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Purple Wheat (Triticum sp.) Seeds

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Beta, Trust; Qiu, Yang; Liu, Qin; Borgen, Anders and Apea-Bah, Franklin Brian (2020) Purple Wheat (Triticum sp.) Seeds. In: Nuts and Seeds in Health and Disease Prevention. Elsevier Inc., ScienceDirect ®, pp. 103-125.

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Summary

Wheat (Triticum sp.) is a nutritionally important cereal grain worldwide and is second only to maize in terms of production and utilization. It has wide application in the bakery and pastry industries, as well as in pasta preparation. While the white and red genotypes are the most common, other colored genotypes such as the purple, blue and black types are used and studied to a much lesser extent. Purple wheat seeds are a good source of anthocyanins which are natural plant pigments with potent antioxidant capacity. Their unique color and potential to contribute health benefits to consumers is attracting the attention of researchers and food product developers. This chapter looks at the botanical description and historical cultivation of purple wheat, as well as their constituent phenolic compounds and antioxidant properties. It presents valuable information on methods of analyses of phenolic compounds and how they are affected by heat processing applications.


EPrint Type:Book chapter
Subjects: Food systems > Food security, food quality and human health
Research affiliation: Denmark > FØL - Fonden for Økologisk Landbrug
Denmark > Agrologica
Denmark > GUDP
DOI:10.1016/B978-0-12-818553-7.00010-3
Deposited By: Borgen, Ph.D. Anders
ID Code:37959
Deposited On:13 May 2020 12:42
Last Modified:13 May 2020 12:42
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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