文章基本信息

标题：Betaine in Cereal Grains and Grain-Based Products
本地全文：下载
作者：Bojana Filipčev ; Jovana Kojić ; Jelena Krulj 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2018
卷号：7
期号：4
页码：49
DOI：10.3390/foods7040049
语种：English
出版社：MDPI Publishing
摘要：Betaine is a non-essential nutrient which performs several important physiological functions in organisms. Abundant data exist to suggest that betaine has a potential for prevention of chronic diseases and that its dietary intake may contribute to overall health enhancement. Several studies have pointed out that the betaine status of the general population is inadequate and have suggested nutritional strategies to improve dietary intake of betaine. Cereal-based food has been implicated as the major source of betaine in the Western diet. This review summarizes the results on the betaine content in various cereals and related products. Attention has been given to the betaine content in gluten-free grains and products. It also discusses the stability of betaine during processing (cooking, baking, extrusion) and possibilities to increase betaine content by fortification.
关键词：betaine; cereals; pseudocereals; gluten-free; stability; cooking; baking; extrusion betaine ; cereals ; pseudocereals ; gluten-free ; stability ; cooking ; baking ; extrusion