Milling and Hydrothermal Processes to Optimize the Potential Nutritional Quality of Durum Wheat Products

摘要：

　　Numerous epidemiological studies have shown that the consumption of whole grain foods could allow an adequate intake of bioactive compounds useful in reducing several disease risk (Slavin,2000).Cereal whole grain contains various bioactive compounds beneficial to human health,including dietary fibers and antioxidant substances.Following the new trend for healthy foods,cereal whole grains have received much attention,especially in order to minimize losses of healthy constituents of grains during processing.In fact,as it has been largely discussed,most bioactive components are contained in the outer parts of the kernel that are removed during the traditional milling process.

关键词： durum wheat milling and hydrothermal processes arabinoxylans alkylresorcinols

作者: Viviana Dei Frate Alessandro Cammerata Roberto Ciccoritti Giovanna Terracciano Ester De Stefanis Andrea Massi Daniela Sgrulletta

作者单位: CRA-QCE, Research Unit for Cereal Quality, Via Cassia 176, 00191 Rome CRA-QCE, Research Unit for Cereal Quality, Via Cassia 176, 00191 Rome;Campus Bid-Medico Rome-Univers PSB-Società Produttori Sementi , Bologna.Italy

会议类型: 国际会议

会议名称: 14th ICC CEREAL AND BREAD CONGRESS AND FORUM ON FATS & OILS (第14届国际谷物科技与面包大会暨国际油料与油脂科技发展论坛)

会议地点: 北京

会议语种:英文

页码: 583-584

在线出版日期: 2012-08-06（万方平台首次上网日期，不代表论文的发表时间）