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Nutritional value of bread: influence of processing, food interaction and consumer perception

Koen Dewettinck UGent, Filip Van Bockstaele UGent, Bianka Kühne UGent, Davy Van de Walle UGent, Tine Courtens and Xavier Gellynck UGent (2008) JOURNAL OF CEREAL SCIENCE. 48(2). p.243-257
abstract
The nearly ubiquitous consumption of cereals all over the world gives cereals an important position in international nutrition. Besides the high starch content as energy source, cereals provide dietary fibre, nutritious protein and lipids rich in essential fatty acids. Important micro-nutrients present in cereals are vitamins, especially many B vitamins, minerals, antioxidants and phytochemicals. In general, cereals provide important amounts of most nutrients. However, processing may decrease or increase the levels of the bioactive components in grains and also modify the bioavailability of these components. In addition, interactions between bread and companion foods have effects on the nutritional quality. The aim of this paper is to review the existing literature on the effects of processing techniques and interactions with other food components in a mixed meal on the nutritional quality of bread. Furthermore, research findings on the consumer perception of bread in Belgium are included. This information can help health professionals and policy makers to give clear and targeted advice about the positive effects of bread in the human nutrition during consultations
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (review)
publication status
published
subject
keyword
consumer perception, food interaction, nutritional value, processing, bread, grains, LACTIC-ACID BACTERIA, RESISTANT STARCH FORMATION, CORONARY-HEART-DISEASE, DEGRADE PHYTIC ACID, GLYCEMIC INDEX DIET, WHOLE WHEAT-FLOUR, INSULIN RESPONSES, HEALTHY-SUBJECTS, GLUCOSE-TOLERANCE, BLOOD-GLUCOSE
journal title
JOURNAL OF CEREAL SCIENCE
J. Cereal Sci.
volume
48
issue
2
pages
243 - 257
Web of Science type
Review
Web of Science id
000259374100002
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
3.026 (2008)
JCR rank
11/106 (2008)
JCR quartile
1 (2008)
ISSN
0733-5210
DOI
10.1016/j.jcs.2008.01.003
language
English
UGent publication?
yes
classification
A1
copyright statement
I have transferred the copyright for this publication to the publisher
id
531505
handle
http://hdl.handle.net/1854/LU-531505
date created
2009-03-26 12:09:26
date last changed
2010-07-16 16:23:12
@article{531505,
  abstract     = {The nearly ubiquitous consumption of cereals all over the world gives cereals an important position in international nutrition.  Besides the high starch content as energy source, cereals provide dietary fibre, nutritious protein and lipids rich in essential fatty acids.  Important micro-nutrients present in cereals are vitamins, especially many B vitamins, minerals, antioxidants and phytochemicals.  In general, cereals provide important amounts of most nutrients.  However, processing may decrease or increase the levels of the bioactive components in grains and also modify the bioavailability of these components.  In addition, interactions between bread and companion foods have effects on the nutritional quality.  The aim of this paper is to review the existing literature on the effects of processing techniques and interactions with other food components in a mixed meal on the nutritional quality of bread.  Furthermore, research findings on the consumer perception of bread in Belgium are included.  This information can help health professionals and policy makers to give clear and targeted advice about the positive effects of bread in the human nutrition during consultations},
  author       = {Dewettinck, Koen and Van Bockstaele, Filip and K{\"u}hne, Bianka and Van de Walle, Davy and Courtens, Tine and Gellynck, Xavier},
  issn         = {0733-5210},
  journal      = {JOURNAL OF CEREAL SCIENCE},
  keyword      = {consumer perception,food interaction,nutritional value,processing,bread,grains,LACTIC-ACID BACTERIA,RESISTANT STARCH FORMATION,CORONARY-HEART-DISEASE,DEGRADE PHYTIC ACID,GLYCEMIC INDEX DIET,WHOLE WHEAT-FLOUR,INSULIN RESPONSES,HEALTHY-SUBJECTS,GLUCOSE-TOLERANCE,BLOOD-GLUCOSE},
  language     = {eng},
  number       = {2},
  pages        = {243--257},
  title        = {Nutritional value of bread: influence of processing, food interaction and consumer perception},
  url          = {http://dx.doi.org/10.1016/j.jcs.2008.01.003},
  volume       = {48},
  year         = {2008},
}

Chicago
Dewettinck, Koen, Filip Van Bockstaele, Bianka Kühne, Davy Van de Walle, Tine Courtens, and Xavier Gellynck. 2008. “Nutritional Value of Bread: Influence of Processing, Food Interaction and Consumer Perception.” Journal of Cereal Science 48 (2): 243–257.
APA
Dewettinck, K., Van Bockstaele, F., Kühne, B., Van de Walle, D., Courtens, T., & Gellynck, X. (2008). Nutritional value of bread: influence of processing, food interaction and consumer perception. JOURNAL OF CEREAL SCIENCE, 48(2), 243–257.
Vancouver
1.
Dewettinck K, Van Bockstaele F, Kühne B, Van de Walle D, Courtens T, Gellynck X. Nutritional value of bread: influence of processing, food interaction and consumer perception. JOURNAL OF CEREAL SCIENCE. 2008;48(2):243–57.
MLA
Dewettinck, Koen, Filip Van Bockstaele, Bianka Kühne, et al. “Nutritional Value of Bread: Influence of Processing, Food Interaction and Consumer Perception.” JOURNAL OF CEREAL SCIENCE 48.2 (2008): 243–257. Print.