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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

C - Kapitola v odborné knize

CEP obor

—

OECD FORD obor

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

Projekt

—

Návaznosti

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Rok uplatnění

2021

Kód důvěrnosti údajů

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

Název knihy nebo sborníku

Improving the nutritional and nutraceutical properties of wheat and other cereals

ISBN

978-1-00-318068-5

Počet stran výsledku

25

Strana od-do

1-25

Počet stran knihy

300

Název nakladatele

Burleigh Dodds Science Publishing

Místo vydání

London

Kód UT WoS kapitoly

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