دورية أكاديمية
Comparative Compositions of Grain of Bread Wheat, Emmer and Spelt Grown with Different Levels of Nitrogen Fertilisation
| العنوان: | Comparative Compositions of Grain of Bread Wheat, Emmer and Spelt Grown with Different Levels of Nitrogen Fertilisation |
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| المؤلفون: | Alison Lovegrove, Jack Dunn, Till K. Pellny, Jessica Hood, Amanda J. Burridge, Antoine H. P. America, Luud Gilissen, Ruud Timmer, Zsuzsan A. M. Proos-Huijsmans, Jan Philip van Straaten, Daisy Jonkers, Jane L. Ward, Fred Brouns, Peter R. Shewry |
| المصدر: | Foods, Vol 12, Iss 4, p 843 (2023) |
| بيانات النشر: | MDPI AG, 2023. |
| سنة النشر: | 2023 |
| المجموعة: | LCC:Chemical technology |
| مصطلحات موضوعية: | bread wheat, emmer, spelt, fibre, metabolites, minerals, Chemical technology, TP1-1185 |
| الوصف: | Five cultivars of bread wheat and spelt and three of emmer were grown in replicate randomised field trials on two sites for two years with 100 and 200 kg nitrogen fertiliser per hectare, reflecting low input and intensive farming systems. Wholemeal flours were analysed for components that are suggested to contribute to a healthy diet. The ranges of all components overlapped between the three cereal types, reflecting the effects of both genotype and environment. Nevertheless, statistically significant differences in the contents of some components were observed. Notably, emmer and spelt had higher contents of protein, iron, zinc, magnesium, choline and glycine betaine, but also of asparagine (the precursor of acrylamide) and raffinose. By contrast, bread wheat had higher contents of the two major types of fibre, arabinoxylan (AX) and β-glucan, than emmer and a higher AX content than spelt. Although such differences in composition may be suggested to result in effects on metabolic parameters and health when studied in isolation, the final effects will depend on the quantity consumed and the composition of the overall diet. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | English |
| تدمد: | 12040843 2304-8158 |
| العلاقة: | https://www.mdpi.com/2304-8158/12/4/843Test; https://doaj.org/toc/2304-8158Test |
| DOI: | 10.3390/foods12040843 |
| الوصول الحر: | https://doaj.org/article/4f602024068142c8adb2b0af8f6efd13Test |
| رقم الانضمام: | edsdoj.4f602024068142c8adb2b0af8f6efd13 |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 12040843 23048158 |
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| DOI: | 10.3390/foods12040843 |