Rye: Processing, Nutritional Profile and Commercial Uses
Cereal grains are gaining interest from food manufacturers and pharmaceutical industries because of their health benefits. In the current day consumers are focusing on diets rich in nutrients and bioactive compounds and researchers are exploring the potential of different cereal grains. Cereal grain...
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| Format: | Elektroniczne E-book |
| Język: | angielski |
| Wydane: |
Cham :
Springer Nature Switzerland : Imprint: Springer,
2025.
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| Wydanie: | 1st ed. 2025. |
| Hasła przedmiotowe: | |
| Dostęp online: | https://doi.org/10.1007/978-3-031-86613-5 |
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Spis treści:
- Rye grains, structure and their components: A brief overview
- Physico-functional properties of rye grains and flour
- Rye protein: extraction, identification and properties
- Rye starch: extraction methods and properties
- Rye fiber: extraction, identification methods and health benefiting feature
- Rye phenolics: extraction, identification, structure and health benefits
- Rye flour based food products, properties and storage stability
- Satiety status and health benefiting features of rye based products
- Processing mediated changes in nutritional profile of rye (Secale cereale)
- Post harvest management of rye grains.