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

Critical Reviews in Food Science and Nutrition

Volumn 57, Issue 8, 2017, Pages 1562-1568

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

^a NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Cereals; consumer; food technology; health; whole grain

Indexed keywords

FOOD TECHNOLOGY; HEALTH;

CEREALS; COMPLEX CARBOHYDRATES; CONSUMER; DIETARY FIBERS; DIETARY GUIDELINES; HEALTH BENEFITS; PROCESS TECHNOLOGIES; WHOLE GRAINS;

NUTRITION;

CEREAL; CLINICAL TRIAL; CONSUMER; DIET; FOOD HANDLING; HUMAN; PROCESS TECHNOLOGY; TRUST; WHOLE GRAIN; ADMINISTRATION AND DOSAGE; ANALYSIS; ATTITUDE TO HEALTH; CALORIC INTAKE; CHEMISTRY; CONSUMER ATTITUDE; DIETARY FIBER; HEALTHY DIET; NUTRITION POLICY; NUTRITIONAL VALUE; PRODUCT SAFETY; PROTEIN INTAKE; TASTE;

PLANT MEDICINAL PRODUCT; PROTEIN INTAKE;

CONSUMER BEHAVIOR; CONSUMER PRODUCT SAFETY; DIETARY FIBER; DIETARY PROTEINS; ENERGY INTAKE; FOOD HANDLING; HEALTH KNOWLEDGE, ATTITUDES, PRACTICE; HEALTHY DIET; HUMANS; NUTRITION POLICY; NUTRITIVE VALUE; PHYTOCHEMICALS; TASTE; WHOLE GRAINS;

EID: 85015250148     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2013.781012     Document Type: Article

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