Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Ephraim, Rimon"'
Publikováno v:
Whole-Wheat Bread for Human Health ISBN: 9783030398224
The ingestion of the wheat products causes inconvenience or even major disturbances for a limited segment of the population because of wheat intolerance or celiac disease. Unfortunately, because of the marketing interests, a crusade has tried to conv
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5e0ef570d819e5735b7d8b4433ae5061
https://doi.org/10.1007/978-3-030-39823-1_13
https://doi.org/10.1007/978-3-030-39823-1_13
Publikováno v:
Whole-Wheat Bread for Human Health ISBN: 9783030398224
Except for vitamin and microelements, the wheat kernel contains many micronutrients with the highly nutritious quality that the vast mass presents in the bran fraction (kernel envelop). The description of these ingredients is essential to understand
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d74f768b55d2c77b3790f1c0cbcfb43d
https://doi.org/10.1007/978-3-030-39823-1_8
https://doi.org/10.1007/978-3-030-39823-1_8
Publikováno v:
Whole-Wheat Bread for Human Health ISBN: 9783030398224
Interventional studies of whole-bread intake are very limited in the number of studies and participants, even some scholars are loudly declaring for their findings of the advantage of the whole-bread. Because of their limited extent, these findings c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bc653555b94efe6ba075fc03f7aff55c
https://doi.org/10.1007/978-3-030-39823-1_17
https://doi.org/10.1007/978-3-030-39823-1_17
Publikováno v:
Whole-Wheat Bread for Human Health ISBN: 9783030398224
Presently, no official or consensual method for the measurement of the total dietary anti-oxidant capacity in the bread has established. Some well-known methods have practiced in many studies. However, without a reputable and well consensual method,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::76d4f2b1f09f8ad494bdf8318599141a
https://doi.org/10.1007/978-3-030-39823-1_10
https://doi.org/10.1007/978-3-030-39823-1_10
Publikováno v:
Whole-Wheat Bread for Human Health ISBN: 9783030398224
Whole-bread consumption varies at a high scale between genders, age groups, countries and presumably between the society segments. Generally, females consume a higher share and elderly population a higher quantity than youngers. In general, the total
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::15a65439c3c21c6b707843f23ca541cc
https://doi.org/10.1007/978-3-030-39823-1_24
https://doi.org/10.1007/978-3-030-39823-1_24
Publikováno v:
Whole-Wheat Bread for Human Health ISBN: 9783030398224
The data for the moderation of the aging processes that have gathered in the present chapter are quite limited but seems to be impressive. Whether widespread data for the aging effects by the whole wheat will be more available, the quantitative effec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5827b79ed629bf114a86e463ce1123e
https://doi.org/10.1007/978-3-030-39823-1_19
https://doi.org/10.1007/978-3-030-39823-1_19
Publikováno v:
Whole-Wheat Bread for Human Health ISBN: 9783030398224
Isolated dietary fiber products increase the water absorption capacity in the bakery products and enable water marketing at the bread price. Such an ingredient increases the dietary fiber content in the “light bread” without the plethora of the a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cedf9e9d63107069cde447f718fe192c
https://doi.org/10.1007/978-3-030-39823-1_22
https://doi.org/10.1007/978-3-030-39823-1_22
Publikováno v:
Whole-Wheat Bread for Human Health ISBN: 9783030398224
The practice of the wheat-flour refining is highly embedded in Westernized societies. Even hundreds of scientific articled have shown the marked advantage of the whole-wheat intake, still >80% of the wheat flour, routinely refined.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc053ea301aacd0430c070db1e120c40
https://doi.org/10.1007/978-3-030-39823-1_3
https://doi.org/10.1007/978-3-030-39823-1_3
Publikováno v:
Whole-Wheat Bread for Human Health ISBN: 9783030398224
The dietary fiber accounts as the major benefit of the whole-wheat bread and defined mainly according to its fermentability. The dietary fiber is the main ingredient supports the colon microbiota activity and maintains the microbiota composition. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1b2a12749361521b91b640366a39a5f
https://doi.org/10.1007/978-3-030-39823-1_7
https://doi.org/10.1007/978-3-030-39823-1_7
Publikováno v:
Whole-Wheat Bread for Human Health ISBN: 9783030398224
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::622243a7a9ae5dbaa2913c210d79719e
https://doi.org/10.1007/978-3-030-39823-1_14
https://doi.org/10.1007/978-3-030-39823-1_14