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The term'Nutri-Cereals'has been dedicated to ten cereals due to their unique nutritional benefits. Nutri-Cereals: Nutraceutical and Techno-Functional Potential covers these cereal grains, with each chapter focusing on nutrient composition and bioactive characterization followed by associated bio-functional properties and health benefits. Further, it covers techno-functionality of nutri-cereals including rheological properties, emulsification and foaming potential, gelation behavior, color profile and others which dictate the suitability of cereals in finished products.Key Features: Covers diverse biological and functional features of nutri-cereals to dictate their potential as functional ingredients in value-added products Discusses the nutraceutical potential of ten cereals: sorghum, pearl millet, finger millet, foxtail millet, barnyard millet, kodo millet, little millet, proso millet, black wheat and Amaranthus Explains how these grains are ideal ingredients for gluten free food formulations with enhanced bio- and techno-functional characteristics Although many of the nutri-cereals have been known for thousands of years, due to their coarse nature and lack of processing they escaped the human diet. Now, thanks to their excellent agro-economic potential and numerous health benefits, they are once again recognized as functional ingredients. Recently, earmarked investment and funding have been observed for valorization of these crops and thus, this book will help academicians to strengthen future investigations.

Legumes are an important source of proteins, carbohydrates, vitamins, minerals, and dietary fiber. Chickpea is one of the most consumed legumes in the world. It is an affordable food product for people who cannot get animal protein, giving them a nutritious substitute in their diet. As such, Handbook of Chickpeas: Nutritional Value, Health Benefits and Management discusses the current information regarding the nutritional value of chickpea. Following this, the authors highlight the nutritional value of domesticated Kabuli chickpeas used in different forms, as well as the impact of different factors which regulate the nutritional value. The authors then explore the nutritional value, health benefits, and uses of desi chickpeas in comparison to Kabuli chickpeas. Current information is presented regarding the amino acid profile and nutritional protein quality in raw and processed chickpea seeds and flours, the health or nutraceutical effects of chickpea protein isolates, hydrolysates or bioactive peptides and the generation of selenized proteins during sprouting and their antioxidant and anticancer potential. The demand for gluten-free products is increasing since the prevalence of gluten-related disorders is rising. As such, chickpea is studied in the context of replacing wheat/gluten in some types of gluten-free food to improve the quality of the gluten-free diet. Chickpea is also studied as a dairy-product substitute since it represents a good source of protein, iron, and fiber. Chickpeas are composed of interesting amounts of protein, fibers, iron, zinc, and others, arousing interest by vegetarians. Therefore, the use of chickpeas is studied as an important ingredient in a vegetarian diet to contribute to nutritional quality. The authors present the way in which legume proteins can be used to fortify some foods to increase nutritional value and balance amino acid content. The most important of these foods are bakery products. Current information related to starch digestion and glycemic index of raw/processed chickpea flours and starch isolates, undigested carbohydrates content in raw/processed chickpea and health effects of chickpea digestible and undigestible carbohydrates is also presented. Chickpea seeds are vulnerable, both in the field and in storage conditions to attack by several insect pests of economic importance, whereby infested grains lose their viability. Therefore, basic steps in order to control insects in warehouse or processing plants that must be followed are: monitoring for infestation detection, identification of the problem and insect control measures. Traditionally, preferred control options are carbamate and pyrethroid sprays as soon as the threshold has been reached, as insects grow rapidly and a few days delay in spraying can result in major crop damage and increased difficulty in control. The final study proposes that chickpea protease inhibitor concentrates exerted anti-genotoxic effects on LNCaP cells, supporting previous findings that Bowman-Birk inhibitors and protease inhibitors have a protective effect on oxidative damage. Chickpea may therefore play a role in prostate cancer prevention, however, further research is needed to fully understand the molecular mechanisms involved.

Long used in sacred ceremonies and associated with good health, the nutritional and health promoting benefits of olives and olive oils have been proven by an ever-increasing body of science. From cardiovascular benefits to anti-microbial, anti-cancer, antioxidant activity and effects on macrophages and aptoptosis to cellular and pathophysiollogical process, olives and olive oils are proving important in many healthful ways. For example, reactive components in olive oils or olive oil by-products have now been isolated and identified. These include tyrosol, hydroxytyrosol, 3,4-dihydroxyphenyl acetic acid elenolic acid and oleuropein. Oleic acid is the main monosaturated fatty acid of olive oil. These have putative protective effects and modulate the biochemistry of a variety of cell types including those of the vascular system. Some but not all components have been characterised by their putative pharmacological properties. It is possible that usage of these aforementioned products may have beneficial application in other disease. However, in order for this cross-fertilization to take place, a comprehensive understanding of olives and olive oils is required. Finding this knowledge in a single volume provides a key resource for scientists in a variety of food an nutritional roles. - Explores olives and olive oil from their general aspects to the detailed level of important micro-and micronutrients - Includes coverage of various methodologies for analysis to help scientists and chemists determine the most appropriate option for their own studies, including those of olive-related compounds in other foods - Relates, in a single volume resource, information for food and nutritional chemists, pharmaceutical scientists, nutritionists and dieticians - Presents information in three key categories: General aspects of olives an olive oils; Nutritional, pharmacological and metabolic properties of olives and olive oil; Specific components of olive oil and their effects on tissue and body systems

Over the years, approaches to obesity prevention and treatment have gone from focusing on genetic and other biological factors to exploring a diversity of diets and individual behavior modification interventions anchored primarily in the power of the mind, to the recent shift focusing on societal interventions to design'temptation-proof'physical, social, and economic environments. In spite of repeated calls to action, including those of the World Health Organization (WHO), the pandemic continues to progress. WHO recently projected that if the current lifestyle trend in young and adult populations around the world persist, by 2012 in countries like the USA, health care costs may amount to as much as 17.7% of the GDP. Most importantly, in large part due to the problems of obesity, those children may be the first generation ever to have a shorter life expectancy than that of their parents. Obesity Prevention presents the most current research and proposals for addressing the pandemic. Past studies have focused primarly on either genetic or behavioral causes for obesity, however today's research indicates that a strongly integrated program is the best prospect for success in overcoming obesity. Furthermore, focus on the role of society in establishing an affordable, accessible and sustainable program for implementing these lifestyle changes is vital, particularly for those in economically challenged situations, who are ultimately at the highest risk for obesity. Using studies from both neuroscience and behavioral science to present a comprehensive overview of the challenges and possible solutions, The brain-to-society approach to obesity prevention focuses on what is needed in order to sustain a healthy, pleasurable and affordable lifestyle. - Explores the'brain-to-society'approach to obesity prevention, focusing on an integrative approach to addressing the obesity pandemic - Presents both the nueroscientific and the behavioral factors that impact eating habits - Identifies the challenges and suggests solutions for altering attitudes toward food on both an individual and a societal level

Continuing in the tradition of its well-received predecessor, Carbohydrates in Food, Second Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. The book combines the latest data on the analytical, physico-chemical, and nutritional properties of carbohydrates, offering a comprehensive and accessible single source of information. It evaluates the advantages and disadvantages of using various analytical methods, presents discussion of relevant physico-chemical topics that relate to the use of carbohydrates in food that allow familiarity with important functional aspects of carbohydrates; and includes information on relevant nutritional topics in relation to the use of carbohydrates in food. Carbohydrates in Food, Second Edition is an important resource for anyone working with carbohydrates in food because it provides essential information on the chemical analysis and physico-chemical properties of carbohydrates and also illustrates how they can be used in product development to increase the health benefits for the public. This New Edition Includes: Updated information on nutritional aspects of mono- and disaccharides Analytical and functional aspects of gums/hydrocolloids Nutritional aspects of plant cell wall polysaccharides, gums, and hydrocolloids Analytical, physicochemical, and functional aspects of starch Revised and expanded reference lists

Dietary fiber is widely recognized as an essential element of good nutrition. In fact, research on the use of fiber in food science and medicine is being conducted at an incredible pace. CRC Handbook of Dietary Fiber in Human Nutrition, Third Edition explores the chemistry, analytical methodologies, physiological and biochemical aspects, clinical a

Dietary fibre is now recognized as a vital component of good daily nutrition, yet its properties and specific role in the digestive system are still being investigated. The involvement of government agencies, the food industry and health professionals - as well as public interest - make this global overview, Dietary Fibre - A Component of Food, an important contribution to the literature on the subject. The cooperation of experts from different research centers and their peer review of each other's papers enhance the value of the book, since it presents consolidated views and objective assessments on such key issues as fibre analysis and mineral bioavailability. The seventeen chapters are grouped into three sections. The background papers deal with biochemical and analytical characteristics: e.g. the physico-chemical properties of food polysaccharides and bacterial fermentation in the colon. The papers on physiological effects deal with the physiological function of dietary fibre throughout the gastrointestinal tract: its influence on protein, lipid and carbohydrate digestion and absorption and its role in bile acid metabolism and faecal bulking. The third section of papers focuses on the prevention and treatment of disease: gastrointestinal disorders, obesity, diabetes mellitus, and hyperlipidemias.