Hulled wheats: A review of nutritional properties and processing methods

There is renewed interest in adopting hulled wheats (emmer, einkorn, and spelt) into our food system, because of their nutritional qualities and improved organoleptic properties. Current research findings have been concisely put together in this review to show the extent of the current and past work...

Full description

Bibliographic Details
Main Authors:	Hammed, Ademola Monsur, Simsek, Senay
Format:	Article
Language:	English English English
Published:	AACC International 2014
Subjects:	TP368 Food processing and manufacture TX341 Nutrition. Foods and food supply
Online Access:	http://irep.iium.edu.my/50142/ http://irep.iium.edu.my/50142/ http://irep.iium.edu.my/50142/ http://irep.iium.edu.my/50142/1/Hull_Wheat.pdf http://irep.iium.edu.my/50142/4/50142-Hulled_wheats__A_review_of_nutritional_properties_and_processing_methods_SCOPUS.pdf http://irep.iium.edu.my/50142/5/50142-Hulled_wheats__A_review_of_nutritional_properties_and_processing_methods_WOS.pdf

id	iium-50142
recordtype	eprints
spelling	iium-501422018-01-08T09:31:24Z http://irep.iium.edu.my/50142/ Hulled wheats: A review of nutritional properties and processing methods Hammed, Ademola Monsur Simsek, Senay TP368 Food processing and manufacture TX341 Nutrition. Foods and food supply There is renewed interest in adopting hulled wheats (emmer, einkorn, and spelt) into our food system, because of their nutritional qualities and improved organoleptic properties. Current research findings have been concisely put together in this review to show the extent of the current and past work in this area and suggest additional research areas. Breeding programs for hulled wheats have received a great deal of attention, and their research findings have shown potential to generate genotypes with improved qualities. More work is required to investigate the changes in nutritional and structural composition of hulled wheats during and after processing and to develop suitable processing methods. AACC International 2014-03 Article PeerReviewed application/pdf en http://irep.iium.edu.my/50142/1/Hull_Wheat.pdf application/pdf en http://irep.iium.edu.my/50142/4/50142-Hulled_wheats__A_review_of_nutritional_properties_and_processing_methods_SCOPUS.pdf application/pdf en http://irep.iium.edu.my/50142/5/50142-Hulled_wheats__A_review_of_nutritional_properties_and_processing_methods_WOS.pdf Hammed, Ademola Monsur and Simsek, Senay (2014) Hulled wheats: A review of nutritional properties and processing methods. Cereal Chemistry, 91 (2). pp. 97-104. ISSN 0009-0352 http://aaccipublications.aaccnet.org/doi/abs/10.1094/CCHEM-09-13-0179-RW 10.1094/CCHEM-09-13-0179-RW
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English English English
topic	TP368 Food processing and manufacture TX341 Nutrition. Foods and food supply
spellingShingle	TP368 Food processing and manufacture TX341 Nutrition. Foods and food supply Hammed, Ademola Monsur Simsek, Senay Hulled wheats: A review of nutritional properties and processing methods
description	There is renewed interest in adopting hulled wheats (emmer, einkorn, and spelt) into our food system, because of their nutritional qualities and improved organoleptic properties. Current research findings have been concisely put together in this review to show the extent of the current and past work in this area and suggest additional research areas. Breeding programs for hulled wheats have received a great deal of attention, and their research findings have shown potential to generate genotypes with improved qualities. More work is required to investigate the changes in nutritional and structural composition of hulled wheats during and after processing and to develop suitable processing methods.
format	Article
author	Hammed, Ademola Monsur Simsek, Senay
author_facet	Hammed, Ademola Monsur Simsek, Senay
author_sort	Hammed, Ademola Monsur
title	Hulled wheats: A review of nutritional properties and processing methods
title_short	Hulled wheats: A review of nutritional properties and processing methods
title_full	Hulled wheats: A review of nutritional properties and processing methods
title_fullStr	Hulled wheats: A review of nutritional properties and processing methods
title_full_unstemmed	Hulled wheats: A review of nutritional properties and processing methods
title_sort	hulled wheats: a review of nutritional properties and processing methods
publisher	AACC International
publishDate	2014
url	http://irep.iium.edu.my/50142/ http://irep.iium.edu.my/50142/ http://irep.iium.edu.my/50142/ http://irep.iium.edu.my/50142/1/Hull_Wheat.pdf http://irep.iium.edu.my/50142/4/50142-Hulled_wheats__A_review_of_nutritional_properties_and_processing_methods_SCOPUS.pdf http://irep.iium.edu.my/50142/5/50142-Hulled_wheats__A_review_of_nutritional_properties_and_processing_methods_WOS.pdf
first_indexed	2023-09-18T21:10:51Z
last_indexed	2023-09-18T21:10:51Z
_version_	1777411242186506240

Hulled wheats: A review of nutritional properties and processing methods

Similar Items