Chapter 4 - Cereal protein—potential health benefits as functional foods (Plant-Based Proteins Sources, Extraction, Applications, Value-chain and Sustainability)
Yazarlar (3)
Doç. Dr. Oya Irmak CEBECİ
Yalova Üniversitesi, Türkiye
Bursa Teknik Üniversitesi, Türkiye
Bursa Teknik Üniversitesi, Türkiye
| Kitap Adı | Plant-Based Proteins Sources, Extraction, Applications, Value-chain and Sustainability |
| Bölüm(ler) | Chapter 4 - Cereal protein—potential health benefits as functional foods |
| Bölüm Sayfaları | 97-126 |
| Kitap Türü | Kitap Bölümü |
| Kitap Alt Türü | Alanında uluslararası yayınlanan kitap bölümü |
| Kitap Niteliği | Scopus indeksinde taranan bilimsel kitap |
| Kitap Dili | İngilizce |
| Basım Tarihi | 01-2025 |
| DOI Numarası | 10.1016/B978-0-443-13370-1.00004-1 |
| ISBN | ISBN-13 978-0443133701 |
| Basıldığı Ülke | |
| Basıldığı Şehir | |
| Kitap Linki | https://www.sciencedirect.com/science/article/abs/pii/B9780443133701000041 |
| Özet |
| Cereal proteins are the most balanced plant-based protein source with essential amino acids and are available at low prices. Despite, in some cases, the cereal protein itself being an allergen, there is profound scientific evidence indicating the health benefits of whole grains, wheat, barley, oats, rice, millet, rye, sorghum, and corn. In recent studies, it has been proven that proteins and bioactive peptides extracted from cereals have biological properties such as anticancer, antioxidant, anti-inflammatory, anti-diabetic, and lipid metabolism. This chapter aims to provide an overview of current knowledge on cereal proteins and peptides as functional foods and their potential health benefits. |
| Anahtar Kelimeler |
| bioactivity | biological substances | biomolecules | Cereal | cereal peptide | cereal protein | functional | health benefits | peptides | protein |
BM Sürdürülebilir Kalkınma Amaçları
| Atıf Sayıları |