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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Detalhes bibliográficos
Corporate Authors: Ficco, Donatella Bianca Maria, Borrelli, Grazia Maria
Formato: Livro
Idioma:Inglês
Publicado em: MDPI - Multidisciplinary Digital Publishing Institute 2023
Assuntos:
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
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
Acesso em linha:https://directory.doabooks.org/handle/20.500.12854/132367
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