Durum wheat (Triticum durum) biofortification in iron and definition of quality parameters for the industrial production of pasta - A review

Inês Maria Pataco, Mara Palma Mourinho, Karliana Oliveira, Cátia Santos, João Pelica, Isabel P. Pais, J.C. Ramalho, António Eduardo Leitão, Paula Scotti Campos, Fernando José Cebola Lidon, Fernando Henrique Reboredo, Maria Fernanda Pessoa

Research output: Contribution to journalReview articlepeer-review

7 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)242-249
Number of pages8
JournalEmirates Journal of Food and Agriculture
Volume27
Issue number3
DOIs
Publication statusPublished - Mar 2015

Keywords

  • Biofortification
  • Durum wheat
  • Iron
  • Pasta
  • Wheat flour

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