Potential of Speciality and Underutilised Grain Species and Pseudocereals for Food Production

摘要：

　　In all regions world-wide,cereals and cereal based foods are important staple foods and they are an important contribution to human nutrition and health.Cereals can and do contribute a significant amount of healthy food ingredients in the diet.Biological active constituents of cereals that promote beneficial physiological effects are especially dietary fibre,certain vitamins like folic acid and secondary plant metabolites like polyphenols.In recent years the variety of used cereal species has become smaller and smaller.Worldwide,more than 86% of the total cereal production is maize (31.3%),wheat (27.7%) and rice (27%).

关键词： underutilised and specialty cereals pseudocereals processing

作者: Regine Schoenlechner Sandor T(o)m(o)sk(o)zi

作者单位: Institute of Food Technology, Department of Food Sciences and Technology, University of Natural Reso Department of Applied Biochemistry and Food Science, Budapest University of Technology and Economics

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: 355-356

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）