More of the grain - progress in the HEALTHGRAIN project for healthy cereal foods

Cereal Foods World

Volumn 55, Issue 2, 2010, Pages 79-84

  Poutanen, Kaisa ^a   Shepherd, Richard ^b   Shewry, Peter R ^c   Delcour, Jan A ^d   Björck, Inger ^e   Van Willem Der Kamp, J A N ^f   Ranieri, Roberto ^g  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b UNIVERSITY OF SURREY   (United Kingdom)

^c ROTHAMSTED RESEARCH   (United Kingdom)

^d UNIVERSITY OF LEUVEN   (Belgium)

^e LUND UNIVERSITY   (Sweden)

^f TNO   (Netherlands)

^g Barilla GR Flli SpA   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

CEREAL PRODUCTS;

EID: 77950397469     PISSN: 01466283     EISSN: None     Source Type: Journal    
DOI: 10.1094/CFW-55-2-0079     Document Type: Article

References (14)

1. Anson, N. Mateo, Selinheimo, E., Havenaar, R., Aura, A-M., Mattila, I., et al. Bioprocessing of wheat bran improves in vitro bioaccessibility and colonic metabolism of phenolic compounds. J. Agric. Food Chem. 57: 6148, 2009.
2. Dean, M., Raats, M. M., Shepherd, R., Arvola, A., Lahteenmaki, L., et al. Consumer perceptions and expectations for healthy cereal products. J. Cereal Sci. 46:188, 2007. (Pubitemid 47633138)
3. Hemery, Y, Rouau, X., Dragan, G, Bilici, M., Beleca, R., et al. Electrostatic properties of wheat bran and its constitutive layers: Influence of particle size, composition, and moisture content. J. Food Eng. 93:114, 2009.
4. Hemery, Y, Lullien-Pellerin, V., Rouau, X., Abécassis, J., Samson, M. F., et al. Biochemical markers: Efficient tools for the assessment of wheat grain tissue proportions in milling fractions. J. Cereal Sci. 49:55,2009.
5. Le Gall, M., Serena, A., Jørgensen, H., Theil, P. K., and Bach Knudsen, K. E. The role of whole grain wheat and wheat and rye ingredients on the digestion and fermentation processes in the gut - A model experiment with pigs. Br. J. Nutr. 102:1590, 2009.
6. Martelli, M. R., Barron, C., Delaporte, P., Viennois, G., Rouau, X., et al. Pulsed laser treatment: A new approach to reveal wheat outer layers properties. J. Cereal Sci. 49:354, 2009.
7. Poutanen, K., Shepperd, R., Shewry, P. R., Delcour, J. A., Björck, I., et al. Beyond whole grain: The European HEALTHGRAIN project aims at healthier cereal foods. Cereal Foods World 53:32, 2008.
8. Putseys, J. A., Derde, L. J., Lamberts, L., Goesaert, H., and Delcour, J. A. Production of tailor made short chain amylose-lipid complexes using varying reaction conditions. Carbohydr. Polym. 78:854, 2009.
9. Putseys, J. A., Derde, L. J., Lamberts, L., Östman, E., Björck, I., et al. Functionality of short chain amylose-lipid complexes in starch-water systems and their impact on in vitro starch degradation. J. Agric. Food Chem. In press.
10. Renzetti, S., Courtin, C. M., Delcour, J. A., and Arendt, E. K. Fundamental studies on the improved bread making performances of oat flour by oxidases and protease enzymatic treatment: Rheological, biochemical, and microstructural background. J. Cereal Sci. In press.
11. Rosenstock, I. M. Hitorical origins of the health belief model. Health Education Mongraphs 2:1, 1974.
12. Shewry, P. R. The HEALTHGRAIN programme opens new opportunities for improving wheat for nutrition and health. Nutrition Bulletin 34:225, 2009.
13. Vassallo, M., Saba, A., Arvola, A., Dean, M., Messina, F., et al. Willingness to use functional breads: Applying the Health Belief Model across four European countries. Appetite 52:452, 2009.
14. Ward, J., Poutanen, K., Gebruers, K., Piironen, V., Lampi, A.-M., et al. The HEALTHGRAIN cereal diversity screen: Concept, results, and prospects. J. Agric. Food Chem. 56:9699, 2008.