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Sökning: L773:2396 8370 > (2020) > Side-stream product...

LIBRIS Formathandbok  (Information om MARC21)
FältnamnIndikatorerMetadata
00003942naa a2200433 4500
001oai:research.chalmers.se:f3dbe0e9-560b-4935-a515-f39c6d4ba8cb
003SwePub
008201220s2020 | |||||||||||000 ||eng|
0247 a https://research.chalmers.se/publication/5210742 URI
0247 a https://doi.org/10.1038/s41538-020-00081-02 DOI
040 a (SwePub)cth
041 a engb eng
042 9 SwePub
072 7a art2 swepub-publicationtype
072 7a ref2 swepub-contenttype
1001 a Koistinen, Ville Mikaelu Itä-Suomen Yliopisto,University of Eastern Finland4 aut
2451 0a Side-stream products of malting: a neglected source of phytochemicals
264 c 2020-12-11
264 1b 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 7a LANTBRUKSVETENSKAPERx Lantbruksvetenskap, skogsbruk och fiskex Livsmedelsvetenskap0 (SwePub)401032 hsv//swe
650 7a AGRICULTURAL SCIENCESx Agriculture, Forestry and Fisheriesx Food Science0 (SwePub)401032 hsv//eng
650 7a TEKNIK OCH TEKNOLOGIERx Kemiteknikx Kemiska processer0 (SwePub)204012 hsv//swe
650 7a ENGINEERING AND TECHNOLOGYx Chemical Engineeringx Chemical Process Engineering0 (SwePub)204012 hsv//eng
650 7a NATURVETENSKAPx Geovetenskap och miljövetenskapx Miljövetenskap0 (SwePub)105022 hsv//swe
650 7a NATURAL SCIENCESx Earth and Related Environmental Sciencesx Environmental Sciences0 (SwePub)105022 hsv//eng
7001 a Tuomainen, Marjou Itä-Suomen Yliopisto,University of Eastern Finland4 aut
7001 a Lehtinen, Pekka4 aut
7001 a Peltola, Petri4 aut
7001 a Auriola, Seppou Itä-Suomen Yliopisto,University of Eastern Finland4 aut
7001 a Jonsson, Karin,d 1982u Chalmers tekniska högskola,Chalmers University of Technology4 aut0 (Swepub:cth)jkarin
7001 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
7102 a Itä-Suomen Yliopistob Chalmers tekniska högskola4 org
7730 t npj Science of Foodd : Springer Science and Business Media LLCg 4:1q 4:1x 2396-8370
8564 u https://research.chalmers.se/publication/521074/file/521074_Fulltext.pdfx primaryx freey FULLTEXT
8564 u https://www.nature.com/articles/s41538-020-00081-0.pdf
8564 8u https://research.chalmers.se/publication/521074
8564 8u https://doi.org/10.1038/s41538-020-00081-0

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