|کد مقاله||کد نشریه||سال انتشار||مقاله انگلیسی||ترجمه فارسی||نسخه تمام متن|
|19653||43115||2016||6 صفحه PDF||سفارش دهید||دانلود رایگان|
Diet and chances of chronic disease are highly linked together. Cereals are a basic element of the human diet and studies have demonstrated that intake of whole cereal grains is associated with reducing the risk of cancer, cardiovascular disease, obesity and diabetes. Bioactive molecules residing in the grains are attributed for such positive impact on health. Most of the bioactive molecules of cereal residues in their bran portion and hence their bioavailabilities are governed by the processing step. It is well accepted that grain processing followed by polishing has negative impacts on nutritional properties of cereal. Use of cell wall degrading enzymes for mobilization of bioactive molecules in bran layer of grain is opening up a new avenue for grain enrichment. Therefore, the present review focuses on the role of cell wall degrading enzymes in cereal grains processing for making nutrient rich products more palatable and acceptable among consumers.
Journal: Food Bioscience - Volume 15, 1 September 2016, Pages 81–86