounds in lentils 222\u003c\/p\u003e \u003cp\u003eReferences 225\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Soy isoflavones and bone health 229\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction 229\u003c\/p\u003e \u003cp\u003e16.2 Biosynthesis and composition of isoflavones in soybeans 230\u003c\/p\u003e \u003cp\u003e16.3 Separation, characterization, and analysis of isoflavones 231\u003c\/p\u003e \u003cp\u003e16.4 Soy isoflavones and bone health 232\u003c\/p\u003e \u003cp\u003e16.5 Summary 237\u003c\/p\u003e \u003cp\u003eReferences 238\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Effects of dietary soy on the prevention of cardiovascular disease 243\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction 243\u003c\/p\u003e \u003cp\u003e17.2 Soy foods and serum cholesterol 243\u003c\/p\u003e \u003cp\u003e17.3 Soy and inhibition of LDL oxidation 249\u003c\/p\u003e \u003cp\u003e17.4 Soy and inflammation 252\u003c\/p\u003e \u003cp\u003e17.5 Soy and hypertension 252\u003c\/p\u003e \u003cp\u003e17.6 Soy and endothelial function 253\u003c\/p\u003e \u003cp\u003e17.7 Conclusions 253\u003c\/p\u003e \u003cp\u003eReferences 254\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Dietary fiber and human health 261\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e18.1 Introduction 261\u003c\/p\u003e \u003cp\u003e18.2 Dietary fiber and metabolic syndrome 261\u003c\/p\u003e \u003cp\u003e18.3 Dietary fiber and cancer 264\u003c\/p\u003e \u003cp\u003e18.4 Dietary fiber and cardiovascular diseases 267\u003c\/p\u003e \u003cp\u003e18.5 Potential undesirable effects 268\u003c\/p\u003e \u003cp\u003e18.6 Summary 269\u003c\/p\u003e \u003cp\u003eReferences 269\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Antioxidants and human health 273\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e19.1 Introduction 273\u003c\/p\u003e \u003cp\u003e19.2 Anti-inflammatory capacity of antioxidants 274\u003c\/p\u003e \u003cp\u003e19.3 Antioxidants and metabolic syndrome 278\u003c\/p\u003e \u003cp\u003e19.4 Antioxidants and cancer 285\u003c\/p\u003e \u003cp\u003e19.5 Antioxidants and cardiovascular diseases 290\u003c\/p\u003e \u003cp\u003e19.6 Summary and conclusions 295\u003c\/p\u003e \u003cp\u003eReferences 295\u003c\/p\u003e \u003cp\u003e\u003ci\u003eIndex\u003c\/i\u003e 309\u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":49405814440279,"sku":"9780813818399","price":180.86,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9780813818399.jpg?v=1730493697","url":"https:\/\/bookcurl.com\/products\/cereals-and-pulses-9780813818399","provider":"Book Curl","version":"1.0","type":"link"}