Skip to main content
Elsevier

High Amylose Cereals

Impact of Starch Structure and Processing on Nutrition

  • 1st Edition - January 1, 2027
  • Latest edition
  • Editors: Nese Sreenivasulu, Rhowell Jr. N. Tiozon, Sean Finnie
  • Language: English

High Amylose Cereals: Impact of Starch Structure and Processing on Nutrition provides a complete focused reference on resistant starch, its source and its efficient and effect… Read more

Description

High Amylose Cereals: Impact of Starch Structure and Processing on Nutrition provides a complete focused reference on resistant starch, its source and its efficient and effective use as part of a healthy diet. Moving the reader from the plant to the product, it guides the reader to greater understanding of the potential for these grains. High amylose starch provides a meaningful amount of dietary fiber through the delivery of starch resistant to digestion. This characteristic provides a mechanism to increase the global consumption of fiber. As high amylose grains are being developed and commercialized, a reference is needed describing the general background, nutritional benefits, underlying trait development, and product development. The scope of this book includes topics ranging from the genetics required for the plant to develop high amylose starch to the nuances of creating finished food products with high amylose grain ingredients, including post-harvest processing technologies, and potential for delivering health benefits to consumers. Edited and contributed by leading experts, the book will be valuable for those seeking to understand the role high amylose cereals can play in the global food supply.

Key features

  • Presents key discoveries in understanding the genetics of high amylose grains
  • Provides case studies that demonstrate starch properties and their impact on processing
  • Includes key product development and troubleshooting guidelines for and examples of producing high amylose grains and using those grains in finished applications
  • Provides case studies that demonstrate how high amylose grains were developed as well as of their potential for health related benefits

Readership

Academic and industrial researchers, breeders, geneticists, product developers, and nutritional scientists

Table of contents

Part I: Cereal Starches and Their Health Benefits

1. Perspectives on High Amylose Cereal Grains

2. Nutritional Benefits of High Amylose Grains

3. Starch Digestibility and Glycemic Impact of High Amylose Cereals

4. Granular Structure and Granular Distribution of High Amylose

5. Starch Structure Composition and properties of High Amylose

6. Starch Characteristics and in vitro digestion models

7. Food labeling with ingredients made with resistant starch

Part II: Novel Genetic Methods to Improve Starch Nutritional Quality

8. Understanding Genetic Control of Starch Digestability

9. Genetics of High Amylose Starch

10. Genome Editing and Genetic Engineering the Metabolic Pathways of Elevating High Amylose

11. Breeding High Amylose Wheat

12. Properties of High Amylose Sorghum, Rye, and Millets

13. High Amylose Maize

14. High Amylose Rice

15. High Amylose Barley

16. High Amylose Breeding: Challenges and Opportunities

Part III: Development of Cereal food product High in Resistant Starch

17. Physical and Enzymatic Treatments to Elevate Resistant Starch in Cereals

18. Phosphorylation, Acetylation, and Oxidation Treatments to Increase Resistant Starch in Cereals

19. Emerging Novel Food Processing Technologies to Increase Resistant Starch in Cereal Products Produced in the Food Industry

20. Resistant Starch Functional Foods: Means to Optimize the Daily Requirements of Resistant Starch and Fiber

21. High Resistant Starch Product Development

Product details

  • Edition: 1
  • Latest edition
  • Published: January 1, 2027
  • Language: English

About the editors

NS

Nese Sreenivasulu

Nese Sreenivasulu has 15 years of research experience in plant functional genomics. Since 2013, he has been Head of the Grain Quality and Nutrition Center at the International Rice Research Institute (IRRI). During his tenure, he has provided scientific leadership for IRRI’s research on rice grain quality and nutrition (higher milling recovery, sensory, cooking, and nutritional qualities). Previously, he led the research group Abiotic Stress Genomics of IZN at the Leibniz Institute of Plant Genetics and Crop Plant Research (IPK), addressing the molecular mechanisms of stability of seed yield under drought. He currently holds Adjunct Professor positions at the University of Philippines, Los Banos and at De La Salle University, and he previously held an Adjunct Professor position at the School of Plant Biology at the University of Western Australia.
Affiliations and expertise
Head of the Grain Quality and Nutrition Center, International Rice Research Institute, Phillipines

RT

Rhowell Jr. N. Tiozon

Dr. Rhowell Jr. Tiozon is affiliated with the Max Planck Institute of Molecular Plant Physiology and the International Rice Research Institute. Current research includes rice, nutrition, Biochemistry, and Molecular Plant Physiology.
Affiliations and expertise
International Rice Research Institute, Phillipines

SF

Sean Finnie

The opportunity to improve health through agriculture is at the center of Sean Finnie’s professional mission. Sean is Director of the USDA-ARS Western Wheat Quality Laboratory, for which the mission is threefold: (1) to conduct cooperative investigations with breeders, geneticists, and pathologists in the seven western states to evaluate the milling and baking quality characteristics of wheat selections produced each year; (2) to conduct basic research into the biochemical and genetic basis of wheat quality in order to better understand the fundamental nature of end-use functionality; and (3) to develop new and better means to assess the quality of potential wheat culitivars through identification or critical quality paramaters. Before working for the USDA-ARS, Sean worked at Bay State Milling, where he led cultivar development activities, including the commercialization of high fiber wheat, the development of high protein and sustainable oats, and the improvement of organic wheat. Before working at Bay State Milling, he was a Principal Scientist in Cargill’s Global Food Technology group, first in the Bakery Technology Group and then in the Snacks and Cereal Applications Group.

Sean holds a PhD in Grain Science from Kansas State University and Bachelor and Master of Science degrees in Food Science from the University of Idaho. Sean was a postdoctoral fellow at KU Leuven, working in the Laboratory of Food Chemistry and Biochemistry. Additionally, Sean received a Professional Certificate of Plant Breeding and Genetics from the University of Nebraska-Lincoln.

Sean has volunteered extensively in the Cereals & Grains Association, where he was the Program Chair for the 2019 annual meeting, Chair of the Milling and Baking Division, member of the Scientific Advisory Panel, Professional Development Panel, and Associate Editor for Cereal Chemistry. Sean is also active in the National Association of Plant Breeders and the Crop Science Society of America.

Specialty: Plant-Based Research and Technology Education: BS, Food Science, University of Idaho; MS, Food Science and Technology, University of Idaho; PhD, Grain Science and Industry, Kansas State University
Affiliations and expertise
Director of USDA-ARS Western Wheat Quality Laboratory, USA