By Weegels, Peter

Client pushed Cereal Innovation: the place technological know-how Meets contains a choice of papers from oral and poster shows, in addition to all of the abstracts from the 1st Spring assembly prepared by way of Cereals&Europe, the ecu component to AACC foreign. those court cases speak about the key innovation demanding situations the cereal is dealing with to fulfill shoppers calls for and expectations.

Consumers wishes are maybe top summarized as meals which are secure, fit, and engaging. This publication is helping solution tricky questions relating to those crucial wishes. With recognize to security, the cereal can already boast of a great recognition and an extended culture of safeguarding cereals and their items. yet how can one outline fit ? How does one distinguish among truth and fiction? If the easiest how one can upload wellbeing and fitness merits to cereal items are to be made up our minds, the shopper s palate wishes first to be happy. What are the main reasonable how one can manufacture grain-based items for security, wellbeing and fitness, and palatability? This convention addressed those vital questions and this publication is the results of the study and insights of the various brightest minds in grain technology today.

Areas of concentration - client pushed Cereal Innovation convention Proceedings

Plenary Papers from Invited Lecturers:

buyer Attitudes in the direction of fit Cereal Products

customer, Cereals and overall healthiness: developments, Fads and Reality

overall healthiness merits of entire Grain Products

Science Track:

purchaser Insights and dietary features of cutting edge Cereal-based Products

dietary and Sensory Quality


Cereals: resource of top quality Nutrients

legislation and sensible Nutrients


Technology music:

greater methods for greater Nutrition

Bioactive Ingredients

Product Quality

Product Texture and Quality

Shelf Life


Show description

Read Online or Download Consumer Driven Cereal Innovation: Where Science Meets Industry PDF

Similar science & mathematics books

1+1=10: Mathematik für Höhlenmenschen

Mehr als die einfache Logik eines Frühmenschen brauchen Sie nicht, um die Grundzüge der Mathematik zu verstehen. Denn Sie treffen in diesem Buch viele einfache, quick gefühlsmäßig zu erfassende mathematische Prinzipien des täglichen Lebens. Deswegen kann der Autor bei seinem Versuch, die Mathematik „begreiflich“ zu machen, in die Steinzeit zurückgehen – genauer gesagt: etwa in die Jungsteinzeit, 10.

Solid-Phase Peptide Synthesis

The seriously acclaimed laboratory regular for greater than 40 years, tools in Enzymology is likely one of the such a lot hugely revered guides within the box of biochemistry. given that 1955, each one volumehas been eagerly awaited, usually consulted, and praised by way of researchers and reviewers alike. greater than 275 volumes were released (all of them nonetheless in print) and masses of the cloth is suitable even today-truly a necessary book for researchers in all fields of lifestyles sciences.

Schöne Sätze der Mathematik. Ein Überblick mit kurzen Beweisen

In diesem Buch finden Sie Perlen der Mathematik aus 2500 Jahren, beginnend mit Pythagoras und Euklid über Euler und Gauß bis hin zu Poincaré und Erdös. Sie erhalten einen Überblick über schöne und zentrale mathematische Sätze aus neun unterschiedlichen Gebieten und einen Einblick in große elementare Vermutungen.

Extra resources for Consumer Driven Cereal Innovation: Where Science Meets Industry

Example text

P. LEMAN (1), H. GOESAERT (1), J. DELCOUR (1). U. LEUVEN, Leuven, Belgium. Bread recipes are commonly supplemented with amylases. Through their action, these enzymes provide reducing sugars which support yeast metabolism, improve crust color and reduce dough viscosity in the initial phases of baking, hence facilitating dough expansion. Some heat-stable amylases (including a Bacillus stearothermophilus maltogenic amylase, BStA) are also very effective in retarding bread staling, although their functionality is still poorly understood at present.

The new EU Regulation EC 1924/2006 on nutrition and health claims made on foods (Anonymous, 2007) is aiming at avoiding situations where nutrition or health claims mask poor overall nutritional quality of a food product. To this end nutrient profiles will be defined. These will take into account the content of different nutrients and substances with a nutritional or physiological effect, such as salt/sodium, sugars, saturated and trans fats, excessive intakes of which in the overall diet are not recommended, as well as poly- and mono-unsaturated fats, available carbohydrates other than sugars, vitamins, minerals, protein and fibre.

ARO (2), V. HIETANIEMI (2), P. LEHTINEN (1), K. POUTANEN (1). (1) VTT Technical Research Centre, Espoo, Finland; (2) MTT Agrifood Research Finland, Jokioinen, Finland. Oat is a superior source of soluble fibre plus phytochemicals, unsaturated fatty acids and high-quality protein. The consumers are aware of the health-promoting properties of oat and the physiological effects of oat β-glucans are evident and well-documented, Different type of commercial β-glucan fractions are available on global market.

Download PDF sample

Rated 4.12 of 5 – based on 37 votes