By Joseph M. Awika, Vieno Piironen, and Scott Bean (Eds.)
content material: 1. significant CEREAL GRAINS construction AND USE all over the world; JOSEPH M. AWIKA; 2. improving MICRONUTRIENT content material IN CEREAL meals; VIENO PIIRONEN; three. results OF PROCESSING ON ANTIOXIDANT PHENOLICS OF CEREAL AND LEGUME GRAINS; KWAKU G. DUODU; four. METABOLITE PROFILING OF CEREALS - A PROMISING software FOR THE evaluation OF GRAIN caliber AND defense; THOMAS FRANK, RICHARD M. ROHLIG, AND KARL-HEINZ ENGEL; five. ANTHOCYANIN-PIGMENTED GRAIN items; E-S. M. ABDEL-AAL; 6. AUTOHYDROLYTIC construction OF FERULOYLATED ARABINOXYLAN HYDROLYSATES FROM CEREAL PROCESSING COPRODUCTS FOR foodstuff purposes; DEVIN J. ROSE; 7. SORGHUM PROTEIN constitution AND CHEMISTRY: IMPLICATIONS FOR nutrients AND performance; S. R. BEAN, B. P. IOERGER, B. M. SMITH, AND D. L. BLACKWELL; eight. GRAIN SORGHUM LIPIDS: EXTRACTION, CHARACTERIZATION, AND health and wellbeing capability; BO HYUN LEE, CURTIS L. WELLER, SUSAN L. CUPPETT, TIMOTHY P. CARR, JENS WALTER, INES MARTINEZ, AND VICKI L. SCHLEGEL; nine. SORGHUM FLAVONOIDS: strange COMPOUNDS WITH PROMISING IMPLICATIONS FOR overall healthiness; JOSEPH M. AWIKA; EDITORS' BIOGRAPHIES; INDEXES; writer INDEX; topic INDEX
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Extra info for Advances in Cereal Science: Implications to Food Processing and Health Promotion
Ch003 Thermal processing Little millet (Panicum sumatrense) Steaming and roasting (165°C for 75 s) significantly increased total phenolics, total flavonoids and tannin content. The increase on roasting was higher than on steaming. The thermal treatments also increased DPPH radical scavenging activity and reducing power. (37) Cashew nut Low temperature (70°C for 6 h) and high temperature (130°C for 33 min) roasting increased total phenolic content of souble and bound phenolic fractions of the whole cashew nut, the kernel and testa.
These phenolics are thus released, solubilized and they subsequently leach into the alkaline steep liquor which is also known as nejayote. Infact the nejayote is considered to be even richer in phenolics than the original corn kernels and masa (96). ; ACS Symposium Series; American Chemical Society: Washington, DC, 2011. of producing the corn tortillas as a whole, the nixtamalisation process appears to bring about the most significant losses in phenolic antioxidants (50). The degradation of anthocyanins is also an important effect of nixtamalization (50–52, 97, 98).
45. ; Syväoja, E. ; Koivistoinen, P. Cereal Chem. 1986, 63, 78–81. 46. Holasova, M. Potravin. Vedy 1997, 15, 343–350. 47. Ko, S. ; Kim, C. ; Kim, H. ; Kim, C. ; Chung, S. ; Tae, B. ; Kim, I. H. J. Am. Oil Chem. Soc. 2003, 80, 585–589. 48. ; Remesy, C. J. Agric. Food Chem. 2006, 54, 1710–1715. 49. -M. J. Food Comp. Anal. 2008, 21, 152–161. 50. ; Frølich, W. J. Food Comp. Anal. 2009, 22, 649–656. 51. ; Newman, R. ; Newman, C. W. Cereal Chem. 1993, 70, 499–501. 52. Silvennoinen, M. Sc. thesis, University of Helsinki, Helsinki, Finland, 2010.
Advances in Cereal Science: Implications to Food Processing and Health Promotion by Joseph M. Awika, Vieno Piironen, and Scott Bean (Eds.)