Improving the Nutritional and Nutraceutical Properties of Wheat and Other Cereals

The health sector is developing next-generation nutritionally-enhanced cereal products to maximize market potential. Improving the nutritional and nutraceutical properties of wheat and other cereals reviews key research into the nutritional components of cereals and their role in preventing chronic diseases. It will be an excellent reference framework for academic researchers, farmers, manufacturers/suppliers, and government and private sector agencies.

Format: Hardback
Length: 380 pages
Publication date: 11 May 2021
Publisher: Burleigh Dodds Science Publishing Limited

The cereal industry is facing a significant challenge as more consumers turn away from traditional cereal-based foods due to concerns about their health impacts, particularly wheat intolerance. In order to maximize market potential, the sector must develop next-generation nutritionally-enhanced cereal products that address these health concerns.
Improving the nutritional and nutraceutical properties of wheat and other cereals is a critical area of research that has the potential to significantly impact human health. This book reviews key research into the nutritional components of cereals and their role in preventing chronic diseases such as type 2 diabetes and cancer.
The first few chapters of the book provide an overview of our understanding of the nutritional value of starch, antioxidants, and lipids in wheat. These components are essential for maintaining good health and are found in various cereal products. The book also delves into the interactions of these components with the gut and explores whether the way they are processed can inhibit or optimize their benefits to overall human health.
The final chapters of the book review the key steps in nutritional enhancement of cereals such as wheat, spelt, and millet. These steps include breeding for improved nutritional qualities, processing techniques, and additives that can enhance the health benefits of cereals.
Edited by Professor Trust Beta, University of Manitoba, Canada, Improving the nutritional and nutraceutical properties of wheat and other cereals is an excellent reference framework for academic researchers in cereal science,rable farmers, manufacturers/suppliers of cereal nutrition products, as well as government and private sector agencies supporting cereal production.
By developing next-generation nutritionally-enhanced cereal products, the cereal industry can position itself as a leader in promoting healthy eating habits and addressing consumer health concerns. This will ultimately benefit consumers by providing them with more options for nutritious and enjoyable cereal-based foods.

Weight: 676g
Dimension: 159 x 235 x 27 (mm)
ISBN-13: 9781786764799