Knowledge Center Catalog

Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours (Record no. 63957)

MARC details
000 -LEADER
fixed length control field 02467nab|a22003497a|4500
001 - CONTROL NUMBER
control field 63957
003 - CONTROL NUMBER IDENTIFIER
control field MX-TxCIM
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20211006074823.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 200529s2021||||xxk|||p|op||||00||0|eng|d
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 2045-2322
024 8# - OTHER STANDARD IDENTIFIER
Standard number or code https://doi.org/10.1038/s41598-021-89845-6
040 ## - CATALOGING SOURCE
Original cataloging agency MX-TxCIM
041 ## - LANGUAGE CODE
Language code of text/sound track or separate title eng
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Miedzianka, J.
9 (RLIN) 21334
245 10 - TITLE STATEMENT
Title Comparative evaluation of the antioxidant, antimicrobial and nutritive properties of gluten-free flours
260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT)
Place of publication, distribution, etc. London (United Kingdom) :
Name of publisher, distributor, etc. Nature Publishing Group,
Date of publication, distribution, etc. 2021.
500 ## - GENERAL NOTE
General note Peer review
500 ## - GENERAL NOTE
General note Open Access
520 ## - SUMMARY, ETC.
Summary, etc. Gluten-free flours are interesting alternative to wheat flours. They could be by-products of oilseed processing, characterized by high content of bioactive compounds. Therefore the aim of the study was to determine the antioxidant, antimicrobial properties, amino acid and fatty acid profile of flours obtained as by-products from the oil industry. The highest total polyphenol content and antioxidant activity was found to have evening primrose flour. The widest spectrum of microbial growth inhibition was indicated for corn germ extract which showed no antimicrobial activity only against Bacillus subtilis. The highest protein content was found in pumpkin, peanut and almond flours (more than 50 g/100 g). The major abundant amino acids in all the analysed oilseed cake flours were aspartic acid, glutamic acid and arginine. The analysed gluten-free flours were found to be a good source of polyunsaturated fatty acids (PUFAs), which comprised mainly linoleic acid and α-linolenic acid, whereas the best source of PUFAs was evening primrose flour. The results suggest that the cold-pressed seed flours possess valuable chemical composition and may be considered for improvement of the nutritional properties of food products.
546 ## - LANGUAGE NOTE
Language note Text in English
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Source of heading or term AGROVOC
9 (RLIN) 12057
Topical term or geographic name as entry element Gluten free foods
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Source of heading or term AGROVOC
9 (RLIN) 1113
Topical term or geographic name as entry element Flours
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Source of heading or term AGROVOC
9 (RLIN) 11020
Topical term or geographic name as entry element Antioxidants
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Source of heading or term AGROVOC
9 (RLIN) 21335
Topical term or geographic name as entry element Antimicrobial properties
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name as entry element Nutritive value
Miscellaneous information AGROVOC
Source of heading or term
9 (RLIN) 1193
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Drzymala, K.
9 (RLIN) 21336
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Nemś, A.
9 (RLIN) 21337
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Kita, A.
9 (RLIN) 21338
773 0# - HOST ITEM ENTRY
Title Nature Scientific Reports
Related parts v. 11, art. 10385
Place, publisher, and date of publication London (United Kingdom) : Nature Publishing Group, 2021.
International Standard Serial Number 2045-2322
Record control number a58025
856 4# - ELECTRONIC LOCATION AND ACCESS
Link text Click here to access online
Uniform Resource Identifier https://doi.org/10.1038/s41598-021-89845-6
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Koha item type Article
Suppress in OPAC No
Source of classification or shelving scheme Dewey Decimal Classification
Holdings
Date last seen Total Checkouts Price effective from Koha item type Lost status Source of classification or shelving scheme Damaged status Not for loan Collection code Withdrawn status Home library Current library Date acquired
07/16/2021   07/16/2021 Article Not Lost Dewey Decimal Classification     Reprints Collection   CIMMYT Knowledge Center: John Woolston Library CIMMYT Knowledge Center: John Woolston Library 07/16/2021

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