000			05864cam a2200721Ii 4500
001			ocn994643375
003			OCoLC
005			20190719103534.0
006			m o d
007			cr cnu|||unuuu
008			170725s2017 enka o 001 0 eng d
040			_aN$T _beng _erda _epn _cN$T _dIDEBK _dEBLCP _dUIU _dOPELS _dOCLCQ _dN$T _dOCLCO _dYDX _dOCLCF _dUPM _dMERER _dOCLCQ _dU3G _dGBVCP _dOCLCO _dCOO _dOCLCO _dD6H _dOCLCO _dOCLCQ _dU3W _dOCLCO _dCHVBK _dOCLCO _dUKMGB _dWYU _dOCLCO _dOCLCA
015			_aGBB7F1428 _2bnb
016	7		_a018453863 _2Uk
016	7		_a101714052 _2DNLM
019			_a994989180 _a1066685059
020			_a9780081008911 _q(electronic bk.)
020			_a0081008910 _q(electronic bk.)
020			_z9780081008669 _q(print)
020			_a008100866X
020			_a9780081008669
035			_a(OCoLC)994643375 _z(OCoLC)994989180 _z(OCoLC)1066685059
050		4	_aSB189
060	0	0	_a2017 I-611
060	1	0	_aWB 431
072		7	_aTEC _x003030 _2bisacsh
082	0	4	_a633.1/7 _223
245	0	0	_aGluten-free ancient grains : _bcereals, pseudocereals, and legumes: sustainable, nutritious, and health-promoting foods for the 21st Century / _cedited by John R.N. Taylor, Joseph M. Awika.
264		1	_aDuxford, United Kingdom : _bWoodhead Publishing, an imprint of Elsevier, _c2017.
300			_a1 online resource.
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
490	1		_aWoodhead Publishing series in food science, technology and nutrition
505	0		_aCover; 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
505	8		_a4.3 -- 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
505	8		_a2.2.2 -- 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
505	8		_a4.3.2 -- 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
505	8		_a5.1.2 -- 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
505	8		_a7.1 -- The Nutritional and Health-Promoting Attributes of Millets
504			_aIncludes bibliographical references and index.
588	0		_aOnline resource; title from PDF title page (ScienceDirect, viewed August 10, 2017).
650		0	_aGrain.
650		0	_aGrain _xAnalysis.
650		0	_aGluten-free foods.
650		7	_aTECHNOLOGY & ENGINEERING / Agriculture / Agronomy / Crop Science _2bisacsh
650		7	_aGluten-free foods. _2fast _0(OCoLC)fst00943750
650		7	_aGrain. _2fast _0(OCoLC)fst00945891
650		7	_aGrain _xAnalysis. _2fast _0(OCoLC)fst00945892
650		7	_aK�ornerfr�uchte _2gnd _0(DE-588)4272522-7
650		7	_aGlutenfreies Produkt _2gnd _0(DE-588)4469666-8
650	1	2	_aEdible Grain. _0(DNLM)D002523
650	2	2	_aGlutens. _0(DNLM)D005983
650	2	2	_aFabaceae. _0(DNLM)D007887
650	2	2	_aNutritive Value. _0(DNLM)D009753
655		4	_aElectronic books.
655		0	_aElectronic book.
700	1		_aTaylor, John R. N., _eeditor.
700	1		_aAwika, Joseph, _eeditor.
776	0	8	_cOriginal _z9780081008669 _z008100866X _w(OCoLC)974699067
830		0	_aWoodhead Publishing in food science, technology, and nutrition.
856	4	0	_3ScienceDirect _uhttp://www.sciencedirect.com/science/book/9780081008669
999			_c504724 _d504659