Sökning: "low phenolic flour"

Hittade 2 uppsatser innehållade orden low phenolic flour.

1. 1. Mildly nutritious or mild and nutritious : a study on the effect of low phenolic content in wheat and rye kernels and its sensory effect on whole grain breads

   Master-uppsats, SLU/Department of Molecular Sciences

   Författare :Julia Kullberg; [2023]
   Nyckelord :White rye; white wheat; low phenolic flour;

   Sammanfattning : Recent studies on the dietary habits of the Swedish population show that only 30% reaches the recommended levels of dietary fibres. As a high fiber intake is associated with health benefits and a decrease in the risk of developing lifestyle disease, there may be a need for new types of fibre and wholegrain products. LÄS MER

3. 2. Phenolic compounds in Fagopyrum sp. grains (buckwheat) : profile, bioactivity and effect of processing

   Kandidat-uppsats, SLU/Department of Molecular Sciences

   Författare :Agnes Wahlsten; [2019]
   Nyckelord :Buckwheat; Fagopyrum esculentum; Fagopyrum tartari- cum; rutin; quercetin; total phenolic content; gluten-free; functional foods; antioxidants;

   Sammanfattning : This study aimed to investigate the health benefits related to chemical com-pounds found in buckwheat cultivars. Factors influencing the presence of bioactive compounds with assumed health effects were examined. Two spe-cies of buckwheat, Fagopyrum esculentum (common buckwheat) and Fag-opyrum Tartaricum (tartary buckwheat) were evaluated. LÄS MER