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- Provides a comprehensive coverage of recent research into the nutritional components of cereals, such as wheat, oats, rye, spelt, sorghum and millet
- Offers key discussions on the importance and implications of cereal-based products on human health (e.g. cardiovascular, cancer, diabetes)
- Builds on the foundations for the future development of nutritionally-enhanced cereal products
Part 1 Nutritional properties of cereals
1.Advances in understanding the nutritional value of starch in wheat: Senay Simsek and Jayani Kulathunga, North Dakota State University, USA; and Bahri Ozsisli, Kahramanmaras Sutcu Imam University, Turkey;
2.Advances in understanding the nutritional value of antioxidants in wheat: Franklin Brian Apea-Bah and Trust Beta, University of Manitoba, Canada;
3.Advances in understanding the nutritional value of lipids in wheat: Marina Carcea, Council for Agricultural Research and Economics (CREA), Italy;
4.Dietary fibers in the prevention of type 2 diabetes mellitus: Ellen E. Blaak, Maastricht University, The Netherlands; br>5.Fiber-associated wheat lignans and colorectal cancer prevention: Jingwen Xu, Shanghai Ocean University, China and Kansas State University, USA; and Weiqun Wang, Kansas State University, USA;
Part 2 Developing nutritionally-enhanced cereal products
6.Advances in understanding the genetics of the nutritional properties of cereals: maize and oat proteins: Sachin Rustgi, Salman Naveed and Prasanna Shekar, Pee Dee Research and Education Center, Clemson University, USA;
7.Developments in fractionation methods to improve extraction of aleurone or its beneficial compounds from wheat grain: V. Lullien-Pellerin, IATE, Univ Montpellier, INRAE, Institut Agro, Montpellier, France;
8.Wheat flour fortification and human health: Helena Pachón, Food Fortification Initiative and Emory University, USA;
9.Developing hulled wheat-based cereal products with enhanced nutritional properties: emmer, einkorn and spelt: Dagmar Janovská and Petra Hlásná Čepková, Crop Research Institute, Czech Republic; Stefano D’Amico, Austrian Agency for Health and Food Safety, Austria; Andrea Brandolini, Council for Agricultural Research and Economics, Italy; and Heinrich Grausgruber, University of Natural Resources and Life Sciences Vienna, Austria;
10.Understanding the nutritional and nutraceutical properties of sorghum: Sarah Cox, USDA-ARS, USA; Weiqun Wang, Kansas State University, USA; Seong-Ho Lee, University of Maryland, USA; and Dmitriy Smolensky, USDA-ARS, USA;
11.Developing millet-based cereal products with enhanced nutritional properties: Kwaku G. Duodu, John Lubaale and Eugenie Kayitesi, University of Pretoria, South Africa;