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Chemical composition of different cereals and cereal cultivars, their milling products and food manufactured thereof with respect to potentially health-related functions
Project
Project code: MRI-GE-08-15-03
Contract period: 01.01.2001
- 31.12.2021
Purpose of research: Applied research
Whole grain flours and milling fractions derived from the outer grain layers are especially rich in ingredients with potentially health-related functions (phenolics, methyl donors, mono-, di- and oligosaccharides, prebiotic dietary fibres like arabinoxylans, beta-glucans, arabinogalac-tans). To be developed or already established analytical techniques will be applied to quantitate these ingredients in raw cereals and thereof manufactured milling products and food items.
Hollmann, J; Themeier, H; Neese, U; Lindhauer, MG: Dietary fibre fractions in cereal foods measured by a new integrated AOAC method. Food Chem. 2013; 140(3):586–589 Themeier, H; Hollmann, J; Neese, U; Lindhauer, MG: Elimination of resistant starch type II within the framework of total starch and dietary fibre analysis by microwave irradiation. QUALITY ASSURANCE AND SAFETY OF CROPS & FOODS. 2010; 2(1):46-51 Themeier, H; Hollmann, J; Neese, U; Lindhauer, MG: Structural and morphological factors influencing the quantification of resistant starch II in starches of different botanical origin. CARBOHYDRATE POLYMERS. 2005; 61(1):72-79
Section overview
Subjects
- Crop Production
- Food Chemistry
- Food Processing