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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| Other Authors: | , |
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| Format: | Electronic Book Chapter |
| Language: | English |
| Published: |
Basel
MDPI - Multidisciplinary Digital Publishing Institute
2023
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| Subjects: | |
| Online Access: | DOAB: download the publication DOAB: description of the publication |
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| 700 | 1 | |a Ficco, Donatella Bianca Maria |4 oth | |
| 700 | 1 | |a Borrelli, Grazia Maria |4 oth | |
| 245 | 1 | 0 | |a Nutritional Components of Wheat Based Food: Composition, Properties and Uses |
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| 520 | |a 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. | ||
| 540 | |a Creative Commons |f https://creativecommons.org/licenses/by/4.0/ |2 cc |4 https://creativecommons.org/licenses/by/4.0/ | ||
| 546 | |a English | ||
| 650 | 7 | |a Technology: general issues |2 bicssc | |
| 650 | 7 | |a Biotechnology |2 bicssc | |
| 653 | |a durum wheat | ||
| 653 | |a diversity | ||
| 653 | |a pigmented cereals | ||
| 653 | |a phytochemicals | ||
| 653 | |a anthocyanins | ||
| 653 | |a antioxidant activity | ||
| 653 | |a protein | ||
| 653 | |a gluten | ||
| 653 | |a wheat aleurone | ||
| 653 | |a dietary fibre | ||
| 653 | |a extraction process | ||
| 653 | |a antioxidant | ||
| 653 | |a bread | ||
| 653 | |a arabinoxylans | ||
| 653 | |a bakery | ||
| 653 | |a biologically active substances | ||
| 653 | |a DPPH assay | ||
| 653 | |a nutritional value | ||
| 653 | |a sensory properties | ||
| 653 | |a pasta fortification | ||
| 653 | |a hemp flour | ||
| 653 | |a durum wheat cultivar | ||
| 653 | |a amino acids | ||
| 653 | |a fatty acids | ||
| 653 | |a mineral fortification | ||
| 653 | |a brewers' spent grain | ||
| 653 | |a bread-making | ||
| 653 | |a circular economy | ||
| 653 | |a common wheat | ||
| 653 | |a emmer | ||
| 653 | |a phenolics | ||
| 653 | |a proteins | ||
| 653 | |a sustainable food production | ||
| 653 | |a bread wheat | ||
| 653 | |a spelt | ||
| 653 | |a fibre | ||
| 653 | |a metabolites | ||
| 653 | |a minerals | ||
| 653 | |a fertilisation | ||
| 653 | |a health benefits | ||
| 653 | |a colour | ||
| 653 | |a farinograph | ||
| 653 | |a rheofermentograph | ||
| 653 | |a viscoelastic behaviour | ||
| 653 | |a bread shelf life | ||
| 653 | |a crumb porosity | ||
| 653 | |a cereals | ||
| 653 | |a wholemeal | ||
| 653 | |a biscuits | ||
| 653 | |a phenolic acid compositions | ||
| 653 | |a carotenoids | ||
| 653 | |a consumer acceptance | ||
| 653 | |a wheat quality | ||
| 653 | |a genetic resources | ||
| 653 | |a ancient wheat | ||
| 653 | |a avocado wastes/by-products | ||
| 653 | |a functional bread | ||
| 653 | |a lactic acid bacteria | ||
| 653 | |a sourdough | ||
| 653 | |a peels | ||
| 653 | |a pulp | ||
| 653 | |a seeds | ||
| 653 | |a polyphenols | ||
| 653 | |a antioxidant properties | ||
| 653 | |a n/a | ||
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| 856 | 4 | 0 | |a www.oapen.org |u https://directory.doabooks.org/handle/20.500.12854/132367 |7 0 |z DOAB: description of the publication |