Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges-Reference-Cited by-同舟云学术

Technologies for enhancement of bioactive components and potential health benefits of cereal and cereal-based foods: Research advances and application challenges

Published:2018-03-19 Issue:2 Volume:59 Page:207-227
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Saleh Ahmed S. M.¹²,Wang Peng¹³,Wang Na¹⁴,Yang Shu¹⁴,Xiao Zhigang¹³

Affiliation:

1. College of Grain Science and Technology, Shenyang Normal University, Shenyang, Liaoning, China

2. Department of Food Science and Technology, Faculty of Agriculture, Assiut University, Assiut, Egypt

3. College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, China

4. College of Food, Shenyang Agricultural University, Shenyang, Liaoning, China

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2017.1363711

Reference202 articles.

1. Analysis of phenolic acids and anthocyanins of pasta-like product enriched with date kernels (Phoenix dactylifera L.) and purple carrots (Daucus carota L. sp. sativus var. atrorubens)

2. Influence of doum (Hyphaene thebaica L.) flour addition on dough mixing properties, bread quality and antioxidant potential

3. Improvement of dietary fiber, ferulic acid and calcium contents in pan bread enriched with nejayote food additive from white maize (Zea mays)

4. Effects of grape pomace and grape seed flours on cookie quality

5. Genetic control of lutein esterification in wheat (Triticum aestivum L.) grain

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