| Autor: |
Jevcsák Sz., Sipos P. |
| Jazyk: |
angličtina |
| Rok vydání: |
2016 |
| Předmět: |
|
| Zdroj: |
Acta Universitatis Sapientiae: Alimentaria, Vol 9, Iss 1, Pp 69-76 (2016) |
| Druh dokumentu: |
article |
| ISSN: |
2066-7744 |
| DOI: |
10.1515/ausal-2016-0007 |
| Popis: |
Many people suffer from gluten sensitivity or gluten intolerance. They have to avoid or limit their gluten intake. Sorghum and millet are gluten-free cereals, wherefore persons with gluten sensitivity or gluten intolerance could consume them. Moreover, they have a lot of positive effects due to their phenolic compounds as phenol acid or flavonoid. Antioxidant activity in sorghum is especially high in comparison with other cereals. Our aim was to compare literature data about the chemical compositions of sorghum and millet with other grains. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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