Session: Health effects of whole grains. Process-induced changes on bioactive compounds in whole grain rye

Proceedings of the Nutrition Society

Volumn 62, Issue 1, 2003, Pages 117-122

  Liukkonen, Kirsi Helena ^a   Katina, Kati ^a   Wilhelmsson, Annika ^a   Myllymäki, Olavi ^a   Lampi, Anna Maija ^b   Kariluoto, Susanna ^b   Piironen, Vieno ^b   Heinonen, Satu Maarit ^b   Nurmi, Tarja ^b   Adlercreutz, Herman ^b   Peltoketo, Anna ^b   Pihlava, Juha Matti ^c   Hietaniemi, Veli ^c   Poutanen, Kaisa ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b UNIVERSITY OF HELSINKI   (Finland)

^c FINNISH FOREST RESEARCH INSTITUTE   (Finland)

Author keywords

Dietary fibre; Food processing; Rye; Whole grains

Indexed keywords

ALPHA TOCOTRIENOL; FOLIC ACID; LIGNAN; PHENOL DERIVATIVE; RESORCINOL DERIVATIVE; STEROL; TOCOPHEROL; TRACE ELEMENT;

BIOAVAILABILITY; CONFERENCE PAPER; DIETARY FIBER; EXTRACTION; FERMENTATION; FOOD PROCESSING; GERMINATION; MACRONUTRIENT; NUTRITIONAL VALUE; QUALITY CONTROL; RYE; CHEMISTRY; FOOD HANDLING; FOOD INDUSTRY; HEALTH FOOD; METHODOLOGY; REVIEW; STANDARD;

SECALE CEREALE;

DIETARY FIBER; FERMENTATION; FOOD HANDLING; FOOD-PROCESSING INDUSTRY; GERMINATION; HEALTH FOOD; SECALE CEREALE;

EID: 0642285037     PISSN: 00296651     EISSN: None     Source Type: Journal    
DOI: 10.1079/PNS2002218     Document Type: Conference Paper

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