Presents recipes using nutritional grains as the main ingredients. Muesli; Banana and Honey Bread.AdamsRuthBetter Nutrition for Today's Living
5. However, data are typically limited to single values for each food–nutrient combination and are therefore of limited value for exploring spatial drivers of micronutrient intake.
As the prolamin fraction is a poor but highly digestible source of lysine, more digestible protein but of lower biological value is obtained. For oats and rice the situation is different as glutelin (relatively rich in lysine) is the main storage protein in these grains. Tannins are present ...
Instead of iron fortification, the development of mainly vegetarian and other iron-enriched meat alternative products containing whole-grain cereals, legumes, and seeds was observed. Consideration of the iron loss or bioavailability for which iron fortification is effective in meat and meat products is...
role in promoting good health goes beyond merely the provision of nutrients; there is much evidence to suggest that regular consumption of cereal products, specifically whole grains, may have a role in the prevention of chronic diseases such as coronary heart disease, diabetes and colorectal cancer...
Nutritional value and baking application of spelt wheat Cereals represent the most important group of crops in the structure of plant production from the economic, agronomic and consumer point of view. Spelt whe... K Zlatica,K Jolana - 《Acta Scientiarum Polonorum Technologia Alimentaria》 被引量:...
They lacked fruit, milk and dairy products, aquatic products, whole grains and beans, soybeans and nuts, and eggs, and were high in sodium and cooking oils. The only food items with high scores were poultry and meat, and cereals. Table 4 Nutritional quality of three example meals through ...
Germination in Optimal Conditions as Effective Strategy to Improve Nutritional and Nutraceutical Value of Underutilized Mexican Blue Maize Seeds Germination of grains is a bioprocess of emerging interest to improve nutritional and nutraceutical profile of cereals in a natural way. The aim of this wo.....
There is growing concern among policymakers and researchers about the negative health and climate impacts of meat consumption. Consumers are encouraged to re-evaluate their dietary choices to preserve our ecosystem and reduce the burden of diet-related d
Hulse JH, Laing EM, Pearson OE (1980) Sorghum and the millets: Their composition and nutritive value. New York: Academic Press. Google Scholar Malleshi NG (1993) Processing of coarse cereals for food and industrial uses. In: Food Technology Highlights Souvenir. 3rd International Food Conventio...