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Production of Selenium-enriched Breads and Their Nutritional and Nutraceutical Properties
| Content Provider | Scilit |
|---|---|
| Author | Rosell, Cristina M. Bajerska, Joanna Sheikha, Aly F. El |
| Copyright Year | 2015 |
| Description | Cereals, fi sh/shellfi sh, meat and dairy products are the main foods that provide dietary Se for the world population. These food items vary in their relevance as major contributors of total Se intake in different countries around the planet due to differences in consumer behavior and food convenience. For inhabitants of developing countries around the globe, cereals are undoubtedly the major source of Se because they provide most of the calories provided in the diet. The daily dietary consumption of Se depends mainly on its concentration in food and the amount of food consumed (Şlencu et al. 2012). Book Name: Bread and Its Fortification |
| Related Links | https://content.taylorfrancis.com/books/download?dac=C2014-0-33095-8&isbn=9780429172557&doi=10.1201/b18918-9&format=pdf |
| Ending Page | 141 |
| Page Count | 30 |
| Starting Page | 112 |
| DOI | 10.1201/b18918-9 |
| Language | English |
| Publisher | Informa UK Limited |
| Publisher Date | 2015-09-22 |
| Access Restriction | Open |
| Subject Keyword | Book Name: Bread and Its Fortification Nutrition and Dietetics Behavior Calories Nutraceutical Selenium Şlencu Inhabitants |
| Content Type | Text |
| Resource Type | Chapter |
