Nutritional Components of Wheat Based Food: Composition, Properties and Uses

This reprint concerns topics on chemical, functional, and technological features of wheats to obtain wheat-based foods improved in phytochemicals. Genetic materials, from landraces to ancient and modern wheat varieties, characterized for their content of bioactive compounds, were exploited to produc...

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Μορφή:	Online
Γλώσσα:	Αγγλικά
Έκδοση:	MDPI - Multidisciplinary Digital Publishing Institute 2024
Θέματα:	durum wheat diversity pigmented cereals phytochemicals anthocyanins antioxidant activity protein gluten wheat aleurone dietary fibre extraction process antioxidant bread arabinoxylans bakery biologically active substances DPPH assay nutritional value sensory properties pasta fortification hemp flour durum wheat cultivar amino acids fatty acids mineral fortification brewers’ spent grain bread-making circular economy common wheat emmer phenolics proteins sustainable food production bread wheat spelt fibre metabolites minerals fertilisation health benefits colour farinograph rheofermentograph viscoelastic behaviour bread shelf life crumb porosity cereals wholemeal biscuits phenolic acid compositions carotenoids consumer acceptance wheat quality genetic resources ancient wheat avocado wastes/by-products functional bread lactic acid bacteria sourdough peels pulp seeds polyphenols antioxidant properties n/a thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TC Biochemical engineering::TCB Biotechnology
Διαθέσιμο Online:	ONIX_20240108_9783036595085_26
Ετικέτες:	Προσθήκη ετικέτας Δεν υπάρχουν, Καταχωρήστε ετικέτα πρώτοι!

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ONIX_20240108_9783036595085_26

Nutritional Components of Wheat Based Food: Composition, Properties and Uses

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