Polyphenols in Raw and Cooked Cereals/Pseudocereals/Legume Pasta and Couscous
Sign Up to like & getrecommendations! Published in 2017 at "Foods"
DOI: 10.3390/foods6090080
Abstract: Pasta and couscous are popular foods manufactured (in their traditional form) from durum wheat semolina. In recent years, the consumers’ quest for novel, functional, gluten-free, wholegrain foods has prompted the industry to manufacture new pasta… read more here.
Keywords: polyphenols raw; pasta couscous; raw cooked; cereals pseudocereals ... See more keywords
Gluten-Free Cereals and Pseudocereals as a Potential Source of Exposure to Toxic Elements among Polish Residents
Sign Up to like & getrecommendations! Published in 2022 at "Nutrients"
DOI: 10.3390/nu14112342
Abstract: Background: Nutritional food quality plays a crucial role in maintaining human health. However, food and drinking water, along with occupational exposure, are the main routes of exposure to toxic elements for humans. The main aim… read more here.
Keywords: cereals pseudocereals; gluten free; exposure toxic; toxic elements ... See more keywords