Download or read book Nutritive Value of the Proteins of the Barley Oat Rye and Wheat Kernels written by Thomas Burr Osborne and published by . This book was released on 1920 with total page 76 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Wheat and Oats Rye and Barley written by Robert Jordan Redding and published by . This book was released on 1899 with total page 28 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Nutritive value of triticale protein and the proteins of wheat and rye written by Joseph H. Hulse and published by . This book was released on 1974 with total page 183 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Whole Grains and their Bioactives written by Jodee Johnson and published by John Wiley & Sons. This book was released on 2019-03-22 with total page 526 pages. Available in PDF, EPUB and Kindle. Book excerpt: A review of various types of whole grains, the bioactives present within them, and their health-promoting effects As rates of obesity and other chronic conditions continue to rise, so too does the need for clear and accurate information on the connections between diet and disease, particularly regarding the cereal grains that dominate the Western diet. In this volume, editors Jodee Johnson and Taylor Wallace assemble a panel of leading experts to address this issue. The result is a comprehensive examination of the cereal and pseudo-cereal grains and their most important bioactive compounds. Not only does this volume offer summaries of existing research, it also places these findings within the larger context of health promotion and disease prevention. This includes frank discussions on the limitations of existing studies, as well as current gaps in research for those who want to offer evidence-based recommendations to their patients. Topics addressed include: Methodical analyses of domesticated grain species, their horticultural history, nutritional composition, and known effects on health Beneficial properties of certain bioactive compounds found in particular grain species How bioactive compounds work within an individual’s overall diet to increase health and prevent disease Academic and industry researchers, as well as medical practitioners and public health professionals, will appreciate Whole Grains and their Bioactives, not only as an engaging overview of current research, but also as an illuminating contribution to the often-murky debate surrounding health and the human diet.

Download or read book Nutritive value of triticals protein and the proteins of wheat and rye written by Joseph H. Hulse and published by . This book was released on with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Whole Grains and Health written by Len Marquart and published by John Wiley & Sons. This book was released on 2008-02-28 with total page 353 pages. Available in PDF, EPUB and Kindle. Book excerpt: Whole Grains and Health presents a science-based discussion of whole grains and their expanding role in health and disease. An international collection of authors presents current perspectives on grains, the many opportunities for further research into whole grains and the remarkable growth potential for product development. Coverage includes discussions on the health benefits of a diet rich in whole grains, the functional components of whole grains and the regulatory nuances of labeling grain products. A unique feature is a section devoted to communicating with consumers. Barriers exist which affect consumer acceptance and use of whole-grain foods. Whole Grains and Health addresses those concerns and offers strategies for furthering research, product development and educational outreach.

Download or read book Nutritive Value Pf Triticale Protein and the Proteins of Wheat and Rye written by International Development Research Centre (Canada) and published by . This book was released on 1974 with total page 183 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Selected References on Cereal Grains in Protein Nutrition written by Callie Mae (Williams) Coons and published by . This book was released on 1968 with total page 156 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Nutritive value of fish and shellfish written by United States. Fisheries and published by . This book was released on 1926 with total page 62 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Nutritional Value of Grain Based Foods written by Carcea Marina and published by . This book was released on 2020-06-15 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: Grains are fundamental in the daily diet of many people worldwide. They are used for the production of popular foods, such as bread, bakery products, breakfast cereals, pasta, couscous, bulgur, snacks, etc. Botanically, they are the seeds of plants-mainly cereals, pseudocereals and legumes. They contribute macronutrients to the human diet, mainly carbohydrates, but also proteins and lipids, and micronutrients, such as vitamins and minerals. They are also an important source of dietary fibre and bioactives, particularly wholegrains, which are important for the manufacture of high-value foods with enhanced health benefits. They can be used for the production of gluten-containing but also gluten-free products. A key objective of the food industry in producing grain-based foods is to manufacture safe, attractive products with enhanced nutritional value, to respond to consumer expectations. This book, Nutritional Value of Grain-Based Foods, contributes to existing knowledge on important ingredients such as fat substitutes and on the technological quality and nutritional role of grains and grain-based foods, such as bread, muffins and muesli bars, both gluten-containing and gluten-free.

Download or read book Nutritive Value of Fish and Shellfish written by United States. Bureau of Fisheries and published by . This book was released on 1926 with total page 56 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Nutritional Quality of Cereal Grains written by Robert August Olson and published by . This book was released on 1987 with total page 540 pages. Available in PDF, EPUB and Kindle. Book excerpt: This monograph looks at the nutritional value of cereal grains, reviews the relationship of grain yield and nutritional quality, studies the modification of nutritional quality by environment and production practices, and examines cereal vegetation as a source of forage. Rice, wheat, rye, triticale, corn, barley, sorghum, pearl millet, and oat are covered.

Download or read book Journal of Agricultural Research written by and published by . This book was released on 1938 with total page 1166 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Cereals and Pulses written by Liangli L. Yu and published by John Wiley & Sons. This book was released on 2012-05-01 with total page 329 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal 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. Such 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 genetics, growing and storage conditions, post-harvest treatments, food formulation and processing. All of these factors ultimately affect human health and wellness. Bioavailability is also important for these compounds for exerting their protective roles. Cereals and Pulses: Nutraceutical Properties and Health Benefits provides a summary of current research findings related to phytochemical composition and properties of cereal and pulse crops. The nutraceutical properties of each major cereal and pulse are discussed. Coverage of cereals and pulse crops includes barley, oats, rice, rye, corn, adlay, wheat, buckwheat, psyllium, sorghum, millet, common beans, field peas, faba beans, chickpea, lentil and soybeans. Chapters for each crop discuss methods to improve crop utilization, nutraceutical components and properties, bioactive compositions, antioxidant properties, beneficial health effects, disease prevention activities, and areas for future research. Also included are two chapters that examine the beneficial health properties of dietary fibers and antioxidants. Edited and written by an international team of respected researchers, this book is a reference guide for scientists working in food ingredients, food product research and development, functional foods and nutraceuticals, crop breeding and genetics, human nutrition, post-harvest treatment and processing of cereal grains and pulses. It will enable them to effect value-added food innovation for health promotion and disease risk reduction.

Download or read book Germination as a Way to Improve Nutritional and Functional Properties of Barley Buckwheat Oats and Rye written by Florian Hübner and published by . This book was released on 2010 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cereal grains have been a staple in the human diet for centuries mainly as an energy source, but also due to their contents of protein, dietary fibre, minerals and antioxidants. Germination is a way to improve taste, appearance, technological properties as well as the nutritional value of cereal grains. The objectives of this project were to identify germination conditions which produce malts as ingredients for functional food and beverages. Barley, buckwheat, oats and rye were selected, as each of them has potential due to their high contents of dietary fibre or antioxidants. Germinating oats for 88-120 h at 20 C resulted in optimal malts for brewing purposes, while rye kernels germinated for 144 h at 10 °C were found optimal. Theses rye malts resulted in worts with high viscosities caused by high contents of arabinoxylans. These malting conditions caused higher content of water extractable arabinoxylans with decreased molecular seize. Prolonged germination periods resulted in increased breakdown of proteins. Protein breakdown in barley was also enhanced by high germination temperatures (20 °C). Only the shortest applied germination times resulted in acceptable retention of beta-glucan and increased contents of soluble dietary fibre in oats and barley. Degradation of phytate was improved by long germination periods in oats, but not in barley. High contents of phenolic compounds and consequently anti-oxidant power were found in buckwheat, but were not increased by the germination process. Anti-oxidant power in rye strongly increased with prolonged germination times, while oats and barley increased less strongly. Variation of germination conditions was found an effective tool to influence nutritive and technological value of the malts. Choice of the right raw material and optimised germination conditions for the relevant purpose is of uttermost importance in order to fully utilize the health promoting potential of the cereals.

Download or read book The Nutritive Value of Wheat written by and published by . This book was released on 1973 with total page 228 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book The Journal of Biological Chemistry written by and published by . This book was released on 1920 with total page 746 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vols. 3- include the society's Proceedings, 1907-