Whole grain in manufactured foods: Current use, challenges and the way forward-Reference-Cited by-同舟云学术

Whole grain in manufactured foods: Current use, challenges and the way forward

Published:2015-03-06 Issue:8 Volume:57 Page:1562-1568
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Schaffer-Lequart Christelle,Lehmann Undine,Ross Alastair B.,Roger Olivier,Eldridge Alison L.,Ananta Edwin,Bietry Marie-France,King Luis R.,Moroni Alice V.,Srichuwong Sathaporn,Wavreille Anne-Sophie,Redgwell Robert,Labat Emilie,Robin Frederic

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2013.781012

Reference71 articles.

1. Helping Consumers Achieve Recommended Intakes of Whole Grain Foods

2. Polyphenol composition and in vitro antioxidant activity of amaranth, quinoa buckwheat and wheat as affected by sprouting and baking

3. Whole-Grain Foods Do Not Affect Insulin Sensitivity or Markers of Lipid Peroxidation and Inflammation in Healthy, Moderately Overweight Subjects

4. Bioprocessing of Wheat Bran Improves in vitro Bioaccessibility and Colonic Metabolism of Phenolic Compounds

5. Effect of germination and probiotic fermentation on nutrient profile of pearl millet based food blends

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