M Hofferber Books



Cereals and Pulses
Nutraceutical Properties and Health Benefits
edited by Liangli L. Yu, et al.

 
Cereal and pulse crops are staple foods that provide essential nutrients to many populations of the world. Traditionally, whole grains were consumed but most current foods are derived from refined fractions of cereal and pulse crops. Consumption of processed or refined products may reduce the health benefits of food.




Cereals and Pulses: Nutraceutical Properties and Health Benefits provides a summary of current research findings related to phytochemical composition and properties of cereal and pulse crops.

The nutraceutical properties of each major cereal and pulse are discussed. Coverage of cereals and pulse crops includes barley, oats, rice, rye, corn, adlay, wheat, buckwheat, psyllium, sorghum, millet, common beans, field peas, faba beans, chickpea, lentil and soybeans. Chapters for each crop discuss methods to improve crop utilization, nutraceutical components and properties, bioactive compositions, antioxidant properties, beneficial health effects, disease prevention activities, and areas for future research.
Cereals and Pulses
Cereals and Pulses
Nutraceutical Properties and Health Benefits
edited by Liangli L. Yu, et al.

Wiley-Blackwell, 2012
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