In 2008 a book called Technology of Functional Cereal Products, compiled from many authors, was edited by Bruce R. Hamaker, director of the Whistler Center for Carbohydrate Research at Purdue University in the United States; his general areas of research are carbohydrates and health, starch and cereal chemistry.
This publication is split into two parts and covers a wide range of cereal products with different health promoting benefits. And more acceptable look and taste quality.
Part one (chapters one to seven) looks at the consumers and functional cereal products, labelling and regulatory issues related to functional cereal products, health effects of various cereals with chapters on whole grain foods, micronutrients of cereals and resistant starch and determining the functional properties of food components in the gastrointestinal tract.
Part two (chapters eight to 22) deals with the technologies of functional cereal products. Looking at improving the nutritional quality of cereals by conventional and novel approaches focuses on technologies to improve the quality of functional cereal products. It also reviewing issues such as grain improvement, novel cereal-derived ingredients and improving the use of dietary fibre and other functional ingredients.
Chapters dedicated to a wide range of product types are also included, covering cereal foods made from oats, rye, barley and speciality grains and breads fortified with vitamins and minerals, soy and omega-3 lipids among others. Methods to slow starch digestion rate in functional cereal products.
This publication deals with a complex subject, of the cereal food industry and deals with the science that goes into developing better cereal products that are more nutritional and healthy for the consumer. It also deals with the technology used; this would be a good knowledge base for anyone interested in the science of cereal foods and their derivatives. In my opinion this would be a useful text for teachers and students alike as well as anyone working in the cereal processing industry.
This blog is written by Martin Little The Global Miller, published and supported by the GFMT Magazine and International Milling Directory from Perendale Publishers
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