標(biāo)題: Titlebook: Bioactive Factors and Processing Technology for Cereal Foods; Jing Wang,Baoguo Sun,Rong Tsao Book 2019 Springer Nature Singapore Pte Ltd. [打印本頁] 作者: microbe 時(shí)間: 2025-3-21 16:45
書目名稱Bioactive Factors and Processing Technology for Cereal Foods影響因子(影響力)
書目名稱Bioactive Factors and Processing Technology for Cereal Foods影響因子(影響力)學(xué)科排名
書目名稱Bioactive Factors and Processing Technology for Cereal Foods網(wǎng)絡(luò)公開度
書目名稱Bioactive Factors and Processing Technology for Cereal Foods網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Bioactive Factors and Processing Technology for Cereal Foods被引頻次
書目名稱Bioactive Factors and Processing Technology for Cereal Foods被引頻次學(xué)科排名
書目名稱Bioactive Factors and Processing Technology for Cereal Foods年度引用
書目名稱Bioactive Factors and Processing Technology for Cereal Foods年度引用學(xué)科排名
書目名稱Bioactive Factors and Processing Technology for Cereal Foods讀者反饋
書目名稱Bioactive Factors and Processing Technology for Cereal Foods讀者反饋學(xué)科排名
作者: Talkative 時(shí)間: 2025-3-21 21:46 作者: 痛恨 時(shí)間: 2025-3-22 01:29 作者: 嫻熟 時(shí)間: 2025-3-22 07:59
Other Typical Pseudo-cereals in Diet,kwheat (.), amaranth (.), quinoa (.), cockscomb (.), kaniwa (.), adlay (.), fonio (. and .), hemp (.), linseed (.) and teff (.)..Pseudo-cereals are a good source of carbohydrates, protein, fibre and lipids. It is also found that these crops are rich in the bioactive compounds even though there is st作者: Palate 時(shí)間: 2025-3-22 10:57
Correction to: Bioactive Factors and Processing Technology for Cereal Foods,作者: Abduct 時(shí)間: 2025-3-22 15:57 作者: 柳樹；枯黃 時(shí)間: 2025-3-22 18:20
Bioactive Factors and Processing Technology for Cereal Foods978-981-13-6167-8作者: irritation 時(shí)間: 2025-3-22 23:27 作者: intrude 時(shí)間: 2025-3-23 03:12
https://doi.org/10.1007/978-3-642-95851-9y 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.作者: 移植 時(shí)間: 2025-3-23 06:03 作者: synchronous 時(shí)間: 2025-3-23 13:09 作者: 抓住他投降 時(shí)間: 2025-3-23 15:18 作者: 昏暗 時(shí)間: 2025-3-23 19:30
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.作者: BOOR 時(shí)間: 2025-3-24 00:08 作者: 連鎖 時(shí)間: 2025-3-24 05:27
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.作者: 新手 時(shí)間: 2025-3-24 06:52 作者: Creatinine-Test 時(shí)間: 2025-3-24 12:07 作者: 真實(shí)的人 時(shí)間: 2025-3-24 16:18
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.作者: 憎惡 時(shí)間: 2025-3-24 21:08
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..作者: 徹底檢查 時(shí)間: 2025-3-25 00:44
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作者: ostracize 時(shí)間: 2025-3-25 04:44
Java: Data Structures and Programmingve components of buckwheat, molecular mechanisms regarding to its positive effects on our body, the effect of processing on these bioactives, and the possible approach to enchance health benefits of buckwheat bioactives are reviewed in this chapter.作者: pineal-gland 時(shí)間: 2025-3-25 10:42 作者: Visual-Acuity 時(shí)間: 2025-3-25 14:01
Java: Data Structures and Programming ligule is hard and membranous, with a rounded apex and cilia at the margins; the leaf blade is linear to linear-lanceolate, 40–70 cm long, 3–8 cm wide, acuminate at the apex, dark green on the surface, and light green or white powder on the back, with a small sting and wider midribs.作者: 宣傳 時(shí)間: 2025-3-25 18:04
Java: Data Structures and Programming 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.作者: 聯(lián)想 時(shí)間: 2025-3-25 23:14
erential effects of bioactive factors on obesity, diabetes a.This book summarizes the reported health benefits of bioactive factors in cereal foods and their potential underlying mechanisms. Focusing on potential mechanisms that contribute to the various effects of bioactive factors on obesity, diab作者: 反復(fù)無常 時(shí)間: 2025-3-26 03:37
https://doi.org/10.1007/978-3-642-95851-9or severe temperature fluctuations such as Himalayan nations, Ethiopia, Tibet, and Morocco [2]. Yet 98% of barley crops is primarily used as animal feed and malting, while only 2% is used for direct food consumption.作者: 迅速飛過 時(shí)間: 2025-3-26 07:54 作者: 起皺紋 時(shí)間: 2025-3-26 09:39 作者: implore 時(shí)間: 2025-3-26 14:51 作者: MERIT 時(shí)間: 2025-3-26 19:18 作者: 容易懂得 時(shí)間: 2025-3-26 22:05 作者: 宿醉 時(shí)間: 2025-3-27 02:53
Wheat and Wheat Hybrids, for wheat production, due to the adoption of Western-style diets. After grinding, wheat flour can be used for the preparation of bread, steamed bread, biscuits, noodles, and other foods; wheat flour also can be fermented into beer, alcohol, liquor (such as vodka), or biomass fuel.作者: 罐里有戒指 時(shí)間: 2025-3-27 08:57 作者: 規(guī)章 時(shí)間: 2025-3-27 10:26 作者: 值得尊敬 時(shí)間: 2025-3-27 16:42 作者: adroit 時(shí)間: 2025-3-27 20:48
Corn,orn, followed by protein, fiber, fat, and micronutrients such as vitamins and minerals. Zein protein is the major storage protein; however, zein is deficient in basic and acidic amino acids, especially lysine and tryptophan. In addition to providing macronutrients and micronutrients, corn also conta作者: endarterectomy 時(shí)間: 2025-3-28 00:34 作者: Coronary-Spasm 時(shí)間: 2025-3-28 04:56
Rice,ltivated in more than 100 different countries. The annual production of milled rice is 480 million metric tons in the world [1, 2]. Approximately 50% of the total rice is produced by India and china [1]. Over half of the world population consumed rice as staple food. In Asian countries a higher port作者: nonchalance 時(shí)間: 2025-3-28 09:16 作者: Virtues 時(shí)間: 2025-3-28 12:07
Sorghum,ramineae). Within the family ., sorghum is classified in the genus . and is native to Ethiopia in the Horn of Africa [1]. The stalk of sorghum is thick, erect, 3–5 m high, and 2–5 cm in diameter, with supporting roots on the base section. The leaf sheath is glabrous or slightly whitely powdered; the作者: 卡死偷電 時(shí)間: 2025-3-28 14:54 作者: Prostaglandins 時(shí)間: 2025-3-28 20:19 作者: 截?cái)?nbsp; 時(shí)間: 2025-3-28 23:17 作者: MAIZE 時(shí)間: 2025-3-29 04:12 作者: diathermy 時(shí)間: 2025-3-29 09:48
Quinoa,inerals, dietary fiber, and other nutrients. Furthermore, the essential amino acids are well balanced and rich. Quinoa is low fat, low sugar and holds zero cholesterol. In addition, quinoa contains a lot of bioactive ingredients, such as protein active peptides, polyphenols, saponins, flavonoids, an作者: 兒童 時(shí)間: 2025-3-29 12:47
Amaranth,ses such as celiac diseases. Overconsumption of the protein gluten, mainly found in barley, rye, and wheat, causes celiac disease. It is a genetic autoimmune disorder which cuts back or permits nutrient absorption in the blood stream [1]. This illness can only be controlled by eliminating gluten fro作者: surrogate 時(shí)間: 2025-3-29 16:04 作者: enlist 時(shí)間: 2025-3-29 22:00
Jing Wang,Baoguo Sun,Rong TsaoIntroduces bioactive factors in cereal foods and the potential mechanisms behind.Focuses on potential mechanisms that contribute to the differential effects of bioactive factors on obesity, diabetes a作者: Trochlea 時(shí)間: 2025-3-30 03:14 作者: 勛章 時(shí)間: 2025-3-30 04:11
https://doi.org/10.1007/978-981-13-6167-8nutritional quality of cereals; Global Cereal Grains; Cereals and pseudo-cereals; Foods Consumption; pro作者: 和音 時(shí)間: 2025-3-30 11:45 作者: 未成熟 時(shí)間: 2025-3-30 16:11
Java: Data Structures and Programmingded cereal food, and premixed cereal powder. The content includes the definition, the market volume, the market sales, the consumer behavior, the consumer cognition, the future development trend, and so on. Different kinds of cereal food are different in technology, taste, product orientation, and so on.
