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dc.contributor.authorRodríguez Rodríguez, Elena María 
dc.contributor.authorHernández Rodríguez, L.
dc.contributor.authorAfonso Morales, D.
dc.contributor.authorDíaz Romero, Carlos
dc.date.accessioned2024-02-08T21:08:29Z
dc.date.available2024-02-08T21:08:29Z
dc.date.issued2015
dc.identifier.issn0139-3006
dc.identifier.issn1588-2535
dc.identifier.urihttp://riull.ull.es/xmlui/handle/915/36185
dc.description.abstractProximate composition (moisture, protein, fat, ash and carbohydrate components such as total carbohydrates, starch, amylose, dietary fibre, sucrose and fructose), pH and acidity were determined in eighteen wheat landraces cultivars from the Canary Islands in order to establish differences between them and contribute to their characterization. All the parameters analyzed showed significant differences between the analyzed cultivars; and also many parameters were affected by the specie and subspecie of wheat considered. The samples of Triticum aestivum had higher mean moisture, protein and fibre and lower mean starch, sucrose, and amylose concentrations than those samples belonging to Triticum turgidum. Low starch content and high fibre content could be due to the transformation of starch in resistant starch in the desiccation process of wheat grains. An important contribution to the daily intake of complex carbohydrates including fibre, as well as of protein and phenolic compounds was observed for the consumption of wheat.
dc.format.mimetypeapplication/pdf
dc.language.isoen
dc.relation.ispartofseriesActa alimentaria, An International Journal of Food Science, N. 303, 2015
dc.rightsLicencia Creative Commons (Reconocimiento-No comercial-Sin obras derivadas 4.0 Internacional)
dc.rights.urihttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.es_ES
dc.titleThe chemical composition of barley grain (Hordeum vulgare L.) landraces from the Canary Islands
dc.typeinfo:eu-repo/semantics/article
dc.subject.keywordWheat landraces
dc.subject.keywordProximate and physicochemical parameters
dc.subject.keywordNutrient intake


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