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Exploiting grain bioactivity for improved nutrition and health


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Poutanen, Kaisa (2010) Exploiting grain bioactivity for improved nutrition and health. Paper at: Plant breeding and management for human nutrition - How we can produce more healthful crops and food products? NJF seminar 419, Forssa, Finland, 10-11 June 2010.

[img] Microsoft Word - Published Version - English

Online at: http://www.njf.nu/filebank/files/20110126$171900$fil$B667IptqdoxZr6f40evH.pdf


Foods should be made available to deliver more grain fibre and outer layers of the grains,
while also addressing the consumer expectations of palatability and convenience. This
demands for new ingredients high in grain phytochemicals and with good technological
properties. The natural diversity in grains offers a good basis for tailored fractionation
and bioprocessing. The grain chain from plant breeding and crop selection should take
into account the nutritional quality criteria set by the end-use. This was the approach in
the EU integrated project HEALTHGRAIN running in 2005-2010 (www.healthgrain.org),
which addressed the whole grain chain to provide consumers with healthy grain-based
foods and ingredients (Poutanen et al 2008). It included studies of consumer
expectations, development of a biotechnology toolbox for plant breeding, development of
wet and dry milling and novel bioprocessing technologies for grain processing, studies of
mechanisms behind the metabolic merits of foods in a series of in vitro, animal and
human studies, and identification of health-relevant cereal food criteria.

EPrint Type:Conference paper, poster, etc.
Type of presentation:Paper
Keywords:grain, bioactivity, nutritional quality
Subjects: Food systems > Food security, food quality and human health
Research affiliation: Finland > Technical Research Centre of Finland VTT
Deposited By: Koistinen, Riitta
ID Code:18283
Deposited On:07 Feb 2011 12:00
Last Modified:07 Feb 2011 12:00
Document Language:English
Refereed:Not peer-reviewed

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