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Cereal beta-glucans: use in foods to improve functionality and health.

Önning, Gunilla LU (2005) In Food Science and Technology 19(2). p.20-22
Abstract
The EU beta-glucan project is discussed together with the important diet related health issues, coronary heart disease and diabetes. Aspects considered include: effects of life-style and diet on the development of disease; the ability of cereal beta-glucans to lower plasma lipid levels and improve glucose tolerence; characteristics of beta-glucans; beta-glucans preparation and characterization; design of new food prototypes and consumer acceptance studies; and the physiological effects of beta-glucan preparations and enriched food prototypes in animal models and humans.
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author
organization
publishing date
type
Contribution to journal
publication status
published
subject
in
Food Science and Technology
volume
19
issue
2
pages
20 - 22
publisher
Institute of Food Science and Technology
external identifiers
  • scopus:22544454448
ISSN
1475-3324
language
English
LU publication?
yes
id
260df8d2-9fdd-4c33-a03a-fa5658efc164 (old id 161858)
date added to LUP
2007-07-17 08:06:57
date last changed
2017-01-01 06:49:15
@article{260df8d2-9fdd-4c33-a03a-fa5658efc164,
  abstract     = {The EU beta-glucan project is discussed together with the important diet related health issues, coronary heart disease and diabetes. Aspects considered include: effects of life-style and diet on the development of disease; the ability of cereal beta-glucans to lower plasma lipid levels and improve glucose tolerence; characteristics of beta-glucans; beta-glucans preparation and characterization; design of new food prototypes and consumer acceptance studies; and the physiological effects of beta-glucan preparations and enriched food prototypes in animal models and humans.},
  author       = {Önning, Gunilla},
  issn         = {1475-3324},
  language     = {eng},
  number       = {2},
  pages        = {20--22},
  publisher    = {Institute of Food Science and Technology},
  series       = {Food Science and Technology},
  title        = {Cereal beta-glucans: use in foods to improve functionality and health.},
  volume       = {19},
  year         = {2005},
}