Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread—A Review

Metabolomics as a Tool to Elucidate the Sensory, Nutritional and Safety Quality of Wheat Bread—A Review

Wheat (<i>Triticum aestivum</i>) is one of the most extensively cultivated and used staple crops in human nutrition, while wheat bread is annually consumed in more than nine billion kilograms over the world. Consumers’ purchase decisions on wheat bread are largely influenced by its nutri...

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Bibliographic Details
Main Authors: Adriana Păucean, Vlad Mureșan, Simona Maria-Man, Maria Simona Chiș, Andruța Elena Mureșan, Larisa Rebeca Șerban, Anamaria Pop, Sevastița Muste
Format: Article
Language:English
Published: MDPI AG 2021-08-01
Series:International Journal of Molecular Sciences
Subjects:
metabolite profiling
omics
wheat breeding
dough fermentation
bakery product quality
Online Access:https://www.mdpi.com/1422-0067/22/16/8945

Internet

https://www.mdpi.com/1422-0067/22/16/8945

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