By Weegels, Peter
Purchaser pushed Cereal Innovation: the place technological know-how Meets features a number of papers from oral and poster shows, besides the entire abstracts from the 1st Spring assembly prepared through Cereals&Europe, the eu portion of AACC overseas. those lawsuits talk about the foremost innovation demanding situations the cereal is dealing with to fulfill shoppers calls for and expectations.
Consumers wishes are possibly most sensible summarized as meals which are secure, fit, and attractive. This ebook is helping resolution difficult questions concerning those crucial wishes. With admire to defense, the cereal can already boast of a very good recognition and an extended culture of safeguarding cereals and their items. yet how can one outline fit ? How does one distinguish among fact and fiction? If the simplest how one can upload overall healthiness advantages to cereal items are to be made up our minds, the patron s palate wishes first to be happy. What are the main competitively priced how you can manufacture grain-based items for defense, overall healthiness, and palatability? This convention addressed those vital questions and this publication is the results of the study and insights of a few of the brightest minds in grain technology today.
Areas of concentration - buyer pushed Cereal Innovation convention Proceedings
Plenary Papers from Invited Lecturers:
patron Attitudes in the direction of fit Cereal Products
patron, Cereals and future health: developments, Fads and Reality
well-being advantages of complete Grain Products
client Insights and dietary features of leading edge Cereal-based Products
dietary and Sensory Quality
Cereals: resource of top quality Nutrients
law and sensible Nutrients
higher tactics for greater Nutrition
Product Texture and Quality
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Extra resources for Consumer Driven Cereal Innovation: Where Science Meets Industry
SKREDE (2). (1) Matforsk, Aas, Norway; (2) Norwegian University of Life Science, Dept. of Animal Science, Aas, Norway. Previous studies have shown that lactic acid fermentation of whole meal flour (WMF) barley may change the carbohydrate composition and the availability of nutrients for digestion and absorption. The levels of total dietary fibre and β-glucans were decreased by fermentation, while glucose levels increased. The observed decrease in total β-glucans was mainly restricted to the soluble fraction.
As a result of protease treatment the intensive, bitter flavour of rye increased, indicating that certain small peptides and concomitantly released phenolic compounds had a role in the bitter flavour. (Bio)technologies tailored to design the cereal flavour in a controlled way are being developed in an ongoing study. The aims of this study include establishing relations between chemistry/macromolecular characteristics of flavour and sensory profile of grains, understanding the role of the food biopolymer matrix in sensory perception.
Cereal Sci. In press. 23 Abstracts Science Track: Consumer Insights and Nutritional Aspects of Innovative Cereal-Based Products Nutritional and Sensory Quality How to Make Good Dough - Revitalizing Your Product Portfolio by Understanding Consumer Needs. P. DE WIT (2), M. ARINK (1). (1) SKIM Analytical, Rotterdam, The Netherlands; (2) Consumer Perception & Behaviour, UFHRI, Unilever, Vlaardingen, The Netherlands. Unilever is vitally aware of the general trends that are affecting consumers’ lives.