Spelt (Triticum aestivum ssp. spelta) as a Source of Breadmaking Flours and Bran Naturally Enriched in Oleic Acid and Minerals but Not Phytic Acid-Reference-Cited by-同舟云学术

Spelt (Triticum aestivum ssp. spelta) as a Source of Breadmaking Flours and Bran Naturally Enriched in Oleic Acid and Minerals but Not Phytic Acid

Published:2005-03-09 Issue:7 Volume:53 Page:2751-2759
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Ruibal-Mendieta Nike L.¹,Delacroix Dominique L.¹,Mignolet Eric¹,Pycke Jean-Marie¹,Marques Carole¹,Rozenberg Raoul¹,Petitjean Géraldine¹,Habib-Jiwan Jean-Louis¹,Meurens Marc¹,Quetin-Leclercq Joëlle¹,Delzenne Nathalie M.¹,Larondelle Yvan¹

Affiliation:

1. Unité de biochimie de la nutrition, Université catholique de Louvain, Croix du Sud 2/8, 1348 Louvain-la-Neuve, Belgium; Moulin de Hollange, Rue de Chaumont 5, 6637 Fauvillers, Belgium; Institut Paul Lambin, Clos Chapelle-aux-Champs 43, 1200 Bruxelles, Belgium; Unité de pharmacocinétique, métabolisme, nutrition et toxicologie, Université catholique de Louvain, Avenue E. Mounier 73, 1200 Bruxelles, Belgium; Laboratoire de spectrométrie de masse, Université catholique de Louvain, Place L. Pasteur 1, 1348...

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf048506e

Reference40 articles.

1. Ledent, J. F. Situation de l'épeautre vis-à-vis du froment et des blés primitifs; aspects génétiques, écophysiologiques et agronomiques, L'homme et son terroir. InL'épeautre (Triticum spelta), Histoire et Ethnologie; Devroey, J. P., Van Mol, J. J., Eds.; Université Libre de Bruxelles, Editions Dire: Treignes, Belgium, 1989; pp 5−17.

2. Baking and nutritional qualities of a spelt wheat sample

3. Characteristics of spelt wheat products and nutritional value of spelt wheat-based bread

4. Evaluation of Amino Acid Content and Composition in Spelt Wheat Varieties

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