Engineering taste and health: Cereal fermentation

Kaisa Poutanen (Corresponding Author), Laura Flander, Kati Katina

Research output: Contribution to journalArticleProfessional

Abstract

Cereal fermentation using sourdough starter cultures (i.e. containing Lactobacilli and yeasts) is an ancient technology that has been harnessed in modern food processes to improve the flavour, structure and stability of cereal foods. The technique also provides a method of designing and improving health-giving characteristics, such as retarding the glycemic response, increasing the availability of minerals, vitamins and other bioactive constituents or producing non-digestible prebiotic oligo- and polysaccharides.
Original languageEnglish
Pages (from-to)40-42
JournalFood Engineering & Ingredients
Volume35
Issue number2
Publication statusPublished - 2010
MoE publication typeD1 Article in a trade journal

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Fermentation
Health
Oligosaccharides
Starters
Flavors
Vitamins
Polysaccharides
Yeast
Minerals
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Poutanen, Kaisa ; Flander, Laura ; Katina, Kati. / Engineering taste and health : Cereal fermentation. In: Food Engineering & Ingredients. 2010 ; Vol. 35, No. 2. pp. 40-42.
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Poutanen, K, Flander, L & Katina, K 2010, 'Engineering taste and health: Cereal fermentation', Food Engineering & Ingredients, vol. 35, no. 2, pp. 40-42.

Engineering taste and health : Cereal fermentation. / Poutanen, Kaisa (Corresponding Author); Flander, Laura; Katina, Kati.

In: Food Engineering & Ingredients, Vol. 35, No. 2, 2010, p. 40-42.

Research output: Contribution to journalArticleProfessional

TY - JOUR

T1 - Engineering taste and health

T2 - Cereal fermentation

AU - Poutanen, Kaisa

AU - Flander, Laura

AU - Katina, Kati

PY - 2010

Y1 - 2010

N2 - Cereal fermentation using sourdough starter cultures (i.e. containing Lactobacilli and yeasts) is an ancient technology that has been harnessed in modern food processes to improve the flavour, structure and stability of cereal foods. The technique also provides a method of designing and improving health-giving characteristics, such as retarding the glycemic response, increasing the availability of minerals, vitamins and other bioactive constituents or producing non-digestible prebiotic oligo- and polysaccharides.

AB - Cereal fermentation using sourdough starter cultures (i.e. containing Lactobacilli and yeasts) is an ancient technology that has been harnessed in modern food processes to improve the flavour, structure and stability of cereal foods. The technique also provides a method of designing and improving health-giving characteristics, such as retarding the glycemic response, increasing the availability of minerals, vitamins and other bioactive constituents or producing non-digestible prebiotic oligo- and polysaccharides.

M3 - Article

VL - 35

SP - 40

EP - 42

JO - Food Engineering & Ingredients

JF - Food Engineering & Ingredients

SN - 1471-2806

IS - 2

ER -