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

Undine Lehmann

Alastair Ross

Chalmers, Biologi och bioteknik, Livsmedelsvetenskap

Olivier Roger

Alison L Eldridge

Edwin Ananta

Marie-France Bietry

Luis R King

Alice Moroni

Sathaporn Srichuwong

Anne-Sophie Wavreille

Robert Redgwell

Emilie Labat

Frédéric Robin

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

DOI

10.1080/10408398.2013.781012

PubMed

25747755