Bioactive compounds in the cereal grains before and after hydrothermal processing

Authors: Zielinski H.; Kozlowska H.; Lewczuk B.

Source: Innovative Food Science and Emerging Technologies, Volume 2, Number 3, September 2001 , pp. 159-169(11)

Publisher: Elsevier

Keywords: Cereal whole grain; Bioactive compounds; Hydrothermal process; Health benefits

Language: English

Document Type: Research article

DOI: http://dx.doi.org/10.1016/S1466-8564(01)00040-6

Affiliations: 1: aDivision of Food Science, Institute of Animal Reproduction and Food Research of Polish Academy of Sciences, Tuwima 10, P.O. Box 55, 10-718 5, Olsztyn, Poland

Publication date: 2001-09-01

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• In this Subject: Nutrition & Food
• By this author: Zielinski H. ;  Kozlowska H. ;  Lewczuk B.

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