Titlebook: Whole-Wheat Bread for Human Health; Yosef Dror,Ephraim Rimon,Reuben Vaida Book 2020 Springer Nature Switzerland AG 2020 relative-risk morb

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The Wheat Carbohydrates,The wheat kernel composes mainly of composite carbohydrates with 2 to hundreds of monomers. Description of the simple carbohydrates and the main polymers are shown in the present chapter with their effect on the glycemic index.

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暫時(shí)休息

The Wheat-Kernel Ingredients with Dichotomic Physiological Activities,Some ingredients present in the wheat kernel reckoned as anti-nutrients because that their intake commonly decreases the digestibility of the mineral uptake. However, These compounds exert some important beneficial features.

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Yosef Dror,Ephraim Rimon,Reuben VaidaExamines the link between consumption of whole-wheat products and decreased relative risk of non-communicable diseases.Provides a detailed description of all available ingredients of wheat-kernel coll

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The Kernel Organs and Composition,ition of the kernel ingredients. The commercial terms for the kernel ingredients specify three fractions namely the starchy endosperm, the bran (that contains the kernel envelope) and the germ (embryo). The whole-flour contains the entire kernel organs.

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The Anti-oxidant Capacity,wn methods have practiced in many studies. However, without a reputable and well consensual method, no reliable comparison can be made between wheat type, wheat and bread processing, and different experimentations. Such a consensual method is mostly required for the advanced breeding and advances processing of the wheat and the whole-bread.