Towards improving the nutrition and health of the aged: the role of sprouted grains and encapsulation of bioactive compounds in functional bread

Towards improving the nutrition and health of the aged: the role of sprouted grains and encapsulation of bioactive compounds in functional bread - a review

Published:2018-09-04 Issue:5 Volume:54 Page:1435-1447
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Amoah Isaac¹²^ORCID,Cairncross Carolyn¹,Sturny Arno³,Rush Elaine¹²

Affiliation:

1. Faculty of Health and Environmental Sciences; Auckland University of Technology; Auckland 1010 New Zealand

2. Riddet Institute; Massey University; Private Bag 11222 Palmerston North 4442 New Zealand

3. School of Tourism and Hospitality; Auckland University of Technology; Auckland 1010 New Zealand

Funder

Tertiary Education Commission

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13934/fullpdf

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