Improving the Nutritional and Nutraceutical Properties of Wheat and Other Cereals

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Prof Trust Beta Prof Senay Simsek

Improving the Nutritional and Nutraceutical Properties of Wheat and Other Cereals

Prof Trust Beta, Prof Senay Simsek, Dr Jayani Kulathunga , Dr Bahri Ozsisli

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English

Burleigh Dodds Science Publishing Limited
11 May 2021

Agricultural science; Sustainable agriculture; Cereal crops

Series: Burleigh Dodds Series in Agricultural Science

With more consumers moving away from traditional cereal-based foods due to concerns about health impacts, including wheat intolerance, the sector must develop next-generation nutritionally-enhanced cereal products to maximise 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, such as type 2 diabetes and cancer. Initial chapters cover our understanding of the nutritional value of starch, antioxidants and lipids in wheat.

The book also details the interactions of these components with the gut and whether the way they are processed can inhibit or optimise benefits to overall human health. Final chapters review the key steps in nutritional enhancement of cereals such as wheat, spelt and millet.

Edited by Professor Trust Beta, University of Manitoba, Canada, Improving the nutritional and nutraceutical properties of wheat and other cereals will be an excellent reference framework for academic researchers in cereal science, arable farmers, manufacturers/suppliers of cereal nutrition products, as well as government and private sector agencies supporting cereal production.

Contributions by: Prof Senay Simsek, Dr Jayani Kulathunga, Dr Bahri Ozsisli, Dr Franklin Brian Apea-Bah
Edited by: Prof Trust Beta
Imprint: Burleigh Dodds Science Publishing Limited
Country of Publication: United Kingdom
Volume: 81
Dimensions: Height: 229mm, Width: 152mm, Spine: 22mm
Weight: 679g
ISBN: 9781786764799
ISBN 10: 1786764792
Series: Burleigh Dodds Series in Agricultural Science
Pages: 380
Publication Date: 11 May 2021
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Active

Dr Trust Beta is Professor of Food Science and Canada Research Chair in Grain-based Functional Foods at the University of Manitoba, Canada. Professor Beta is internationally-renowned for her research on the health-protective effects of whole grain foods. She has written widely in this area as well as working with several international institutions, serving on major granting committees at federal and provincial levels in Canada. Dr Trust Beta is Professor of Food Science and Canada Research Chair in Grain-based Functional Foods at the University of Manitoba, Canada. Professor Beta is internationally-renowned for her research on the health-protective effects of whole grain foods. She has written widely in this area as well as working with several international institutions, serving on major granting committees at federal and provincial levels in Canada.