Cereal beta-glucans: use in foods to improve functionality and health.
(2005) In Food Science and Technology (London) 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.
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/161858
- author
- Önning, Gunilla LU
- organization
- publishing date
- 2005
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Food Science and Technology (London)
- 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
- 2016-04-01 15:52:36
- date last changed
- 2022-01-28 07:44:09
@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 (London)}}, title = {{Cereal beta-glucans: use in foods to improve functionality and health.}}, volume = {{19}}, year = {{2005}}, }