ArticleFoods (Basel, Switzerland)2021
Qualitative and Nutritional Improvement of Cereal-Based Foods and Beverages.
Article in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
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Authors and funding
2 authors.
Funding
Abstract
The main directions of research aimed at nutritional improvement have to face either excesses or deficiencies in the diet. To this end, different strategies may be adopted, such as the reformulation of products, the introduction of functional ingredients, and the application of biotechnology to increase the bioavailability of bioactive compounds. These interventions, however, can alter the physico-chemical and sensory properties of the final products, making it necessary to achieve a balance between nutritional and quality modification. This Special Issue offers readers information on innovative ways to improve the cereal-based foods and beverages, useful for researchers and for industry operators.
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Registered trials
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