Characterization of Anthocyanin‐containing Purple Wheat Prototype Products as Functional Foods With Potential Health Benefits

Cereal Chemistry - United States
doi 10.1002/cche.10190
Full Text
Abstract

Available in full text

Date
Authors
Publisher

Wiley

Related search

Functional Foods, Health Benefits and Health Claims

ATHENS JOURNAL OF HEALTH
2014English

Health Benefits of Milk and Functional Dairy Products

MOJ Food Processing & Technology
2017English

Foods With Functional Properties and Their Potential Uses in Human Health

2017English

Potential Elimination of Human Gut Resistome by Exploiting the Benefits of Functional Foods

Frontiers in Microbiology
Microbiology
2020English

An Overview on the Health Benefits and Production of Fermented Functional Foods

Journal of Advanced Medical Sciences and Applied Technologies
2016English

Postbiotics as Novel Health-Promoting Ingredients in Functional Foods

Health Promotion Perspectives
EnvironmentalPublic HealthEducationHealthOccupational Health
2020English

Functional Foods Enriched With an Omega-3 Nanoemulsion – Potential to Improve the Long-Term Health of Vegetarians?

Proceedings of the Nutrition Society
MedicineNutritionDietetics
2013English

Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients

2017English

Bio-Functional and Structural Properties of Pasta Enriched With a Debranning Fraction From Purple Wheat

Foods
Health ProfessionsPlant ScienceHealthMicrobiologyFood Science
2020English

Amanote Research

Note-taking for researchers

Follow Amanote

© 2025 Amaplex Software S.P.R.L. All rights reserved.

Privacy PolicyRefund Policy