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...
Gespeichert in:
| Format: | Online |
|---|---|
| Sprache: | Englisch |
| Veröffentlicht: |
MDPI - Multidisciplinary Digital Publishing Institute
2024
|
| Schlagworte: | |
| Online-Zugang: | ONIX_20240108_9783036595085_26 |
| Tags: |
Keine Tags, Fügen Sie das erste Tag hinzu!
|
| Zusammenfassung: | 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 produce superior staple foods. The study of other species allowed to identify functional ingredients, in wholemeals or in their by-products, useful in the enrichment of formulations for various cereal-based products. Further, in the optic of circular economy, it is of great interest the extraction of bioactive components from food processing waste belonging to the other crops to functionalize final products. |
|---|