Cargando…

Multiple Approaches to Improve the Quality of Cereal-Based Foods

Detalles Bibliográficos
Autores principales:	Laddomada, Barbara, Wang, Weiqun
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2022
Materias:	Editorial
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9265708/ https://www.ncbi.nlm.nih.gov/pubmed/35804665 http://dx.doi.org/10.3390/foods11131849

Ejemplares similares

Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages
por: Pasqualone, Antonella, et al.
Publicado: (2021)

Special Issue: Rheology and Quality Research of Cereal-Based Food
por: Raymundo, Anabela, et al.
Publicado: (2020)

New Technologies in Cereal Processing and Their Impact on the Physical Properties of Cereal Foods
por: Li, Min, et al.
Publicado: (2023)

Molecular Research for Cereal Grain Quality
por: Bao, Jinsong, et al.
Publicado: (2023)

Genetic Improvement of Cereals and Grain Legumes
por: Nawaz, Muhammad Amjad, et al.
Publicado: (2020)

The Contribution of Minor Cereals to Sustainable Diets and Agro-Food Biodiversity
por: Gazza, Laura, et al.
Publicado: (2023)

Interdisciplinary Approach to Improve Agri-Food Safety and Quality
por: Serio, Francesca
Publicado: (2022)

Advanced LC–MS-based methods to study the co-occurrence and metabolization of multiple mycotoxins in cereals and cereal-based food
por: Malachová, Alexandra, et al.
Publicado: (2017)

Sampling of cereals and cereal-based foods for the determination of ochratoxin A: an overview
por: Tittlemier, S.A., et al.
Publicado: (2011)

Closing the cereals gap with trade and food aid
por: Huddleston, Bárbara
Publicado: (1984)

Photons to food: genetic improvement of cereal crop photosynthesis
por: Furbank, Robert T, et al.
Publicado: (2020)

Advances in Cereal Crops Breeding
por: Loskutov, Igor G.
Publicado: (2021)

Wheat Bran Phenolic Acids: Bioavailability and Stability in Whole Wheat-Based Foods
por: Laddomada, Barbara, et al.
Publicado: (2015)

Biomarkers of cereal food intake
por: Landberg, Rikard, et al.
Publicado: (2019)

In vivo protein quality of selected cereal-based staple foods enriched with soybean proteins
por: Acevedo-Pacheco, Laura, et al.
Publicado: (2016)

Editorial: Regulatory Mechanisms for Improving Cereal Seed Quality
por: Rossi, Vincenzo, et al.
Publicado: (2022)

Development of cereal and legume based food products for the elderly
por: Satusap, Pruet, et al.
Publicado: (2014)

Use of Microbes for Improving Food Safety and Quality
por: Zdolec, Nevijo, et al.
Publicado: (2018)

Health Tract, No. 299: Cereal Food
Publicado: (1867)

Rapid detection of pesticide in milk, cereal and cereal based food and fruit juices using paper strip-based sensor
por: Dasriya, Vaishali, et al.
Publicado: (2021)

Toward Exploring and Utilizing the Nutritional and Functional Properties of Cereal Crops
por: Wang, Yaqiong, et al.
Publicado: (2023)

Mineral Composition of Cereal and Cereal-Free Dry Dog Foods versus Nutritional Guidelines
por: Kazimierska, Katarzyna, et al.
Publicado: (2020)

Application of Innovative Technologies for Improved Food Quality and Safety
por: Kourkoutas, Yiannis, et al.
Publicado: (2016)

Impacts of Cereal Ergot in Food Animal Production
por: Coufal-Majewski, Stephanie, et al.
Publicado: (2016)

Legume-Cereal Intercropping Improves Forage Yield, Quality and Degradability
por: Zhang, Jie, et al.
Publicado: (2015)

Occurrence and Co-Occurrence of Mycotoxins in Cereal-Based Feed and Food
por: Palumbo, Roberta, et al.
Publicado: (2020)

Extrusion Simulation for the Design of Cereal and Legume Foods
por: Kristiawan, Magdalena, et al.
Publicado: (2022)

Lignan Content in Cereals, Buckwheat and Derived Foods
por: Durazzo, Alessandra, et al.
Publicado: (2013)

Special Issue: Novel Approaches for the Analytical Evaluation of Food Quality and Authenticity
por: Gallo, Vito, et al.
Publicado: (2023)

Development of cereal‐based functional food using cereal‐mix substrate fermented with probiotic strain – Pichia kudriavzevii OG32
por: Ogunremi, Omotade R., et al.
Publicado: (2015)

Risk assessment and exposure to levels of naturally occurring aflatoxins in some packaged cereals and cereal based foods consumed in Accra, Ghana
por: Korley Kortei, Nii, et al.
Publicado: (2018)

The Investigation of Mycotoxins and Enterobacteriaceae of Cereal-Based Baby Foods Marketed in Turkey
por: Er Demirhan, Buket, et al.
Publicado: (2021)

Using Biotechnology-Led Approaches to Uplift Cereal and Food Legume Yields in Dryland Environments
por: Dwivedi, Sangam L., et al.
Publicado: (2018)

Processing and Nutritional Quality of Breakfast Cereals Sold in Italy: Results from the Food Labelling of Italian Products (FLIP) Study
por: Angelino, Donato, et al.
Publicado: (2023)

Improving the Quality of Hypertension Management: Multifaceted Approach
por: Jung, Mi-Hyang, et al.
Publicado: (2019)

Editorial: Nutrition and chemistry of cereal macromolecules in cereal-based products
por: Liu, Hua-Min, et al.
Publicado: (2022)

Diverse mycotoxin threats to safe food and feed cereals
por: Latham, Rosie L., et al.
Publicado: (2023)

Thinking Outside of the Cereal Box: Breeding Underutilized (Pseudo)Cereals for Improved Human Nutrition
por: Bekkering, Cody S., et al.
Publicado: (2019)

Occurrence and Exposure Assessment of Aflatoxins and Deoxynivalenol in Cereal-Based Baby Foods for Infants
por: Herrera, Marta, et al.
Publicado: (2019)

Formulation and Processing Strategies to Reduce Acrylamide in Thermally Processed Cereal-Based Foods
por: Boyaci Gunduz, Cennet Pelin
Publicado: (2023)

Cannot write session to /tmp/vufind_sessions/sess_vjpid3i185gesr5icb71mro6hh