Sökning: onr:"swepub:oai:research.chalmers.se:f3dbe0e9-560b-4935-a515-f39c6d4ba8cb" > Side-stream product...
Fältnamn | Indikatorer | Metadata |
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000 | 03942naa a2200433 4500 | |
001 | oai:research.chalmers.se:f3dbe0e9-560b-4935-a515-f39c6d4ba8cb | |
003 | SwePub | |
008 | 201220s2020 | |||||||||||000 ||eng| | |
024 | 7 | a https://research.chalmers.se/publication/5210742 URI |
024 | 7 | a https://doi.org/10.1038/s41538-020-00081-02 DOI |
040 | a (SwePub)cth | |
041 | a engb eng | |
042 | 9 SwePub | |
072 | 7 | a art2 swepub-publicationtype |
072 | 7 | a ref2 swepub-contenttype |
100 | 1 | a Koistinen, Ville Mikaelu Itä-Suomen Yliopisto,University of Eastern Finland4 aut |
245 | 1 0 | a Side-stream products of malting: a neglected source of phytochemicals |
264 | c 2020-12-11 | |
264 | 1 | b Springer Science and Business Media LLC,c 2020 |
338 | a electronic2 rdacarrier | |
520 | a Whole grain consumption reduces the risk of several chronic diseases. A major contributor to the effect is the synergistic and additive effect of phytochemicals. Malting is an important technological method to process whole grains; the main product, malted grain, is used mainly for brewing, but the process also yields high amounts of side-stream products, such as rootlet. In this study, we comprehensively determined the phytochemical profile of barley, oats, rye, and wheat in different stages of malting and the subsequent extraction phases to assess the potential of malted products and side-streams as a dietary source of bioactive compounds. Utilizing semi-quantitative LC–MS metabolomics, we annotated 285 phytochemicals from the samples, belonging to more than 13 chemical classes. Malting significantly altered the levels of the compounds, many of which were highly increased in the rootlet. Whole grain cereals and the malting products were found to be a diverse and rich source of phytochemicals, highlighting the value of these whole foods as a staple. The characterization of phytochemicals from the 24 different sample types revealed previously unknown existence of some of the compound classes in certain species. The rootlet deserves more attention in human nutrition, rather than its current use mainly as feed, to benefit from its high content of bioactive components. | |
650 | 7 | a LANTBRUKSVETENSKAPERx Lantbruksvetenskap, skogsbruk och fiskex Livsmedelsvetenskap0 (SwePub)401032 hsv//swe |
650 | 7 | a AGRICULTURAL SCIENCESx Agriculture, Forestry and Fisheriesx Food Science0 (SwePub)401032 hsv//eng |
650 | 7 | a TEKNIK OCH TEKNOLOGIERx Kemiteknikx Kemiska processer0 (SwePub)204012 hsv//swe |
650 | 7 | a ENGINEERING AND TECHNOLOGYx Chemical Engineeringx Chemical Process Engineering0 (SwePub)204012 hsv//eng |
650 | 7 | a NATURVETENSKAPx Geovetenskap och miljövetenskapx Miljövetenskap0 (SwePub)105022 hsv//swe |
650 | 7 | a NATURAL SCIENCESx Earth and Related Environmental Sciencesx Environmental Sciences0 (SwePub)105022 hsv//eng |
700 | 1 | a Tuomainen, Marjou Itä-Suomen Yliopisto,University of Eastern Finland4 aut |
700 | 1 | a Lehtinen, Pekka4 aut |
700 | 1 | a Peltola, Petri4 aut |
700 | 1 | a Auriola, Seppou Itä-Suomen Yliopisto,University of Eastern Finland4 aut |
700 | 1 | a Jonsson, Karin,d 1982u Chalmers tekniska högskola,Chalmers University of Technology4 aut0 (Swepub:cth)jkarin |
700 | 1 | a Hanhineva, Kati,d 1972u Chalmers tekniska högskola,Chalmers University of Technology,Itä-Suomen Yliopisto,University of Eastern Finland,Turun Yliopisto,University of Turku4 aut0 (Swepub:cth)kati |
710 | 2 | a Itä-Suomen Yliopistob Chalmers tekniska högskola4 org |
773 | 0 | t npj Science of Foodd : Springer Science and Business Media LLCg 4:1q 4:1x 2396-8370 |
856 | 4 | u https://research.chalmers.se/publication/521074/file/521074_Fulltext.pdfx primaryx freey FULLTEXT |
856 | 4 | u https://www.nature.com/articles/s41538-020-00081-0.pdf |
856 | 4 8 | u https://research.chalmers.se/publication/521074 |
856 | 4 8 | u https://doi.org/10.1038/s41538-020-00081-0 |
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