Advances in Cereal Science: Implications to Food Processing by Joseph M. Awika, Vieno Piironen, and Scott Bean (Eds.)

By Joseph M. Awika, Vieno Piironen, and Scott Bean (Eds.)

content material: 1. significant CEREAL GRAINS creation AND USE world wide; JOSEPH M. AWIKA; 2. bettering MICRONUTRIENT content material IN CEREAL meals; VIENO PIIRONEN; three. results OF PROCESSING ON ANTIOXIDANT PHENOLICS OF CEREAL AND LEGUME GRAINS; KWAKU G. DUODU; four. METABOLITE PROFILING OF CEREALS - A PROMISING software FOR THE review OF GRAIN caliber AND security; THOMAS FRANK, RICHARD M. ROHLIG, AND KARL-HEINZ ENGEL; five. ANTHOCYANIN-PIGMENTED GRAIN items; E-S. M. ABDEL-AAL; 6. AUTOHYDROLYTIC creation OF FERULOYLATED ARABINOXYLAN HYDROLYSATES FROM CEREAL PROCESSING COPRODUCTS FOR foodstuff functions; DEVIN J. ROSE; 7. SORGHUM PROTEIN constitution AND CHEMISTRY: IMPLICATIONS FOR meals AND performance; S. R. BEAN, B. P. IOERGER, B. M. SMITH, AND D. L. BLACKWELL; eight. GRAIN SORGHUM LIPIDS: EXTRACTION, CHARACTERIZATION, AND wellbeing and fitness power; BO HYUN LEE, CURTIS L. WELLER, SUSAN L. CUPPETT, TIMOTHY P. CARR, JENS WALTER, INES MARTINEZ, AND VICKI L. SCHLEGEL; nine. SORGHUM FLAVONOIDS: strange COMPOUNDS WITH PROMISING IMPLICATIONS FOR well-being; JOSEPH M. AWIKA; EDITORS' BIOGRAPHIES; INDEXES; writer INDEX; topic INDEX

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Extra info for Advances in Cereal Science: Implications to Food Processing and Health Promotion

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Phenolics that accumulate in cellular vacuoles (70) could also be released by thermal processing. Products of the Maillard reaction and caramelization may increase phenolic content on thermal processing (25, 71). The structure of phenolic compounds has a bearing on their action as antioxidants (72). Thermal processing may change phenolic structure in such a way as to improve antioxidant function. There may be additive or synergistic effects between other phytochemicals and thermally altered phenolics.

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