Intensive processing reduces quality of grains: a triangulation of three assessment methods
Author:
Affiliation:
1. Forschungsinstitut KWALIS gGmbH, Dipperz, Germany
2. Forschungsring e.V, Darmstadt, Germany
3. WirkSensorik GmbH, Darmstadt, Germany
Funder
Demeter e.V
Mahle Stiftung
KWALIS Qualitätsforschung Fulda GmbH
Publisher
Informa UK Limited
Link
https://www.tandfonline.com/doi/pdf/10.1080/01448765.2023.2295868
Reference71 articles.
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2. Changes in Disulfide and Sulfhydryl Contents and Electrophoretic Patterns of Extruded Wheat Flour Proteins
3. Arbeitskreis für Ernährungsforschung. 2004. Frühstückscerealien. neue und bekannte Getreideprodukte – Herstellung Qualitätsveränderungen Bio-Angebot. [accessed 2022 Nov 24]. https://orgprints.org/id/eprint/4794/
4. Vitamin retention in extruded food products
5. Changes in the vitamin content of cereals during hydrothermal processes (flaking, puffing, extrusion)
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