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As everyone knows, cereal and oil are still the main part of our diet and provide essential nutrients and energy every day. With the progress of food processing technology, the quality of cereal and oil food is also improved significantly. Behind this, major nutrients of grain and oil, including protein, carbohydrate, lipid, and functional components, have experienced a variety of physical, chemical, and biological reactions during food processing. Moreover, research in this field also covers the multi-scale structural changes of characteristic components, such as component interaction and formation of key domains, which is essential for the quality enhancement of cereal and oil food. Based on the increasing consumer demand for nourishing, healthy, and delicious cereal and oil food, it might be interesting to report the latest research on the application of novel technology in food processing, multi-scale structural changes of characteristic components in food processing, structure-activity mechanism of food functional components. This book aimed to provide useful reference and guidance for the processing and utilization of cereal and oil food so as to provide technical support for the healthy development of cereal a oil food processing industry worldwide.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- macadamia oil --- cultivars --- minor components --- antioxidant capacity --- triacylglycerols --- tofu --- protein --- structure --- mechanism --- sesame oil --- gelation --- oleogels --- controlled volatile release --- adzuki bean --- acrylamide --- volatile --- microwave baking --- drum roasting --- peanut --- high-oleic --- peanut oil --- volatiles --- precursors --- tree peony seed oil --- heating pretreatment --- microstructure --- volatile compounds --- bioactive compounds --- oxidative stability --- natural repose angle --- point source --- velocity characteristics --- mechanical characteristics --- distribution --- peanut protein --- hydrothermal cooking --- combined modification --- low pH --- physicochemical properties --- protein structure --- ultrasonic --- maize --- germination --- physiological and biochemical indicators --- γ–aminobutyric acid --- instant flavor peanut powder --- heat treatment --- flavor --- MR --- functional properties --- peanut meal

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• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

As everyone knows, cereal and oil are still the main part of our diet and provide essential nutrients and energy every day. With the progress of food processing technology, the quality of cereal and oil food is also improved significantly. Behind this, major nutrients of grain and oil, including protein, carbohydrate, lipid, and functional components, have experienced a variety of physical, chemical, and biological reactions during food processing. Moreover, research in this field also covers the multi-scale structural changes of characteristic components, such as component interaction and formation of key domains, which is essential for the quality enhancement of cereal and oil food. Based on the increasing consumer demand for nourishing, healthy, and delicious cereal and oil food, it might be interesting to report the latest research on the application of novel technology in food processing, multi-scale structural changes of characteristic components in food processing, structure-activity mechanism of food functional components. This book aimed to provide useful reference and guidance for the processing and utilization of cereal and oil food so as to provide technical support for the healthy development of cereal a oil food processing industry worldwide.

Research & information: general --- Biology, life sciences --- Technology, engineering, agriculture --- macadamia oil --- cultivars --- minor components --- antioxidant capacity --- triacylglycerols --- tofu --- protein --- structure --- mechanism --- sesame oil --- gelation --- oleogels --- controlled volatile release --- adzuki bean --- acrylamide --- volatile --- microwave baking --- drum roasting --- peanut --- high-oleic --- peanut oil --- volatiles --- precursors --- tree peony seed oil --- heating pretreatment --- microstructure --- volatile compounds --- bioactive compounds --- oxidative stability --- natural repose angle --- point source --- velocity characteristics --- mechanical characteristics --- distribution --- peanut protein --- hydrothermal cooking --- combined modification --- low pH --- physicochemical properties --- protein structure --- ultrasonic --- maize --- germination --- physiological and biochemical indicators --- γ–aminobutyric acid --- instant flavor peanut powder --- heat treatment --- flavor --- MR --- functional properties --- peanut meal --- macadamia oil --- cultivars --- minor components --- antioxidant capacity --- triacylglycerols --- tofu --- protein --- structure --- mechanism --- sesame oil --- gelation --- oleogels --- controlled volatile release --- adzuki bean --- acrylamide --- volatile --- microwave baking --- drum roasting --- peanut --- high-oleic --- peanut oil --- volatiles --- precursors --- tree peony seed oil --- heating pretreatment --- microstructure --- volatile compounds --- bioactive compounds --- oxidative stability --- natural repose angle --- point source --- velocity characteristics --- mechanical characteristics --- distribution --- peanut protein --- hydrothermal cooking --- combined modification --- low pH --- physicochemical properties --- protein structure --- ultrasonic --- maize --- germination --- physiological and biochemical indicators --- γ–aminobutyric acid --- instant flavor peanut powder --- heat treatment --- flavor --- MR --- functional properties --- peanut meal

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Natural products remain important repositories of promising therapeutic candidates due to their rich chemical and biological diversity. The Special Issue on "Bio-functional Natural Products in Edible Resources for Human Health and Beauty" is intended to offer biological active natural products from edible resources as candidates and/or leads for pharmaceuticals, dietary supplements, functional foods, cosmetics, and food additives, etc. The research fields of this Special Issue include natural products chemistry, phytochemistry, pharmacognosy, food chemistry, bioorganic chemistry, chemical biology, molecular biology, molecular pharmacology, and other related research fields of bioactive natural products obtained from the edible resources. This eBook contains 12 Reviews and Articles focusing on these research areas. I hope that this eBook will be of benefit to outstanding professionals in these research areas.

Medicine --- Pharmacology --- sweet potato --- anthocyanin compositions --- biosynthesis structural genes --- transcription factor --- Vaccinium vitis-idaea --- lingonberry --- sugars --- cultivated berries --- wild berries --- HPLC-ELSD --- banana inflorescences --- anti-inflammatory activity --- antiparasitic activity --- UPLC-ESI-MS --- arylpropanoid sucroses --- Lavandula stoechas essential oil --- topical anti-inflammatory effect --- anticancer activity --- melanoma cell lines --- 1,8-Cineole --- fallopian tube --- phytoestrogen --- ciliated cell --- secretory cell --- Notch --- sea buckthorn --- phenolic compounds --- triterpenic compounds --- carotenoids --- chlorophyll --- freeze-drying --- leaf powder ingredients --- leukemia --- leukemic stem cell --- FLT-3 --- chemotherapeutic drug --- curcumin --- co-treatment --- tomato seed --- lycoperoside --- steroidal saponin --- ceramide --- transepidermal water loss --- anti-inflammation --- anemia --- cognition --- elder --- hemoglobin --- iron --- Oryza sativa --- rice --- medicine food homology --- functional food herbs --- type 2 diabetes mellitus --- gut microbiota --- aging of the human body --- medicinal plants --- antioxidant --- anti-inflammatory --- anti-glycation --- anti-neurodegenerative properties --- sesame oil aroma --- 2,5-dimethylpyrazine --- 2-methoxy phenol --- water-immersion stress --- antianxiety --- elevated plus-maze test --- dual specificity phosphatase 1 --- sweet potato --- anthocyanin compositions --- biosynthesis structural genes --- transcription factor --- Vaccinium vitis-idaea --- lingonberry --- sugars --- cultivated berries --- wild berries --- HPLC-ELSD --- banana inflorescences --- anti-inflammatory activity --- antiparasitic activity --- UPLC-ESI-MS --- arylpropanoid sucroses --- Lavandula stoechas essential oil --- topical anti-inflammatory effect --- anticancer activity --- melanoma cell lines --- 1,8-Cineole --- fallopian tube --- phytoestrogen --- ciliated cell --- secretory cell --- Notch --- sea buckthorn --- phenolic compounds --- triterpenic compounds --- carotenoids --- chlorophyll --- freeze-drying --- leaf powder ingredients --- leukemia --- leukemic stem cell --- FLT-3 --- chemotherapeutic drug --- curcumin --- co-treatment --- tomato seed --- lycoperoside --- steroidal saponin --- ceramide --- transepidermal water loss --- anti-inflammation --- anemia --- cognition --- elder --- hemoglobin --- iron --- Oryza sativa --- rice --- medicine food homology --- functional food herbs --- type 2 diabetes mellitus --- gut microbiota --- aging of the human body --- medicinal plants --- antioxidant --- anti-inflammatory --- anti-glycation --- anti-neurodegenerative properties --- sesame oil aroma --- 2,5-dimethylpyrazine --- 2-methoxy phenol --- water-immersion stress --- antianxiety --- elevated plus-maze test --- dual specificity phosphatase 1