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05864cam a2200721Ii 4500 |
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ocn994643375 |
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OCoLC |
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20190719103534.0 |
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m o d |
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cr cnu|||unuuu |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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170725s2017 enka o 001 0 eng d |
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eng |
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| National bibliography number |
GBB7F1428 |
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bnb |
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018453863 |
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Uk |
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101714052 |
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DNLM |
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994989180 |
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1066685059 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9780081008911 |
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(electronic bk.) |
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| International Standard Book Number |
0081008910 |
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(electronic bk.) |
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9780081008669 |
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(print) |
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| International Standard Book Number |
008100866X |
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| International Standard Book Number |
9780081008669 |
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(OCoLC)994643375 |
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(OCoLC)994989180 |
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(OCoLC)1066685059 |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER |
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SB189 |
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2017 I-611 |
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WB 431 |
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TEC |
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003030 |
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bisacsh |
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| Classification number |
633.1/7 |
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23 |
| 245 00 - TITLE STATEMENT |
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| Title |
Gluten-free ancient grains : |
| Remainder of title |
cereals, pseudocereals, and legumes: sustainable, nutritious, and health-promoting foods for the 21st Century / |
| Statement of responsibility, etc |
edited by John R.N. Taylor, Joseph M. Awika. |
| 300 ## - PHYSICAL DESCRIPTION |
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| Extent |
1 online resource. |
| 505 0# - |
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| Formatted contents note |
Cover; Title Page; Copyright; Contents; List of Contributors; Foreword; Chapter 1 -- Environmental, Nutritional, and Social Imperatives for Ancient Grains; 1 -- Introduction; 2 -- What are ancient grains; 2.1 -- Definitions; 2.2 -- Grain Species Dealt With in This Book; 3 -- What is driving interest and activity in ancient grains?; 3.1 -- Drivers Influencing Ancient Grain Production; 3.2 -- Drivers Influencing Ancient Grain Consumption; 4 -- Book scope and content; 4.1 -- Chapter 2: Global Supply of Ancient Grains in the 21st Century; 4.2 -- Chapters 3-10: The Ancient Grains Species Specific Chapters |
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| Formatted contents note |
4.3 -- Chapter 11: Future Research Needs for the Ancient GrainsReferences; Chapter 2 -- Global Supply of Ancient Grains in the 21st Century: Keys to Unlocking Their Full Potential; 1 -- Introduction; 2 -- Supply and demand of ancient grains; 2.1 -- Sorghum; 2.2 -- Millets; 2.3 -- Quinoa; 2.4 -- Buckwheat; 2.5 -- Fonio; 3 -- Conclusions; References; Chapter 3 -- Sorghum: Its Unique Nutritional and Health-Promoting Attributes; 1 -- Introduction; 2 -- Nutritional quality of sorghum; 2.1 -- Proximate Composition; 2.2 -- Effect of Processing on Sorghum Nutritional Quality; 2.2.1 -- Decortication |
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| Formatted contents note |
2.2.2 -- Hydrothermal Processing2.2.3 -- Fermentation and Partial Germination (Malting); 3 -- Major polyphenols found in sorghum; 3.1 -- Phenolic Acids in Sorghum; 3.2 -- Flavonoids in Sorghum; 3.2.1 -- 3-Deoxyanthocyanins; 3.2.2 -- Flavones; 3.2.3 -- Flavanones; 3.2.4 -- Flavan-3-ols and Condensed Tannins (Proanthocyanidins); 4 -- Opportunities for using sorghum to promote human health and well being; 4.1 -- Antioxidant and Antiinflammatory Related Mechanisms; 4.2 -- Sorghum in Cancer Prevention; 4.3 -- Obesity, Glycemic Response and Related Mechanisms; 4.3.1 -- Sorghum Endosperm Properties |
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| Formatted contents note |
4.3.2 -- Sorghum Tannins4.4 -- Sorghum as an Important Food Security Crop; 5 -- Conclusions; References; Further Reading; Chapter 4 -- Millets: Their Unique Nutritional and Health-Promoting Attributes; 1 -- Introduction; 2 -- Production and cultivation; 3 -- Description and structures of millet grains; 4 -- Nutrients and phytochemicals; 4.1 -- Carbohydrates; 4.2 -- Proteins; 4.3 -- Lipids; 4.4 -- Dietary Fiber; 4.5 -- Micronutrients; 4.6 -- Phytochemical Compounds; 4.7 -- Antinutrients; 5 -- Processing and food applications; 5.1 -- Primary processing technologies; 5.1.1 -- Milling |
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| Formatted contents note |
5.1.2 -- Lactic Acid Fermentation5.1.3 -- Malting; 5.2 -- Traditional Food and Beverage Products; 5.3 -- Modern Food and Beverage Products; 5.4 -- Effects of Food Processing on Nutrients and Phytochemicals; 5.4.1 -- Starch; 5.4.2 -- Proteins; 5.4.3 -- Lipids; 5.4.4 -- Minerals; 5.4.5 -- Vitamins; 5.4.6 -- Phenolic Phytochemicals; 6 -- Health-enhancing properties of millet food products; 6.1 -- Antidiabetic-Related Effects; 6.2 -- Antiinflammatory and CVD Prevention Effects; 6.3 -- Anticancer Effects; 6.4 -- Prebiotic and Probiotic Effects; 7 -- Conclusions and future directions |
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| Formatted contents note |
7.1 -- The Nutritional and Health-Promoting Attributes of Millets |
| 650 #0 - |
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| Topical term or geographic name as entry element |
Grain. |
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| Topical term or geographic name as entry element |
Grain |
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| Topical term or geographic name as entry element |
Gluten-free foods. |
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| Topical term or geographic name as entry element |
TECHNOLOGY & ENGINEERING / Agriculture / Agronomy / Crop Science |
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| Topical term or geographic name as entry element |
Gluten-free foods. |
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| Topical term or geographic name as entry element |
Grain. |
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| Topical term or geographic name as entry element |
Grain |
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| Topical term or geographic name as entry element |
K�ornerfr�uchte |
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| Topical term or geographic name as entry element |
Glutenfreies Produkt |
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| Topical term or geographic name as entry element |
Edible Grain. |
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| Topical term or geographic name as entry element |
Glutens. |
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Fabaceae. |
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Nutritive Value. |
| 700 1# - |
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| Personal name |
Taylor, John R. N., |
| Relator term |
editor. |
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| Personal name |
Awika, Joseph, |
| Relator term |
editor. |
| 856 40 - |
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| Uniform Resource Identifier |
http://www.sciencedirect.com/science/book/9780081008669 |
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Duxford, United Kingdom : |
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Woodhead Publishing, an imprint of Elsevier, |
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2017. |
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text |
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txt |
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rdacontent |
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computer |
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c |
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rdamedia |
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online resource |
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cr |
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rdacarrier |
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Woodhead Publishing series in food science, technology and nutrition |
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Includes bibliographical references and index. |
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Online resource; title from PDF title page (ScienceDirect, viewed August 10, 2017). |
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Analysis. |
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bisacsh |
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fast |
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(OCoLC)fst00943750 |
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fast |
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(OCoLC)fst00945891 |
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Analysis. |
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fast |
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(OCoLC)fst00945892 |
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gnd |
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(DE-588)4272522-7 |
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gnd |
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(DE-588)4469666-8 |
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(DNLM)D002523 |
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(DNLM)D005983 |
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(DNLM)D007887 |
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(DNLM)D009753 |
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Electronic books. |
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Electronic book. |
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Original |
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9780081008669 |
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008100866X |
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(OCoLC)974699067 |
| 830 #0 - |
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Woodhead Publishing in food science, technology, and nutrition. |
| 856 40 - |
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ScienceDirect |
