Microstructure of Extrusion-Cooked Whole Grain in Controlling Product Quality-Reference-Cited by-同舟云学术

Microstructure of Extrusion-Cooked Whole Grain in Controlling Product Quality

Published:2023-06-26 Issue: Volume: Page:1-26
ISSN:8755-9129
Container-title:Food Reviews International
language:en
Short-container-title:Food Reviews International

Author:

Cui Congli¹,Li Dong¹,Wang Li-Jun²,Wang Yong³

Affiliation:

1. College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-Food Biomass, China Agricultural University, Beijing, China

2. College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China

3. School of Chemical Engineering, University of New South Wales, Kensington, New South Wales, Australia

Funder

National Key Research and Development Program of China

Publisher

Informa UK Limited

Subject

General Chemical Engineering,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/87559129.2023.2227981

Reference152 articles.

1. Whole grain consumption and human health: an umbrella review of observational studies

2. Consensus, Global Definitions of Whole Grain as a Food Ingredient and of Whole-Grain Foods Presented on Behalf of the Whole Grain Initiative

3. Konde, Å. B.; Bjerselius, R.; Haglund, L.; Jansson, A.; Pearson, M.; Färnstrand, J. S. Swedish dietary guidelines – risk and benefit management report [Rapport 5; 2015]. 2015. http://www.fao.org/3/a-az907e.

4. Review of whole grain and dietary fiber recommendations and intake levels in different countries

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