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...
Salvato in:
| Natura: | Online |
|---|---|
| Lingua: | inglese |
| Pubblicazione: |
MDPI - Multidisciplinary Digital Publishing Institute
2024
|
| Soggetti: | |
| Accesso online: | ONIX_20240108_9783036595085_26 |
| Tags: |
Nessun Tag, puoi essere il primo ad aggiungerne!!
|
| _version_ | 1869514998181527552 |
|---|---|
| collection | Directory of Open Access Books |
| description | 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. |
| format | Online |
| id | doab-20.500.12854ir-132367 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-1323672024-04-11T15:11:10Z Nutritional Components of Wheat Based Food: Composition, Properties and Uses Ficco, Donatella Bianca Maria Borrelli, Grazia Maria 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 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. 2024-01-08T14:40:09Z 2024-01-08T14:40:09Z 2023 book ONIX_20240108_9783036595085_26 9783036595085 9783036595092 https://directory.doabooks.org/handle/20.500.12854/132367 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/8371 https://mdpi.com/books/pdfview/book/8371 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-9509-2 10.3390/books978-3-0365-9509-2 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036595085 9783036595092 192 Basel open access |
| spellingShingle | 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 Nutritional Components of Wheat Based Food: Composition, Properties and Uses |
| title | Nutritional Components of Wheat Based Food: Composition, Properties and Uses |
| title_full | Nutritional Components of Wheat Based Food: Composition, Properties and Uses |
| title_fullStr | Nutritional Components of Wheat Based Food: Composition, Properties and Uses |
| title_full_unstemmed | Nutritional Components of Wheat Based Food: Composition, Properties and Uses |
| title_short | Nutritional Components of Wheat Based Food: Composition, Properties and Uses |
| title_sort | nutritional components of wheat based food composition properties and uses |
| topic | 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 |
| topic_facet | 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 |
| url | ONIX_20240108_9783036595085_26 |