Wheat is the most important staple crop in temperate zones and is in increasing demand in
countries undergoing urbanization and industrialization. In addition to being a major source …

This review summarizes the current knowledge on essential vitamins B1, B2, B3, and B5.
These B-complex vitamins must be taken from diet, with the exception of vitamin B3, that can …

Although the consumption of whole grains, including bread made with whole‐wheat flour, is
promoted for health benefits and reduced risk for disease and mortality, consumer …

In the last 10,000 years, wheat has become one of the most important cereals in the human
diet and today, it is widely consumed in many processed food products. Mostly considered a …

Chemical kinetics encompasses the study of the rates at which chemical reactions proceed.
The area of kinetics in food systems has received a great deal of attention in past years …

Wheat contains various essential nutrients including the B group of vitamins. However, B
group vitamins, normally present in cereals-derived products, are easily removed or …

As the complexity of the food supply system increases, the focus on processes used to
convert raw food materials and ingredients into consumer food products becomes more …

Micronutritional deficiencies are common in atopic children suffering from atopic dermatitis,
food allergy, rhinitis, and asthma. A lack of iron, in particular, may impact immune activation …

Technological (processing performance and end-product) and nutritional quality of wheat is
in principle determined by a number of compounds within the wheat grain, including …

This study explored the diversity of the quinoa crop in Chile from a nutritional perspective.
Nutritional properties, minerals, vitamins, and saponin content were assessed in seeds of six …