Effect of Milling Strategy on the Distribution and Retention of Bioactive Compounds in Tritordeum Flour
Effect of Milling Strategy on the Distribution and Retention of Bioactive Compounds in Tritordeum Flour Tritordeum (×Tritordeum martinii), a cereal derived from durum wheat and wild barley, is characterised by naturally high levels of bioactive compounds, notably lutein-rich carotenoids, tocotrienols, and phenolic acids. Scientific evidence demonstrates that the nutritional expression of these compounds is strongly […]
