Titlebook: Bioactive Factors and Processing Technology for Cereal Foods; Jing Wang,Baoguo Sun,Rong Tsao Book 2019 Springer Nature Singapore Pte Ltd.

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Technologies for Improving the Nutritional Quality of Cereals,y and bioavailability of various nutrients, thus maximizing the health benefits. This chapter is an overview of recent advances in cereal processing technologies that help improve nutritional quality of cereals.

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Quinoa,us ingredients in quinoa should be explored more deeply. In this paper, research progress of the nutritive function and bioactivity of quinoa is reviewed, and the prospects of its development and application are explored.

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Rye, and tocotrienols, alkylresorcinols, lignans and phenolic acids in rye. Their molecular mechanisms, stabilities during food processing, and possible approaches to enhance health benefit are also discussed.

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Book 2019he risk of chronic diseases, and to improve daily dietary nutrition in the near future, the book was mainly written for researchers and graduate students in the fields of nutrition, food science and molecular biology..

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Book 2019al mechanisms that contribute to the various effects of bioactive factors on obesity, diabetes and other metabolic diseases, it helps to clarify several dilemmas and encourages further investigations in this field. Intended to promote the consumption of cereal foods or whole cereal foods to reduce t