Bioactive compounds in cereal grains - occurrence, structure, technological significance and nutritional benefits - a review
This review presents current information about principal, biologically active compounds contained in grains of cereals that are most popular in Europe (wheat, rye, barley and oat). The tendency to provide consumers with safe foods, which promote their health and are based on cereal grains and/or the...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 18(2012), 6 vom: 25. Dez., Seite 559-68 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
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2012
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Review Dietary Fiber Phytosterols Resorcinols Xylans beta-Glucans arabinoxylan 9040-27-1 Tocopherols |
| Online verfügbar |
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