Results 281 to 290 of about 611,232 (343)
Barley-Based Cereals Enhance Metabolic Health and Satiety in Overweight Korean Adults: A Randomized Trial. [PDF]
NutrientsKang I +6 more
europepmc +1 more source
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2004
Cereal products are amongst the most important staple foods of mankind. Nutrients provided by bread consumption in industrial countries meet close to 50% of the daily requirement of carbohydrates, one third of the proteins and 50–60% of vitamin B. Moreover, cereal products are also a source of minerals and trace elements.
H.-D. Belitz, W. Grosch, P. Schieberle
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Cereal products are amongst the most important staple foods of mankind. Nutrients provided by bread consumption in industrial countries meet close to 50% of the daily requirement of carbohydrates, one third of the proteins and 50–60% of vitamin B. Moreover, cereal products are also a source of minerals and trace elements.
H.-D. Belitz, W. Grosch, P. Schieberle
openaire +1 more source
Alkylresorcinols in Cereals and Cereal Products
Journal of Agricultural and Food Chemistry, 2003The alkylresorcinol (AR) content of 8 commonly consumed cereals, 125 Triticum cultivars, milling fractions of wheat and rye, bread, and other cereal products was analyzed. ARs were found in wheat (489-1429 microgram/g), rye (720-761 microgram/g), triticale (439-647 microgram/g), and barley (42-51 microgram/g), but not in rice, oats, maize, sorghum, or ...
Alastair B, Ross +6 more
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Critical reviews in food science and nutrition, 2020
Cereals account for a large proportion of the human diet and are an important source of protein. The preparation of cereal protein peptides is a good way to utilize these proteins.
Xuxiao Gong +10 more
semanticscholar +1 more source
Cereals account for a large proportion of the human diet and are an important source of protein. The preparation of cereal protein peptides is a good way to utilize these proteins.
Xuxiao Gong +10 more
semanticscholar +1 more source
Critical reviews in food science and nutrition, 2020
Increased consumer awareness of health and wellness has promoted a high demand for foods and beverages with functional and therapeutic properties. Cereals, apart from being important staple crops and primary sources of energy and nutrition, are replete ...
Yun Xiong +4 more
semanticscholar +1 more source
Increased consumer awareness of health and wellness has promoted a high demand for foods and beverages with functional and therapeutic properties. Cereals, apart from being important staple crops and primary sources of energy and nutrition, are replete ...
Yun Xiong +4 more
semanticscholar +1 more source
The applications of microfluidization in cereals and cereal-based products: An overview
Critical reviews in food science and nutrition, 2020Although, the consumption of food consisting of fiber presents some important nutritional, functional and health benefits, manufacturers and researchers have reported that the use of high amount of fiber worsens the product quality.
I. D. Mert
semanticscholar +1 more source
1993
A 12% aqueous solution of acetic acid, at the rate of 0.51 per 100 kg of flour, may be used as a preventive against the development of ROPE (see) in bread. The purpose of adding the acid is to reduce the pH of the crumb to below 5.4.
openaire +1 more source
A 12% aqueous solution of acetic acid, at the rate of 0.51 per 100 kg of flour, may be used as a preventive against the development of ROPE (see) in bread. The purpose of adding the acid is to reduce the pH of the crumb to below 5.4.
openaire +1 more source