Process-induced changes on bioactive compounds in whole grain rye

Keyphrases

• Bioactive Compounds 100%
• Cereal Rye 100%
• Process-induced Changes 100%
• Sterols 66%
• Alkylresorcinols 66%
• Folate 66%
• Lignans 66%
• Vitamin E 66%
• Tocotrienol 66%
• Bran 33%
• Endosperm 33%
• Flour 33%
• Phenolic Compounds 33%
• Phenolic Acids 33%
• Dietary Fiber 33%
• Whole Grain 33%
• High Content 33%
• Germination 33%
• Sourdough 33%
• Health Effects 33%
• Total Phenolic Content 33%
• Sensory Quality 33%
• Cereal Foods 33%
• Rye Grain 33%
• Grain Foods 33%
• Sourdough Fermentation 33%
• Food Processing 33%
• Texture Quality 33%
• Macro-micronutrients 33%
• Phenolic Total 33%
• Food Demand 33%
• Non-nutrients 33%

INIS

• levels 100%
• rye 100%
• phenols 60%
• food 40%
• sterols 40%
• tocopherols 40%
• layers 20%
• flour 20%
• endosperm 20%
• fermentation 20%
• fibers 20%
• cereals 20%
• texture 20%
• processing 20%
• stability 20%
• baking 20%
• demand 20%
• manufacturing 20%
• biological availability 20%
• nutrients 20%
• germination 20%
• food processing 20%

Food Science

• Bioactive Compound 100%
• Tocopherol 66%
• Sterol 66%
• Alpha Tocotrienol 66%
• Dietary Fiber 33%
• Phenolic Compound 33%
• Sourdough 33%
• Phenolic Acids 33%
• Sensory Quality 33%
• Whole Grain Food 33%
• Grain Food 33%
• Bran 33%
• Alkylresorcinol 33%
• Sourdough Fermentation 33%
• Phenolic Total 33%