Developing hulled wheat-based cereal products with enhanced nutritional properties: emmer, einkorn and spelt

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F21%3A10174402" target="_blank" >RIV/00027006:_____/21:10174402 - isvavai.cz</a>

Result on the web

<a href="https://shop.bdspublishing.com/store/bds/detail/product/3-190-9781801461566" target="_blank" >https://shop.bdspublishing.com/store/bds/detail/product/3-190-9781801461566</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.19103/AS.2021.0087.20" target="_blank" >10.19103/AS.2021.0087.20</a>

Result language

angličtina

Original language name

Developing hulled wheat-based cereal products with enhanced nutritional properties: emmer, einkorn and spelt

Original language description

Hulled wheats have some distinct features compared to common wheat which allow for processing of healthy and nutritious food. Einkorn is of particular interest due to higher concentrations of some minerals and carotenoids. However, processing such as baking and cooking can significantly degrade phytochemicals. Hence, processing techniques must be adapted, for example, high temperatures avoided, in order to maintain phytochemical levels with their potential health benefits.Consumers are becoming more aware of the quality of food and its health benefits.There has been significant research into the quality and health benefits of hulled wheats. However, further research is needed to focus on the nutritional quality of spelt, einkorn and emmer varieties/accessions in comparison to other wheat species and other cereals. In addition, it is also necessary to do further research on the bioavailability of phytochemicals in final processed products made from hulled wheats.

Czech name

—

Czech description

—

Type

C - Chapter in a specialist book

CEP classification

—

OECD FORD branch

40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)

Project

—

Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2021

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Book/collection name

Improving the nutritional and nutraceutical properties of wheat and other cereals

ISBN

978-1-00-318068-5

Number of pages of the result

25

Pages from-to

1-25

Number of pages of the book

300

Publisher name

Burleigh Dodds Science Publishing

Place of publication

London

UT code for WoS chapter

—