Improving the nutritional and nutraceutical properties of wheat and other cereals
ByPublisher Description
- Provides a comprehensive coverage of recent research into the nutritional components of cereals, such as wheat, oats, rye, spelt, sorghum and millet
- Offers key discussions on the importance and implications of cereal-based products on human health (e.g. cardiovascular, cancer, diabetes)
- Builds on the foundations for the future development of nutritionally-enhanced cereal products
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About Prof Trust Beta
Dr Trust Beta is Professor of Food Science and Canada Research Chair in Grain-based Functional Foods at the University of Manitoba, Canada. Professor Beta is internationally-renowned for her research on the health-protective effects of whole grain foods. She has written widely in this area as well as working with several international institutions, serving on major granting committees at federal and provincial levels in Canada.
Other books by Prof Trust Beta
Prof Trust Beta
Dr Trust Beta is Professor of Food Science and Canada Research Chair in Grain-based Functional Foods at the University of Manitoba, Canada. Professor Beta is internationally-renowned for her research on the health-protective effects of whole grain foods. She has written widely in this area as well as working with several international institutions, serving on major granting committees at federal and provincial levels in Canada.
Other books by Prof Trust Beta
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