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Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components

Cereal foods comprise a large variety of products that make up the main part of the diet of the world population. Despite decades of research to improve cereals and cereal food quality, worldwide research coordination is now required due to market needs, processing, and climate change. Cereals and c...

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Gardado en:
Formato: Online
Idioma:inglés
Publicado: MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:
coix seed
Monascus purpureus
antioxidant
fermentation
HEp2
buckwheat
dehulling
germination
LC-MS
free phenolic
bound phenolic
antioxidant activity
sorghum
phenolic compounds
cell growth inhibition
cell cycle analysis
apoptosis
HepG2
Caco-2
wheat
nutrients
celiac disease
wheat allergy
non-celiac wheat/gluten sensitivity
durum wheat
milling fractions
air-classification plant
micronization plant
sorghum phenolics
anti-inflammatory
anti-proliferative
anti-diabetic
anti-atherogenic
Triticum aestivum L.
Triticum durum Desf.
gluten
breadmaking
durum grains
genetic variability
heritability
climate constraints
yield performance
air-classified fractions
alveographic properties
antioxidants
starch
ATI
glutenins
gluten strength
grain protein content
haplotypes
SNPs
milling methods
dietary fiber
phenolic acid
steamed bread
leavened pancake
multiple linear regression (MLR)
artificial neural network (ANN)
milled rice
enzymes
air classification
inorganic contaminants
organic contaminants
arsenic
mycotoxins
maize inbred lines
nutritional value
protein quality
n/a
thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general
thema EDItEUR::P Mathematics and Science::PS Biology, life sciences
Acceso en liña:ONIX_20220812_9783036547817_82
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