| Description |
1 online resource (xv, 362 pages) : illustrations (some color) |
| Series |
Food chemistry, function and analysis ; 6 |
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Food chemistry, function and analysis ; no. 6.
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| Contents |
Cover -- Cereal Grain-based Functional Foods: Carbohydrate and Phytochemical Components -- Preface -- Contents -- Chapter 1 -- Introduction -- 1.1 Whole Grains as Delivery Packages for Nutrients and Phytochemicals -- 1.2 Whole Grains and Health Promotion -- 1.3 Digestion, Bioaccessibility and Bioavailability of Whole Grain Nutrients and Phytochemicals -- 1.3.1 Genetic Studies -- 1.3.2 Food Processing -- 1.3.3 Bioaccessibility and Bioavailability -- 1.4 Purpose of this Book -- 1.5 What This Book Does not Set Out to Do -- References -- Chapter 2 -- Overview of Grain Components and Changes Occurring in Grain Constituents with Different Forms of Processing -- 2.1 Introduction -- 2.2 Pre-processing Steps -- 2.2.1 Cleaning -- 2.2.2 Tempering and Soaking -- 2.2.3 Dehulling and Pearling -- 2.2.4 Milling -- 2.3 Processing with Minimal Heat -- 2.3.1 Sprouting (Germination) -- 2.3.2 Fermentation -- 2.3.3 Pasta and Noodle Production -- 2.4 Thermal Processing with Water -- 2.4.1 Nixtamalization -- 2.4.2 Boiling -- 2.4.3 Steaming -- 2.4.4 Baking -- 2.5 Thermal Processing with Minimal Added Water -- 2.5.1 Popping and Puffing -- 2.5.2 Roasting -- 2.5.3 Microwave Heating -- 2.5.4 Infrared Heating -- 2.5.5 Extrusion -- 2.6 Conclusions -- Acknowledgements -- References -- Chapter 3 -- Composition and Functionality of Sugars and Oligosaccharides in Cereal Grains -- 3.1 Introduction -- 3.2 Definition, Classification and Determination of Carbohydrates -- 3.3 Sugars and Oligosaccharides in Mature Cereal Grains -- 3.4 Changes in the Composition of Sugars and Oligosaccharides During Cereal Kernel Development -- 3.4.1 Normal Varieties of Cereal Crops -- 3.4.2 "Sweet" Mutants of Cereal Crops -- 3.5 Changes in Sugars and Oligosaccharides During Storage and Processing of Cereal Grains -- 3.5.1 Storage |
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3.5.2 Reactions Generating Sugars and Oligosaccharides During the Processing of Cereal Grains -- 3.5.3 Reactions Using Sugars and Oligosaccharides as Substrates During Processing of Cereal Grains -- 3.6 Conclusions and Future Trends -- References -- Chapter 4 -- Types and Functionality of Polysaccharides in Cereal Grains -- 4.1 Introduction -- 4.2 Tissue Organization and Cell Walls in Mature Cereal Grains -- 4.2.1 Cereal Grain Morphology and Tissue Organization -- 4.2.2 Cell Wall Composition -- 4.3 Structure and Properties of Major Polysaccharides from the Starchy Endosperm of Cereal Grains -- 4.3.1 Arabinoxylans -- 4.3.1.1 Composition and General Structure -- 4.3.1.2 Structural Heterogeneity -- 4.3.1.3 Molecular Weight, Physicochemical and Functional Properties -- 4.3.2 Mixed-Linked Beta-Glucans -- 4.3.2.1 Composition and Structure -- 4.3.2.2 Structural Heterogeneity -- 4.3.2.3 Molecular Weight, Physicochemical and Functional Properties -- 4.3.3 Arabinogalactan Peptides -- 4.3.3.1 Composition and Structure -- 4.3.3.2 Properties -- 4.3.4 Interactions of Polymers in Endosperm Cell Walls -- 4.4 Structure and Properties of Major Polysaccharides from the Outer Layers of Cereal Grains -- 4.4.1 Heteroxylans -- 4.4.1.1 Composition and Structure -- 4.4.1.2 Properties -- 4.4.2 Cellulose -- 4.4.3 Lignins and Hydroxycinnamic Acids -- 4.5 Conclusions -- Acknowledgements -- References -- Chapter 5 -- Starch Properties and Modification in Grains and Grain Products -- 5.1 What Is Starch and Why Is It So Complicated -- 5.2 What Are the Important Properties of Starch and How Are They Measured -- 5.2.1 Examining Starch Morphology -- 5.2.2 Amylose Content (Apparent Amylose) -- 5.2.3 Viscoamylography -- 5.2.4 Dynamic Rheology -- 5.2.5 Gelatinization Temperature -- 5.2.6 Texture -- 5.2.7 Retrogradation -- 5.2.8 Chain Length Distribution |
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5.2.9 Digestibility and Resistant Starch -- 5.3 Examples of the Impact of Genetic Variations -- 5.3.1 Wheat: from Udon Noodles to Waxy Starch -- 5.3.2 More Grains, More Noodles -- 5.4 Modified Starches -- 5.5 Interactions of Starch with Polyphenols -- 5.6 Conclusions -- References -- Chapter 6 -- Definition and Analysis of Dietary Fiber in Grain Products -- 6.1 Dietary Fiber as an Important Food Ingredient -- 6.2 Evolution of the Codex Alimentarius Definition of Dietary Fiber -- 6.3 Development of a Procedure for the Measurement of Total Dietary Fiber, Including Resistant Starch and Non-digestible Oligosac... -- 6.4 Integrated Procedure for the Measurement of Total Dietary Fiber as Defined by Codex Alimentarius -- 6.5 Rapid Integrated Procedure for the Measurement of Total Dietary Fiber53 as Defined by Codex Alimentarius -- 6.5.1 Preparation of Test Samples -- 6.5.2 Enzyme Purity -- 6.5.3 Enzymatic Digestion of Sample -- 6.5.3.1 Blanks -- 6.5.3.2 Samples -- 6.5.4 Determination of HMWDF (IDF + SDFP) -- 6.5.5 Determination of SDFS -- 6.5.6 Calculations for HMWDF (IDF + SDFP), SDFS and TDF -- 6.5.6.1 Determination of HMWDF -- 6.5.6.2 Determination of SDFS -- 6.5.6.3 Determination of TDF -- 6.5.7 Safety Considerations -- 6.6 Addressing Each of the Limitations of the INTDF Procedure -- 6.6.1 Optimization of PAA and AMG -- 6.6.2 Choice of HPLC Column -- 6.6.3 Preparation of Samples for HPLC -- 6.6.4 Recovery of Polysaccharides and Non-digestible Oligosaccharides Under the RINTDF Assay Method -- 6.6.5 Safety Considerations -- 6.7 Inter-laboratory Evaluation of the RINTDF Method -- 6.8 Conclusions -- References -- Chapter 7 -- Resistant and Slowly Digested Starch in Grain Products -- 7.1 Introduction -- 7.2 Types of Resistant Starch -- 7.3 Starch Synthesis in Grains and Formation of Resistant Starch |
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7.4 Resistant Starch and Slowly Digestible Starch in Cereal Grains -- 7.5 Resistant Starch in Processed Grain Products -- 7.5.1 Commercially Available Resistant Starch for Use in Cereal Grain Foods -- 7.6 Potential as a Functional Ingredient: Resistant Starch and Health -- 7.6.1 Effects of Different Types of Resistant Starch on Health -- 7.6.1.1 RS1: Physically Inaccessible Starch -- 7.6.1.2 RS2: Granular Starch -- 7.6.1.3 RS3: Retrograded Starch -- 7.6.1.4 RS4: Chemically Modified Starch -- 7.6.1.5 RS5: Amylose-Lipid Complexes -- 7.6.2 Review of the Differential Benefits Among Types of Resistant Starch -- 7.7 Conclusions -- References -- Chapter 8 -- Functionality of Beta-glucan from Oat and Barley and Its Relation with Human Health -- 8.1 Introduction -- 8.1.1 Chemical Structure and Occurrence of Beta-glucan -- 8.1.2 History of Oats and Barley -- 8.2 Health Benefits of Beta-glucans -- 8.2.1 Health Claims -- 8.2.2 Lowering Cholesterol -- 8.2.3 Glycaemic Response -- 8.2.4 Gut Microbiota -- 8.2.5 Hypertension -- 8.3 Physicochemical and Functional Properties -- 8.3.1 Role of Viscosity -- 8.3.2 Factors Influencing the Physicochemical Properties of Beta-glucan -- 8.4 Summary -- References -- Chapter 9 -- Dietary Arabinoxylans in Grains and Grain Products -- 9.1 Introduction -- 9.2 Molecular Structure and Physicochemical Properties -- 9.3 Arabinoxylans in Cereal Grains, Milling Fractions and Cereal-based Products -- 9.4 Changes in the Content and Properties of Arabinoxylans During Processing -- 9.5 Extraction of Arabinoxylans -- 9.6 Arabinoxylans as Prebiotics -- 9.7 Effects of Arabinoxylans on Glucose Metabolism -- 9.8 Immunological Effects of Arabinoxylans -- 9.9 Antioxidant Properties of Arabinoxylans -- 9.10 Conclusions -- References -- Chapter 10 -- Non-digestible Oligosaccharides in Grain Products -- 10.1 Introduction |
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10.2 Non-digestible Oligosaccharides in Cereal Grains -- 10.2.1 Cereal Grain Fructans -- 10.2.1.1 Biosynthesis of Fructans -- 10.2.1.2 Structure of Cereal Grain Fructans -- 10.2.1.3 Prevalence and Distribution of Fructans in Cereals -- 10.2.1.4 Effect of Baking on Fructan Content -- 10.2.2 Raffinose Family Oligosaccharides -- 10.2.2.1 Biosynthesis of Raffinose Family Oligosaccharides -- 10.2.2.2 Prevalence and Distribution of Raffinose Family Oligosaccharides in Cereals -- 10.2.3 Arabinoxylan Oligosaccharides -- 10.3 Potential Health Benefits of Non-digestible Oligosaccharides -- 10.4 Conclusions -- References -- Chapter 11 -- Starch-Protein and Starch-Lipid Interactions and Their Effects on the Digestibility of Starch -- 11.1 Introduction -- 11.2 Starch-Protein Interactions: Modulatory Effects on Starch Digestibility and Other Functional Properties -- 11.3 Starch-Lipid Complexes -- 11.3.1 Chemistry of Amylose-Lipid Complexes -- 11.3.2 Production of Amylose-Lipid Complexes -- 11.3.2.1 Classical Methods -- 11.3.2.2 Steam Jet Cooking -- 11.3.2.3 Extrusion -- 11.3.2.4 Wet Heat Processing -- 11.3.3 Nutritional Impact and Health Benefits of Starch-Lipid Complexes -- 11.3.3.1 Reduction in Starch Digestibility -- 11.3.3.2 Amylose-Lipid Complexes and Health Benefits -- 11.3.3.3 Starch-Lipid Complexes as Encapsulants for Bioactive Compounds -- 11.4 Conclusions -- References -- Chapter 12 -- Types and Distribution of Phenolic Compounds in Grains -- 12.1 Introduction -- 12.2 Types of Phenolic Acids in Grains -- 12.3 Identification of Phenolic Acids in Grains -- 12.4 Total Phenolic Content in Whole Grains and Grain Fractions -- 12.4.1 Major Food Cereals (Wheat, Maize and Rice) -- 12.4.2 Minor Food Cereals (Barley, Sorghum, Millet, Rye and Oats) -- 12.5 Composition and Distribution of Phenolic Acids -- 12.5.1 Whole Grains |
| Summary |
Detailed coverage of the composition and functionality of the bulk carbohydrate components and the trace phytochemical components, i.e. phenolic compounds in cereal grains and grain products, is provided for researchers, clinicians and students |
| Bibliography |
Includes bibliographical references and subject index |
| Notes |
Title from title details screen |
| Subject |
Grain.
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Functional foods.
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grain (seed)
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TECHNOLOGY & ENGINEERING -- Agriculture -- Agronomy -- Crop Science.
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Functional foods
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Grain
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| Form |
Electronic book
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| Author |
Beta, Trust, editor
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Camire, Mary Ellen, editor
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| ISBN |
9781788012799 |
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1788012798 |
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9781523122981 |
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1523122986 |
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