Food processing technologies to develop functional foods with enriched bioactive phenolic compounds in cereals
Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the...
| Main Authors: | , , , , , , , |
|---|---|
| Format: | Journal Article |
| Language: | Inglés |
| Published: |
Frontiers Media
2021
|
| Subjects: | |
| Online Access: | https://hdl.handle.net/10568/164156 |
Similar Items: Food processing technologies to develop functional foods with enriched bioactive phenolic compounds in cereals
- Enriched nutraceuticals in gluten-free whole grain rice cookies with alternative sweeteners
- Popped rice with distinct nutraceutical properties
- Metabolomics based inferences to unravel phenolic compound diversity in cereals and its implications for human gut health
- Mathematical modeling to predict rice's phenolic and mineral content through multispectral imaging
- Cereal-based proteins: Bridging health, sustainability, and future innovations for food industries
- The nutritional profile and human health benefit of pigmented rice and the impact of post-harvest processes and product development on the nutritional components: A review