Characterization of anthocyanin‐containing purple wheat prototype products as functional foods with potential health benefits

Gamel, Tamer H.; Wright, Amanda J.; Pickard, Mark; Abdel‐Aal, El‐Sayed M.

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Characterization of anthocyanin‐containing purple wheat prototype products as functional foods with potential health benefits

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dc.contributor.author: Gamel, Tamer H.; Wright, Amanda J.; Pickard, Mark; Abdel‐Aal, El‐Sayed M.
dc.date.accessioned: 2023-04-18T15:18:09Z
dc.date.available: 2023-04-18T15:18:09Z
dc.date.issued: 2019-07-01
dc.description - en: N/A
dc.description.abstract - en: Purple wheat is relatively rich in anthocyanin and phenolic acid compounds that have demonstrated positive physiological effects in humans. This study was intended to develop purple wheat (PW) food prototypes with potential to impact metabolic markers and health conditions. Several products including PW bars, crackers, bread, pancake, and porridge were developed and evaluated based on their nutrient content, anthocyanin composition, and antioxidant properties.
dc.identifier.citation: Gamel, T. H., Wright, A. J., Pickard, M., & Abdel‐Aal, E. S. M. (2019). Characterization of anthocyanin‐containing purple wheat prototype products as functional foods with potential health benefits. Cereal Chemistry, 97(1), 34–38. https://doi.org/10.1002/cche.10190
dc.identifier.doi: https://doi.org/10.1002/cche.10190
dc.identifier.issn: 1943-3638
dc.identifier.uri: https://open-science.canada.ca/handle/123456789/210
dc.language.iso: en
dc.publisher: Wiley
dc.rights.openaccesslevel - en: Gold
dc.rights.openaccesslevel - fr: Or
dc.subject - en: Agriculture
dc.subject - fr: Agriculture
dc.subject.en - en: Agriculture
dc.subject.fr - fr: Agriculture
dc.title - en: Characterization of anthocyanin‐containing purple wheat prototype products as functional foods with potential health benefits
dc.title.fosrctranslation - fr: Characterization of anthocyanin‐containing purple wheat prototype products as functional foods with potential health benefits
dc.type - en: Article
dc.type - fr: Article
local.article.journalissue: 1
local.article.journaltitle: Cereal Chemistry
local.article.journalvolume: 97
local.article.pagination: 34-38
local.peerreview - en: Yes
local.peerreview - fr: Oui