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...
সংরক্ষণ করুন:
অন্যান্য লেখক: | , |
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বিন্যাস: | বৈদ্যুতিক গ্রন্থের অধ্যায় |
ভাষা: | ইংরেজি |
প্রকাশিত: |
Basel
MDPI - Multidisciplinary Digital Publishing Institute
2023
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বিষয়গুলি: | |
অনলাইন ব্যবহার করুন: | DOAB: download the publication DOAB: description of the publication |
ট্যাগগুলো: |
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সংক্ষিপ্ত: | 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. |
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দৈহিক বর্ননা: | 1 electronic resource (192 p.) |
আইসবিএন: | books978-3-0365-9509-2 9783036595085 9783036595092 |
প্রবেশাধিকার: | Open Access |