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...

Fuld beskrivelse

Saved in:

Bibliografiske detaljer
Format:	Online
Sprog:	engelsk
Udgivet:	MDPI - Multidisciplinary Digital Publishing Institute 2022
Fag:	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
Online adgang:	ONIX_20220812_9783036547817_82
Tags:	Tilføj Tag Ingen Tags, Vær først til at tagge denne postø!

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