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

(2008) JOURNAL OF CEREAL SCIENCE. 48(2). p.243-257
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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
Keywords
food interaction, consumer perception, 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

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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.
APA
Dewettinck, Koen, 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.
Chicago author-date
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.
Chicago author-date (all authors)
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.
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.
IEEE
[1]
K. Dewettinck, F. Van Bockstaele, B. Kühne, D. Van de Walle, T. Courtens, and X. Gellynck, “Nutritional value of bread: influence of processing, food interaction and consumer perception,” JOURNAL OF CEREAL SCIENCE, vol. 48, no. 2, pp. 243–257, 2008.
@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 Kühne, Bianka and Van de Walle, Davy and Courtens, Tine and Gellynck, Xavier},
  issn         = {0733-5210},
  journal      = {JOURNAL OF CEREAL SCIENCE},
  keywords     = {food interaction,consumer perception,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},
}

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