Gluten
Food Sources, Properties & Health Implications
Seiten
2016
Nova Science Publishers Inc (Verlag)
978-1-5361-0386-1 (ISBN)
Nova Science Publishers Inc (Verlag)
978-1-5361-0386-1 (ISBN)
Gluten and gluten-related proteins (prolamin and glutelin) may be present in several cereals, such as wheat, rye, barley, oat and the derivatives of these grains, including malt and brewers yeast. Despite of some specific health implications, cereals are important carbohydrate and proteins source for human diet. Phenolic acids, vitamins, minerals and dietary fiber also can be found in wholegrains. Nowadays, cereals have been investigated about its potential use as ingredient in functional foods. Therefore, the development of food products with health benefits is a challenge for the food industry. This book provides new research on gluten's food sources, properties and health implications.
For Complete Table of Contents, please visit our website at: https://www.novapublishers.com/catalog/product_info.php?products_id=60154
| Erscheinungsdatum | 10.03.2017 |
|---|---|
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 155 x 230 mm |
| Gewicht | 428 g |
| Themenwelt | Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung |
| Technik | |
| ISBN-10 | 1-5361-0386-1 / 1536103861 |
| ISBN-13 | 978-1-5361-0386-1 / 9781536103861 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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