Results 241 to 250 of about 147,584 (307)

Changes of Composition and Nutrition Value of Some Gluten Free (Pseudo)cereals by Addition of Carotenogenic Yeast Cell Homogenate. [PDF]

Molecules
Bendová A, Večeríková P, Sniegoňová P, Obračaj J, Holub J, Márová I.   +5 more
europepmc   +1 more source

Development of a Choline Database for Thai Food and a Population-Wide Assessment of Choline Intake in Thailand. [PDF]

Nutrients
Min TH, Vongvimetee N, Wanijjakul C, Rojroongwasinkul N, Judprasong K, Khemacheewakul J, Leksawasdi N, Rachtanapun P, Sittikho A, Taesuwan S.   +9 more
europepmc   +1 more source

Household socioeconomic status, dietary diversity, and risk of stunting among South African primary school children. [PDF]

J Health Popul Nutr
Beckmann J, Lang C, Randt RD, Gresse A, Long KZ, Müller I, Nienaber M, Nqweniso S, Pühse U, Utzinger J, Walter C, Gerber M.   +11 more
europepmc   +1 more source

The Direct and Moderating Effect of Food Insecurity on Obesity-A Cross-Sectional Study. [PDF]

Food Sci Nutr
Mete B, Sadıkoğlu HM, Dağlı Fİ, Güler ŞNK, Demirhindi H, Tanır F.   +5 more
europepmc   +1 more source

Decision support for sulphur applications to cereals. (HGCA Project Report No. 419)

, 2007
Cussans, J. W., Zhao, F-J., Stobart, R., McGrath, S. P.   +3 more
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Alkylresorcinols in Cereals and Cereal Products

Journal of Agricultural and Food Chemistry, 2003
The 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, Martin J, Shepherd, Meike, Schüpphaus, Vicky, Sinclair, Begoña, Alfaro, Afaf, Kamal-Eldin, Per, Aman   +6 more
openaire   +2 more sources

Functional Cereals and Cereal Foods

, 2022
Part II: Functional Cereal Foods Prebiotic and probiotic potential of cereals are explored in Chap. 7. In this chapter, cereal-based prebiotic, probiotic, and their health benefits will be discussed. Chapter 8 by Mishra and Panda deals with cereal-based
Teresa Scarpa, Maria Di Cairano, Nazarena Cela, Scarpa, Teresa, Tolve, Roberta, Cela, Nazarena, Lucia Sportiello, Fernanda Galgano, Galgano, Fernanda, Roberta Tolve, Di Cairano, Maria, Sportiello, Lucia   +11 more
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Cereals and Cereal Products

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
openaire   +1 more source