Enzymatic polishing of cereal grains for improved nutrient retainment

Consumer acceptance of food products is largely driven by the dietary and functional quality of their ingredients. Though whole cereal grains are well known for bioactive components, scientists are facing dire need for better technologies to prevent the nutritional losses incurred through the conven...

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Bibliografiske detaljer
Udgivet i:J Food Sci Technol
Main Authors: Singh, Anshu, Karmakar, Sandipan, Jacob, B. Samuel, Bhattacharya, Patrali, Kumar, S. P. Jeevan, Banerjee, Rintu
Format: Artigo
Sprog:Inglês
Udgivet: Springer India 2014
Fag:
Review
Online adgang:https://ncbi.nlm.nih.gov/pmc/articles/PMC4444883/
https://ncbi.nlm.nih.gov/pubmed/26028698
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-014-1405-8
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