How can technology help to deliver more of grain in cereal foods for a healthy diet?

Author:

Poutanen K.,Sozer N.,Della Valle G.

Funder

Academy of Finland

European Community's Seventh Framework Programme

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference103 articles.

1. Helping consumers achieve recommended intakes of whole grain foods;Adams;J. Am. Coll. Nutrit.,2000

2. Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack;Ainsworth;J. Food Eng.,2007

3. Influence of particle size reduction on structural and mechanical properties of extruded rye bran;Alam;Food Bioprocess Technol.,2013

4. Baking properties and microstructure of pseudocereal flours in gluten-free bread formulations;Alvarez-Jubete;Eur. Food Res. Technol,2010

5. Annex I: (EC) No: 1924/2006 of 30 Dec 2006 lastly amended by Regulation (EC) No 1116/2010. Regulation (EC) No 1924/2006 of The European Parliament and of The Council of 20 December 2006 on nutrition and health claims made on foods.

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