Assessing Sensory Preferences in Wholegrain Flour: A Comparative Study of Ancient and Introgression Lines

Olawale Olalekan, Elaine Ceresino, Julia Darlison, Karin Wendin, Tina Henriksson, Karin Gerhardt, Thomas Björklund, F Odilbekov, Eva Johansson, Mahbubjon Rahmatov

Forskningsoutput: KonferensbidragSammanfattning (abstract)Peer review

Sammanfattning

Looking into the great variety of cereals, there is a great potential for delicious,
healthy and sustainable innovations. However, research is needed to
specify their functionalities and how to optimise new products. The functionality
and characteristics of wheat genotypes from genetically diverse origins
have enormous variability. These genotypes are also known for containing
significant levels of health-promoting compounds, which impact
their sensory characteristics.
OriginalspråkEngelska
Sidor24-24
Antal sidor1
StatusPublicerad - 2024-dec.-27
EvenemangStockholm Gastronomy Conference - Sweden, Stockholm
Varaktighet: 2023-nov.-232023-nov.-25
https://capitalofgastronomy.se/en/stockholm-gastronomy-conference/

Konferens

KonferensStockholm Gastronomy Conference
OrtStockholm
Period23-11-2323-11-25
Internetadress

Nationell ämneskategori

  • Livsmedelsvetenskap (40103)

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