345,95 €
384,39 €
-10% with code: EXTRA
Improving the Nutritional and Nutraceutical Properties of Wheat and Other Cereals
345,95 € 
- We will send in 10–14 business days.
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…
384.39
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- Publisher: Burleigh Dodds Science Publishing Ltd
- ISBN-10: 1786764792
- ISBN-13: 9781786764799
- Format: 15.2 x 22.9 x 2.2 cm, kieti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
Improving the Nutritional and Nutraceutical Properties of Wheat and Other Cereals (e-book) (used book) | bookbook.eu
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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.EXTRA 10 % discount with code: EXTRA
345,95 €
384,39 €
We will send in 10–14 business days.
The promotion ends in 21d.09:31:53
The discount code is valid when purchasing from 10 €. Discounts do not stack.
- Publisher: Burleigh Dodds Science Publishing Ltd
- ISBN-10: 1786764792
- ISBN-13: 9781786764799
- Format: 15.2 x 22.9 x 2.2 cm, kieti viršeliai
- Language: English English
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.
Reviews