Cereal beta-glucans: use in foods to improve functionality and health.

Research output: Contribution to journalArticlepeer-review

1 Citation (SciVal)


The EU beta-glucan project is discussed together with the important diet related health issues, coronary heart disease and diabetes. Aspects considered include: effects of life-style and diet on the development of disease; the ability of cereal beta-glucans to lower plasma lipid levels and improve glucose tolerence; characteristics of beta-glucans; beta-glucans preparation and characterization; design of new food prototypes and consumer acceptance studies; and the physiological effects of beta-glucan preparations and enriched food prototypes in animal models and humans.
Original languageEnglish
Pages (from-to)20-22
JournalFood Science and Technology (London)
Issue number2
Publication statusPublished - 2005

Subject classification (UKÄ)

  • Biochemistry and Molecular Biology


Dive into the research topics of 'Cereal beta-glucans: use in foods to improve functionality and health.'. Together they form a unique fingerprint.

Cite this