Extrusion Cooking using Fruits Peels, Whole Cereals and Grains
نویسندگان
چکیده
منابع مشابه
The Profile and Bioaccessibility of Phenolic Compounds in Cereals Influenced by Improved Extrusion Cooking Treatment
The aim of this study was to investigate the effect of Improved Extrusion Cooking Treatment (IECT) on the phenolics and its bioaccessibility in cereals, represented by brown rice, wheat, and oat. Data showed that total phenolic content and total antioxidant activity in free form were significantly decreased, while the bound form was increased after IECT. After IECT, the total free phenolic acid...
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Background The role of whole grains, refined cereals, and legumes in preventing or initiating colorectal cancer (CRC) is still uncertain. The aim of this study is to examine the possible association between the consumption of whole grains, refined cereals, and legumes and the risk of developing CRC among Jordanian population. Methods A validated food frequency questionnaire was used to collect ...
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The economic and scientific importance of the cereals has motivated a rich history of research into their genetics, development, and evolution. The nearly completed sequence of the rice genome is emblematic of a transition to high-throughput genomics and computational biology that has also pervaded study of many other cereals. The relatively close (ca. <50 million years old) relationships among...
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Cereal grains are generally subjected to thermal treatment before consumption. However, few data are available on total phenolic content (TPC), degree of starch gelatinization, phenolic acids, and antioxidant capacity of extruded whole grains based on trolox equivalent antioxidant capacity (TEAC), DPPH radical scavenging activity, and ferric reducing antioxidant potential (FRAP). Four whole gra...
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Epidemiological studies find that whole-grain intake is protective against cancer, CVD, diabetes, and obesity. Despite recommendations to consume three servings of whole grains daily, usual intake in Western countries is only about one serving/d. Whole grains are rich in nutrients and phytochemicals with known health benefits. Whole grains have high concentrations of dietary fibre, resistant st...
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ژورنال
عنوان ژورنال: Global Journal of Nutrition & Food Science
سال: 2019
ISSN: 2644-2981
DOI: 10.33552/gjnfs.2019.01.000524