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

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Ngôn ngữ: eng

ISBN-13: 978-3036595085

ISBN-13: 978-3036595092

ISBN: books9783036595092

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Thông tin xuất bản: Basel MDPI - Multidisciplinary Digital Publishing Institute, 2023

Mô tả vật lý: 1 online resource (192 p.)

Bộ sưu tập: Tài liệu truy cập mở

ID: 461526

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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