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Malnutrition --- Avitaminosis --- Minerals in human nutrition --- Deficiency Diseases --- Micronutrients --- Foods, Specialized --- International Cooperation --- Trace Elements --- Developing Countries --- Avitaminosis --- Food, Fortified --- Malnutrition --- Food --- Growth Substances --- Internationality --- Social Sciences --- Food and Beverages --- Physiological Effects of Drugs --- Nutrition Disorders --- Anthropology, Education, Sociology and Social Phenomena --- Technology, Industry, Agriculture --- Pharmacologic Actions --- Nutritional and Metabolic Diseases --- Chemical Actions and Uses --- Diseases --- Chemicals and Drugs

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Bread and flour-based foods are an important part of the diet for millions of people worldwide. Their complex nature provides energy, protein, minerals and many other macro- and micronutrients. However, consideration must be taken of three major aspects related to flour and bread. The first is that not all cultures consume bread made from wheat flour. There are literally dozens of flour types, each with their distinctive heritage, cultural roles and nutritive contents. Second, not all flours are used to make leavened bread in the traditional (i.e., Western) loaf form. There are many differe

Bread. --- Enriched cereal products. --- Enriched foods. --- Flour. --- Flour as food. --- Food additives. --- Food, Fortified. --- Medicine, Preventive. --- Nutritive Value. --- Flour as food --- Food additives --- Enriched foods --- Enriched cereal products --- Bread --- Medicine, Preventive --- Nutritional Physiological Phenomena --- Food --- Foods, Specialized --- Physiological Phenomena --- Food and Beverages --- Technology, Industry, Agriculture --- Phenomena and Processes --- Nutritive Value --- Food, Fortified --- Flour --- Health & Biological Sciences --- Mechanical Engineering --- Engineering & Applied Sciences --- Diet & Clinical Nutrition --- Industrial & Management Engineering --- Additives. --- Health aspects. --- Engineering --- Food Science and Technology --- Breadstuffs --- Wheat flour --- Breads --- Wheat products --- Baked products --- Cooking (Bread) --- Flours --- Plant products

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Wheat and Rice in Disease Prevention and Health reviews the wide range of studies focusing on the health benefits and disease prevention associated with the consumption of wheat and rice, the two most widely consumed whole grains. This book provides researchers, clinicians, and students with a comprehensive, definitive, and up-to-date compendium on the diverse basic and translational aspects of whole grain consumption and its protective effects across human health and disease. It serves as both a resource for current researchers as well as a guide to assist those in related disciplin

Wheat --- Rice --- Rice in human nutrition --- Cereals --- Preventive Health Services --- Food --- Poaceae --- Health Care Facilities, Manpower, and Services --- Foods, Specialized --- Health Care --- Food and Beverages --- Angiosperms --- Health Services --- Embryophyta --- Technology, Industry, Agriculture --- Streptophyta --- Viridiplantae --- Plants --- Eukaryota --- Organisms --- Oryza sativa --- Health Promotion --- Triticum --- Functional Food --- Dietary Fiber --- Human Anatomy & Physiology --- Agriculture --- Earth & Environmental Sciences --- Health & Biological Sciences --- Physiology --- Plant Sciences --- Therapeutic use --- Wheat. --- Rice in human nutrition. --- Therapeutic use. --- Nutrition --- Lowland paddy --- Lowland rice --- Paddy (Plant) --- Padi --- Palay --- Oryza --- Breadstuffs --- Cultivated wheats --- Spring wheat --- Triticum aestivum --- Triticum sativum --- Triticum vulgare --- Wheats, Cultivated --- Grasses --- Rice. --- Medicine, Preventive. --- Health.

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Microbes colonize nearly every biotic and abiotic niche on our planet. This also includes our human body, which is densely populated with microbes, the majority of which interact with us in a commensal, sometimes even mutualistic, relationship. Only a minority of our microbiota are pathogenic organisms with the ability to cause infection. This book covers various aspects of the interplay between commensal and pathogenic bacteria with their hosts. The chapters summarize recent findings on the geno- and phenotypic traits of opportunistic bacterial pathogens, such as Escherichia coli, staphylococci or Pseudomonas aeruginosa, as well as the impact of commensal and probiotic bacteria on intestinal physiology and health. The differential interaction of pathogenic, commensal and probiotic bacteria with their host is reviewed from both the bacterial and the host’s perspective to round out this compilation of articles on the differences and similarities of pathogenic and commensal microorganisms.

Bacteria. --- Pathogenic bacteria. --- Pathogenic microorganisms --- Medical microbiology --- Food, Fortified --- Microbial Interactions --- Biological Processes --- Dietary Supplements --- Polysaccharides, Bacterial --- Organisms --- Dietary Fiber --- Polysaccharides --- Biological Phenomena --- Foods, Specialized --- Food --- Microbiological Processes --- Microbiological Phenomena --- Phenomena and Processes --- Food and Beverages --- Carbohydrates --- Technology, Industry, Agriculture --- Chemicals and Drugs --- Symbiosis --- Probiotics --- Bacteria --- Prebiotics --- Biology --- Health & Biological Sciences --- Microbiology & Immunology --- Germs --- Microbes --- Bacteria, Pathogenic --- Disease germs --- Medicine. --- Immunology. --- Medical microbiology. --- Vaccines. --- Biomedicine. --- Medical Microbiology. --- Vaccine. --- Biologicals --- Immunobiology --- Life sciences --- Serology --- Clinical sciences --- Medical profession --- Human biology --- Medical sciences --- Pathology --- Physicians --- Bacterial diseases --- Medical bacteriology --- Prokaryotes --- Microbiology. --- Microbial biology --- Microorganisms

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This book provides a mechanistic approach to explaining the health benefits associated with food-derived nutrients. Divided into two parts, the first part discusses the influence of the major food nutrients (carbohydrates, proteins, and lipids) on the metabolic processes that are involved in human chronic diseases. For example, the potential of carbohydrates to reduce cholesterol absorption and enhance colonization of the lower intestinal tract by beneficial organisms, the ability of proteins to reduce blood pressure and oxidative stress, enhance mineral bioavailability, and down-regulate the carcinogenesis process, and the fact that lipids serve as critical substrates for the production of cellular hormones that suppress various inflammatory pathways, are all addressed. Polyphenols, potent antioxidants and anti-atherogenic compounds that scavenge free radicals and prevent lipid peroxidation, are also covered. The second part discusses in detail specific functional foods, such as fish, soybean, milk, tea, fruits and vegetable, coffee, chocolates that influence various physiological pathways involved in health promotion. Functional Foods and Nutraceuticals is an especially useful tool for undergraduate and graduate students interested in understanding the role of nutrients in health promotion and disease prevention. In addition, researchers and policy makers in the life sciences will also find the book to be an invaluable source of information for a detailed understanding of the impact of nutrients and foods on metabolic pathways. Dr. Rotimi Aluko has earned a PhD in Food Chemistry from the University of Guelph, Ontario, Canada and is currently a Professor of Human Nutritional Sciences at the University of Manitoba, Winnipeg, Canada. He has continued to maintain an active research program on functional foods with an emphasis on food protein-derived bioactive peptides.     .

Food science. --- Functional foods. --- Nutrition. --- Functional foods --- Foods, Specialized --- Nutritional Physiological Phenomena --- Food --- Food and Beverages --- Physiological Phenomena --- Phenomena and Processes --- Technology, Industry, Agriculture --- Functional Food --- Nutritive Value --- Dietary Supplements --- Health & Biological Sciences --- Human Anatomy & Physiology --- Physiology --- Biomedical Engineering --- Food. --- Foods --- Designer foods --- Medicinal food --- Medicinal foods --- Neutraceuticals --- Neutriceuticals --- Nutraceuticals --- Nutriceuticals --- Pharmafoods --- Chemistry. --- Food Science. --- Chemistry/Food Science, general. --- Biotechnology. --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Alimentation --- Health --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Physical sciences --- Science --- Health aspects --- Food—Biotechnology. --- Nutrition   .