Bioactive compounds, nutritional benefits and food applications of colored wheat: a comprehensive review-Reference-Cited by-同舟云学术

Bioactive compounds, nutritional benefits and food applications of colored wheat: a comprehensive review

Published:2020-07-20 Issue:19 Volume:61 Page:3197-3210
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:

Saini Praveen¹,Kumar Nitin¹^ORCID,Kumar Sunil²,Mwaurah Peter Waboi¹,Panghal Anil²,Attkan Arun Kumar²,Singh Vijay Kumar¹,Garg Mukesh Kumar¹,Singh Vijay³

Affiliation:

1. Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India

2. AICRP-Post Harvest Engineering and Technology, Department of Processing and Food Engineering, College of Agricultural Engineering and Technology, CCS Haryana Agricultural University, Hisar, Haryana, India

3. Department of Agricultural and Biological Engineering, University of Illinois at Urbana-Champaign, Urbana, Illinois, USA

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2020.1793727

Reference89 articles.

1. Accelerated, Microwave-Assisted, and Conventional Solvent Extraction Methods Affect Anthocyanin Composition from Colored Grains

2. Effect of baking on free and bound phenolic acids in wholegrain bakery products

3. Anthocyanin Composition in Black, Blue, Pink, Purple, and Red Cereal Grains

4. A Rapid Method for Quantifying Total Anthocyanins in Blue Aleurone and Purple Pericarp Wheats

5. Composition and Stability of Anthocyanins in Blue-Grained Wheat

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