Les grains de céréales : diversité et compositions nutritionnelles | Cereals grains: diversity and nutritional composition
2012
Saulnier, Luc
After a fast reminder on the use of cereals, the biochemical, technological and nutritional characteristics of the various classes of nutrients (starch, proteins, dietary fibres, lipids, vitamins, minerals and phenolic compounds) are presented, in connection with the diversity of composition of the different tissues of the grain and the specificities of main cereals: wheat, corn (maize), rice, rye, barley and oat. Thanks to their richness in starch, cereal grains are an essential part of the diet. They are also a source of dietary fibres and macronutrients (vitamins, minerals, etc.), interesting constituents for health, essentially concentred in the external parts of the kernel. Despite these common characteristics, cereals show various nutritional assets, partly depending on vegetal species, but mostly on technological processes used in flours and foods productions.
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Эту запись предоставил National Agricultural Library