Nutritional Components of Wheat Based Food: Composition, Properties and Uses

• Övriga skapare: Ficco, Donatella Bianca Maria (Utgivare, redaktör, sammanställare), Borrelli, Grazia Maria (Utgivare, redaktör, sammanställare)
• Materialtyp: Elektronisk Bokavsnitt
• Språk: engelska
• Publicerad: Basel MDPI - Multidisciplinary Digital Publishing Institute 2023
• Ämnen: Technology: general issues; 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
• Länkar: DOAB: download the publication; DOAB: description of the publication

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...