Functional Cereal Foods for Health Benefits: Genetic and/or Processing Strategies to Enhance the Quali-Quantitative Composition of Bioactive Components

• Andere auteurs: Laddomada, Barbara (Redacteur), Wang, Weiqun (Redacteur)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
• Onderwerpen: Research & information: general; Biology, life sciences; coix seed; Monascus purpureus; antioxidant; fermentation; HEp2; buckwheat; dehulling; germination; LC-MS; free phenolic; bound phenolic; antioxidant activity; sorghum; phenolic compounds; cell growth inhibition; cell cycle analysis; apoptosis; HepG2; Caco-2; wheat; nutrients; celiac disease; wheat allergy; non-celiac wheat/gluten sensitivity; durum wheat; milling fractions; air-classification plant; micronization plant; sorghum phenolics; anti-inflammatory; anti-proliferative; anti-diabetic; anti-atherogenic; Triticum aestivum L.; Triticum durum Desf.; gluten; breadmaking; durum grains; genetic variability; heritability; climate constraints; yield performance; air-classified fractions; alveographic properties; antioxidants; starch; ATI; glutenins; gluten strength; grain protein content; haplotypes; SNPs; milling methods; dietary fiber; phenolic acid; steamed bread; leavened pancake; multiple linear regression (MLR); artificial neural network (ANN); milled rice; enzymes; air classification; inorganic contaminants; organic contaminants; arsenic; mycotoxins; maize inbred lines; nutritional value; protein quality; n/a
• Online toegang: DOAB: download the publication; DOAB: description of the publication

Cereal foods comprise a large variety of products that make up the main part of the diet of the world population. Despite decades of research to improve cereals and cereal food quality, worldwide research coordination is now required due to market needs, processing, and climate change. Cereals and c...