Whole Grain in Manufactured Foods: Current use, Challenges and the way Forward.
Artikel i vetenskaplig tidskrift, 2015

Some countries now incorporate recommendations for increased consumption of whole grain (WG) into local dietary guidelines. Cereal and pseudo-cereal grains are good sources of complex carbohydrates, dietary fibre, proteins, phytochemicals, vitamins and minerals. However, research shows that the large majority of consumers are still falling short of WG consumption goals. To address this, we are actively involved in research to help increase the WG content of processed foods without compromising on taste and texture. In order to ensure consumer trust, the advancement of process technologies in incorporating WG to produce tasty food has to go hand in hand with well designed clinical trials that confirm the health benefits resulting from diets rich in WG.

Författare

Christelle Schaffer-Lequart

Nestlé Institute of Health Sciences SA

Undine Lehmann

Nestlé Institute of Health Sciences SA

Alastair Ross

Nestlé Institute of Health Sciences SA

Olivier Roger

Nestlé Institute of Health Sciences SA

Alison L Eldridge

Nestlé Institute of Health Sciences SA

Edwin Ananta

Nestlé Institute of Health Sciences SA

Marie-France Bietry

Nestlé Institute of Health Sciences SA

Luis R King

Nestlé Institute of Health Sciences SA

Alice Moroni

Nestlé Institute of Health Sciences SA

Sathaporn Srichuwong

Nestlé Institute of Health Sciences SA

Anne-Sophie Wavreille

Nestlé Institute of Health Sciences SA

Robert Redgwell

Nestlé Institute of Health Sciences SA

Emilie Labat

Nestlé Product Technology Centre

Frédéric Robin

Nestlé Product Technology Centre

Critical Reviews in Food Science and Nutrition

1040-8398 (ISSN) 1549-7852 (eISSN)

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Ämneskategorier

Livsmedelsvetenskap

Lantbruksvetenskap, skogsbruk och fiske

Näringslära

Styrkeområden

Livsvetenskaper och teknik (2010-2018)

DOI

10.1080/10408398.2013.781012

PubMed

25747755

Mer information

Senast uppdaterat

2019-06-03