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| Kaukovirta-Norja, Anu; Wilhelmson, Annika; Poutanen, Kaisa. |
| The biochemical and physiological reactions of germination have long been utilised to produce barley malt for brewing and other purposes. Also some oat malt has been produced as raw-material of ale and stout production. The main goals of malting have been the degradation of grain storage components to soften the kernel structure, synthesis of amylolytic enzymes and production of nutrients for brewing yeast. Also flavour and colour attributes have been important. During the recent years interest has arisen also in the secondary metabolites produced during germination, which can have valuable health promoting properties and act as bioactive or functional compounds in foods. By using a tailored germination/malting process a desired combination of valuable... |
| Tipo: Journal paper |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2004 |
URL: http://orgprints.org/16836/1/Kaukovirta.pdf |
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| Poutanen, Kaisa. |
| Foods should be made available to deliver more grain fibre and outer layers of the grains, while also addressing the consumer expectations of palatability and convenience. This demands for new ingredients high in grain phytochemicals and with good technological properties. The natural diversity in grains offers a good basis for tailored fractionation and bioprocessing. The grain chain from plant breeding and crop selection should take into account the nutritional quality criteria set by the end-use. This was the approach in the EU integrated project HEALTHGRAIN running in 2005-2010 (www.healthgrain.org), which addressed the whole grain chain to provide consumers with healthy grain-based foods and ingredients (Poutanen et al 2008). It included... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health. |
| Ano: 2010 |
URL: http://orgprints.org/18283/1/Poutanen.doc |
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