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Advances in understanding the nutritional value of lipids in wheat

Code: 9781801461528
Marina Carcea, Council for Agricultural Research and Economics (CREA), Italy

Chapter synopsis: Lipids are a small component in the wheat grain composition (2-4%) and roughly, two thirds (66%) of them are contained in the germ, 15% are in the bran and particularly in the aleuronic layer, whereas about 20% are distributed in the endosperm, partly within the starch granules. They include a variety of different structural types, i.e. carboxylic acids (or fatty acids); mono, di and triacylglycerols (triglycerides or neutral fats); phospholipids; glycolipids; waxes; terpenes; steroids and alkylresorcinols. This chapter reviews the importance of lipids in wheat kernels and their significance in wheat technology and products. It also addresses the significance of wheat lipids and associated substances in human nutrition. A discussion on the wheat germ and how this wheat germ can be used to produce wheat oil is also included.

DOI: 10.19103/AS.2021.0087.06
Table of contents 1 Introduction 2 Lipids in wheat kernels 3 Significance of lipids in wheat technology and products 4 Significance of wheat lipids and associated substances in human nutrition 5 Wheat germ 6 Wheat oil 7 Conclusion 8 Where to look for further information 9 References

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