Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the...

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Detalles Bibliográficos
Autores principales: Kasote, Deepak, Tiozon, Rhowell N., Sartagoda, Kristel June D., Itagi, Hameeda, Roy, Priyabrata, Kohli, Ajay, Regina, Ahmed, Sreenivasulu, Nese
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2021
Materias:
Plant Science
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8670417/
https://www.ncbi.nlm.nih.gov/pubmed/34917106
http://dx.doi.org/10.3389/fpls.2021.771276

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8670417/
https://www.ncbi.nlm.nih.gov/pubmed/34917106
http://dx.doi.org/10.3389/fpls.2021.771276

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