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

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Abstract

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)
Volume19
Issue number2
Publication statusPublished - 2005

Subject classification (UKÄ)

  • Biochemistry and Molecular Biology

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