دانلود کتاب غلات کاربردی و غذاهای غلات – خواص، عملکرد و کاربردها

This section will highlight the functional components of the various cereal grains. Chapter 1 contributed by Sneh Punia Bangar and Nita Kaushik discusses the func­tional components and health benefits of functional cereals. It highlights the major functional components present in whole grains, the role that whole grains may play in disease prevention, and applications of these grains for producing functional foods. A novel approach to improve the functional potential of cereals is presented in Chap. 2. This chapter elaborates on innovative technologies to improve the func­tional values and nutritional characteristics of cereals. Chapter 3 deals with improve­ment of genetic variation for nutrients and bioactive food components. This chapter discusses the components of nutritional genomics and the effect or role of nutrients and bioactive components in genome stability and various diseases. Chapter 4 by Amardeep Singh Virdi and Narpinder Singh covers functional cereals for gluten intolerance. Consumption of wheat-based (gluten) food products cause coeliac dis­ease, so research is conducted on development of gluten-free food products. In this chapter, the characteristics of modified or improved products developed from alter­native sources of wheat with improved functional, nutraceutical, texture, and sen­sory properties are discussed. Chapter 5 deals with functionality of resistant and slowly digesting starch in cereals. It elaborates on types of starch on the basis of digestion kinetics and their technological and beneficial physiological effects. The functionalities of β-Glucans and fibers in cereals are explored in Chap. 6, contrib­uted by Mehnaza Manzoor and Sneh Punia Bangar. This chapter focuses on the physiological characteristics and their application in food formulations.