Improving the nutritional and nutraceutical properties of wheat and other cereals

With more consumers moving away from traditional cereal-based foods due to concerns about health impacts, including wheat intolerance, the sector must develop next-generation nutritionally-enhanced cereal products to maximise market potential.

Improving the nutritional and nutraceutical properties of wheat and other cereals reviews key research into the nutritional components of cereals and their role in preventing chronic diseases, such as type 2 diabetes and cancer. Initial chapters cover our understanding of the nutritional value of starch, antioxidants and lipids in wheat.

The book also details the interactions of these components with the gut and whether the way they are processed can inhibit or optimise benefits to overall human health. Final chapters review the key steps in nutritional enhancement of cereals such as wheat, spelt and millet.

Edited by Professor Trust Beta, University of Manitoba, Canada, Improving the nutritional and nutraceutical properties of wheat and other cereals will be an excellent reference framework for academic researchers in cereal science, arable farmers, manufacturers/suppliers of cereal nutrition products, as well as government and private sector agencies supporting cereal production.

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;