Your browser doesn't support javascript.
loading
Mostrar: 20 | 50 | 100
Resultados 1 - 1 de 1
Filtrar
Más filtros












Base de datos
Intervalo de año de publicación
1.
Nutr Rev ; 80(6): 1648-1663, 2022 05 09.
Artículo en Inglés | MEDLINE | ID: mdl-34741520

RESUMEN

Cereal grains are the main dietary source of energy, carbohydrates, and plant proteins world-wide. Currently, only 41% of grains are used for human consumption, and up to 35% are used for animal feed. Cereals have been overlooked as a source of environmentally sustainable and healthy plant proteins and could play a major role in transitioning towards a more sustainable food system for healthy diets. Cereal plant proteins are of good nutritional quality, but lysine is often the limiting amino acid. When consumed as whole grains, cereals provide health-protecting components such as dietary fiber and phytochemicals. Shifting grain use from feed to traditional foods and conceptually new foods and ingredients could improve protein security and alleviate climate change. Rapid development of new grain-based food ingredients and use of grains in new food contexts, such as dairy replacements and meat analogues, could accelerate the transition. This review discusses recent developments and outlines future perspectives for cereal grain use.


Asunto(s)
Fibras de la Dieta , Grano Comestible , Fibras de la Dieta/análisis , Grano Comestible/química , Humanos , Valor Nutritivo , Proteínas de Plantas , Granos Enteros
SELECCIÓN DE REFERENCIAS
DETALLE DE LA BÚSQUEDA
...