This item is printed on demand - it takes 3-4 days longer - Neuware -This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing on potential mechanisms that contribute to the various effects of bioactive factors on obesity, diabetes and other metabolic diseases, it helps to clarify several dilemmas and encourages further investigations in this field. Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology. 272 pp. Englisch.

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T�tulo: Bioactive Factors and Processing Technology for Cereal Foods
Editor: Springer Nature Singapore Aug 2020
Fecha de publicaci�n: 2020
Idioma: Ingl�s
ISBN 10: 981136169X
ISBN 13: 9789811361692
Encuadernaci�n: Taschenbuch
Estado: Neu
Dimensiones: 235�mil�metros de ancho por 155 de alto por 14 de largo
Peso: 474 gramos

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Sinopsis

This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing on potential mechanisms that contribute to the various effects of bioactive factors on obesity, diabetes and other metabolic diseases, it helps to clarify several dilemmas and encourages further investigations in this field. Intended to promote the consumption of cereal foods or whole cereal foods to reduce the risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology.

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Dr. Jing Wang is a Professor at the Department of Food Science and Technology, Beijing Technology & Business University

Dr. Baoguo Sun is a Professor at the Department of Food Science and Technology, Beijing Technology & Business University. Further, he is an Academician of the Chinese Academy of Engineering.

Dr. Rong Tsao is a Research Scientist in the Food Research Program, Agriculture & Agri-Food Canada.

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