Nutritional benefits of developing cereals for functional foods

Autor:	Paola Zunin, Simonetta Nardi, Raffaella Boggia, Filippo Evangelisti, Cristina Cecchini, Claudio Calcagno, Maria Grazia D'Egidio
Rok vydání:	2003
Předmět:	chemistry.chemical_classification Physiology Lysine food and beverages Triticale Biology Carbohydrate Amino acid Fructan Agronomy Anthesis chemistry Genetics Food science Leucine Agronomy and Crop Science Essential amino acid
Zdroj:	31 (2003): 445–452. info:cnr-pdr/source/autori:Nardi S., Calcagno C., Zunin P., D'Egidio M.G., Cecchini C., Boggia R., Evangelisti F./titolo:Nutritional benefits of developing cereals for functional foods/doi:/rivista:/anno:2003/pagina_da:445/pagina_a:452/intervallo_pagine:445–452/volume:31 Scopus-Elsevier
ISSN:	1788-9170 0133-3720
DOI:	10.1007/bf03543377
Popis:	The variations in the carbohydrate and essential amino acid contents in grains from durum and common wheat, barley, rye and triticale during development were analyzed. The quantities of simple sugars and fructans reached their highest levels approximately ten days after anthesis, remained high for few days and then they decreased again. Among amino acids, the most significant variations were recorded for leucine and cysteine, which increased, and for histidine and lysine, which decreased. From the nutritional point of view meals from immature grains have a high content of lysine, fructans and simple sugars. They could thus be particularly significant for the production of functional foods.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b9f383bb1b3cd3c5d29326ad35f57466 https://doi.org/10.1007/bf03543377 Zobrazit plný text záznamu Full text from SpringerLink