Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the...

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Bibliographic Details
Main Authors: Deepak Kasote, Rhowell N. Tiozon, Kristel June D. Sartagoda, Hameeda Itagi, Priyabrata Roy, Ajay Kohli, Ahmed Regina, Nese Sreenivasulu
Format: Article
Language:English
Published: Frontiers Media S.A. 2021-11-01
Series:Frontiers in Plant Science
Subjects:
cereals
phenolics
flavonoid
anthocyanin
pigmented cereals
post-harvest process
Online Access:https://www.frontiersin.org/articles/10.3389/fpls.2021.771276/full

Internet

https://www.frontiersin.org/articles/10.3389/fpls.2021.771276/full

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