TY - JOUR
T1 - Durum wheat (Triticum durum) biofortification in iron and definition of quality parameters for the industrial production of pasta - A review
AU - Pataco, Inês Maria
AU - Mourinho, Mara Palma
AU - Oliveira, Karliana
AU - Santos, Cátia
AU - Pelica, João
AU - Pais, Isabel P.
AU - Ramalho, J.C.
AU - Leitão, António Eduardo
AU - Campos, Paula Scotti
AU - Lidon, Fernando José Cebola
AU - Reboredo, Fernando Henrique
AU - Pessoa, Maria Fernanda
N1 - Sem PDF.
PY - 2015/3
Y1 - 2015/3
N2 - The biofortification, process of nutrients creation for food crops, provides a sustainable strategy for rural populations in developing countries. Crops are created for greater levels of micronutrients, by using conventional and transgenic breeding methods. Recent studies provide evidence that biofortification is a promising strategy to combat nutritional deficits. Being a basic and common food of the population of developing countries, the flour got a significant attention as appropriate matrix for biofortification.
AB - The biofortification, process of nutrients creation for food crops, provides a sustainable strategy for rural populations in developing countries. Crops are created for greater levels of micronutrients, by using conventional and transgenic breeding methods. Recent studies provide evidence that biofortification is a promising strategy to combat nutritional deficits. Being a basic and common food of the population of developing countries, the flour got a significant attention as appropriate matrix for biofortification.
KW - Biofortification
KW - Durum wheat
KW - Iron
KW - Pasta
KW - Wheat flour
UR - http://www.scopus.com/inward/record.url?scp=84925662004&partnerID=8YFLogxK
U2 - 10.9755/ejfa.v27i3.19284
DO - 10.9755/ejfa.v27i3.19284
M3 - Review article
AN - SCOPUS:84925662004
VL - 27
SP - 242
EP - 249
JO - Emirates Journal of Food and Agriculture
JF - Emirates Journal of Food and Agriculture
SN - 2079-052X
IS - 3
ER -