Cereal functional foods

Plestenjak, A.; Pozrl, T. . Biotechnical Fac., Food Science and Technology Dept.

Cereal functional foods

2001

Plestenjak, A. | Pozrl, T. (Ljubljana Univ. (Slovenia). Biotechnical Fac., Food Science and Technology Dept.)

Described are Functional foods based on cereals by means of diferent technologies: bread, pasta, breakfast cereals, snakes and confectionary. These functional foods can be prepaired by two modes. The first one is mixing of diferent cereal fractions to achieve fixed composition of dietary fibre, proteins, fats, phitochemicals, antioxidants, vitamins and minerals. The second one is the suplementation of diferent functional ingredients during the production direct to standard cereal materials for the same reason.

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AGROVOC Keywords

alimentos sanos cereales cereals dietary fibres fibra de la dieta fibre alimentaire health foods inulin inulina inuline oligosaccharide oligosaccharides procesamiento processing traitement

Bibliographic information

Published in

Bitencevi zivilski dnevi

Issue 21

Pagination

p. 237-242

Other Subjects

Aliment sante pour homme; Cereale; Oligosacaridos

Language

Slovenian

Note

Summaries (En, Sl)

1 table; 1 ill., 10 ref.

ISBN

961-6333-13-5

Translated Title

Funkcionalna zivila iz zit

Type

Summary; Conference

Source

Functional Foods. Proceedings of thematic survey of topic in food science and technology and nutrition for postgraduate studies., Zlender, B.Gasperlin, L. (Eds.).- Ljubljana (Slovenia), 2001.- ISBN 961-6333-13-5

Conference

21th Food Technology Days 2001 dedicated to Prof. F. Bitenc, Portoroz (Slovenia), 8-9 Nov 2001

In AGRIS since: 2002-08-15

Format: AGRIS AP

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Cereal functional foods

2001

AGROVOC Keywords

Bibliographic information