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Deterioramento dei semi di lino(Linum usiatissimum L)

Deterioramento dei semi di lino(Linum usiatissimum L)

Enrique Martínez-Manrique / Veerónica Jiménez-Vera / Yeshua Bet-el López-Rosas

89,19 €
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Editorial:
KS OmniScriptum Publishing
Año de edición:
2025
Materia
Botánica y ciencias de las plantas
ISBN:
9786207824052
89,19 €
IVA incluido
Disponible

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Sobre IBD

I semi di lino sono da tempo riconosciuti in Asia, Nord Africa ed Europa come fonte alimentare e la loro coltivazione è molto antica. I semi di lino sono ricchi di grassi, fibre alimentari e proteine, ma poveri di amido. Questo seme oleoso contiene acidi grassi essenziali, fibre alimentari e antiossidanti che apportano benefici alla salute umana, per cui il suo consumo ha suscitato un crescente interesse negli ultimi anni in Messico. Tuttavia, come tutti i semi e i cereali, i semi di lino vengono immagazzinati dopo la raccolta e poi distribuiti, ma se questa conservazione non è adeguata, il seme può subire vari cambiamenti fisici, chimici e biologici, che possono causarne il deterioramento e di conseguenza ridurre il suo contributo nutrizionale e funzionale.Pertanto, lo scopo di questo studio è stato quello di valutare l’effetto del deterioramento accelerato dei semi di lino(Linum usitatissimum L.) causato da condizioni di conservazione inadeguate (elevata umidità relativa e temperatura) sulla loro composizione chimica, sulla qualità nutrizionale e funzionale e sulla generazione di stress ossidativo.

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