图书简介
This book volume sheds light on the health benefits of selected cereal grains, processing technologies of cereals, specific roles of bioactive compounds of cereals in chronic disease prevention, and traditional and latest technologies to improve the functional benefits of cereal-based products. It presents a thorough review of the functional components of some lesser known or forgotten cereals and their role in maintaining good health. With advancements in cereal science and technology, new methods of processing have emerged that help to preserve or even enhance the health-benefitting properties of cereal grains. Further, plant breeding and biotechnology have contributed greatly in improving nutritional quality and functionality of these grains. This book provides comprehensive information on the simple as well as advanced methodologies for enhancing the properties of cereals that benefit human health. Some new approaches such as bio-fortification and extraction of bioactives from cereals are also included in the text.
Part 1: Functional Benefits of Cereal Grains 1. Barley-Based Functional Foods Prabhjot Kaur et al. 2. Pearl Millet: Health Foods for the Future Jaspreet Kaur et al. 3. Oats: Biochemical, Health Benefits, and Future Aspects Sandeep Singh, Shubhpreet Kaur, and Gursharan Kaur 4. Maize: A Potential Grain for Functional and Nutritional Properties Ramandeep Kaur, Akanksha Pahwa, and Suresh Bhise Part 2: Technological Advances In Processing Of Cereals For Healthcare 5. Current Trends in Multigrain Foods for Healthcare Kamaljit Kaur, Jaspreet Kaur, and Amarjeet Kaur 6. Utilization of Pseudocereals in Bakery Products and Healthcare Gursharan Kaur, Ritu Priya, and Sandeep Singh 7. Chia Seeds: Composition, Health Benefits, and Potential Applications Reshu Rajput et al. 8. Novel Whole Grain Foods: Nutritional and Phytochemical Properties for Healthcare Manreet Singh Bhullar et al. Part 3: Novel Strategies To Enhance Bioactive Compounds In Cereals 9. Biofortification Strategies for Wheat and Wheat-Based Products Diksha Bassi et al. 10. Innovative Packaging for Cereals and Cereal-Based Products Ramandeep Kaur and Kamaljit Kaur 11. Cereal-Based Nutrients and Phytochemicals: Traditional and Novel Processing Techniques for Increasing Bioavailability Harinderjeet Kaur Bhullar et al. Part 4: Role of Cereals In Disease Management 12. Foods for Gluten Intolerance Ashwani Kumar et al. 13. Cereals for Prevention of Disease Conditions for Better Health Simran Kaur Arora 14. Cereal-Based Low Glycemic Index Foods for Healthcare Gursharan Kaur and Ritu Priya
Trade Policy 买家须知
- 关于产品:
- ● 正版保障:本网站隶属于中国国际图书贸易集团公司,确保所有图书都是100%正版。
- ● 环保纸张:进口图书大多使用的都是环保轻型张,颜色偏黄,重量比较轻。
- ● 毛边版:即书翻页的地方,故意做成了参差不齐的样子,一般为精装版,更具收藏价值。
关于退换货:
- 由于预订产品的特殊性,采购订单正式发订后,买方不得无故取消全部或部分产品的订购。
- 由于进口图书的特殊性,发生以下情况的,请直接拒收货物,由快递返回:
- ● 外包装破损/发错货/少发货/图书外观破损/图书配件不全(例如:光盘等)
并请在工作日通过电话400-008-1110联系我们。
- 签收后,如发生以下情况,请在签收后的5个工作日内联系客服办理退换货:
- ● 缺页/错页/错印/脱线
关于发货时间:
- 一般情况下:
- ●【现货】 下单后48小时内由北京(库房)发出快递。
- ●【预订】【预售】下单后国外发货,到货时间预计5-8周左右,店铺默认中通快递,如需顺丰快递邮费到付。
- ● 需要开具发票的客户,发货时间可能在上述基础上再延后1-2个工作日(紧急发票需求,请联系010-68433105/3213);
- ● 如遇其他特殊原因,对发货时间有影响的,我们会第一时间在网站公告,敬请留意。
关于到货时间:
- 由于进口图书入境入库后,都是委托第三方快递发货,所以我们只能保证在规定时间内发出,但无法为您保证确切的到货时间。
- ● 主要城市一般2-4天
- ● 偏远地区一般4-7天
关于接听咨询电话的时间:
- 010-68433105/3213正常接听咨询电话的时间为:周一至周五上午8:30~下午5:00,周六、日及法定节假日休息,将无法接听来电,敬请谅解。
- 其它时间您也可以通过邮件联系我们:customer@readgo.cn,工作日会优先处理。
关于快递:
- ● 已付款订单:主要由中通、宅急送负责派送,订单进度查询请拨打010-68433105/3213。
本书暂无推荐
本书暂无推荐