press
Final HEALTHGRAIN Conference: 5-7 May 2010
Lund, Sweden
Consumers in European countries appreciate grain healthiness in diverse ways. Health benefits of wheat can be improved by plant breeding
Creating new healthy ingredients by developing innovative milling techniques and processes for cereal grains
Scientific cooperation shows potential of bioprocessing for improving exploitability of wheat bran
Engineering wheat arabinoxylan for new applications
New and improved gluten free foods developed for patients with Coeliac Disease
Novel processing technologies developed for extending use of oats in gluten-free diet
Evidence for health potential of wheat aleurone as part of ready-to-eat cereals and bread
Rye and barley products facilitate blood glucose and appetite regulations
The European HEALTHGRAIN consortium developed a definition for whole grain
Wholemeal pizza with olives, cherry tomatoes and…
Cut the risk of diabetes by up to a third
