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

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: Konferensbidrag › Sammanfattning (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.

Originalspråk	Engelska
Sidor	24-24
Antal sidor	1
Status	Publicerad - 2024-dec.-27
Evenemang	Stockholm Gastronomy Conference - Sweden, Stockholm Varaktighet: 2023-nov.-23 → 2023-nov.-25 https://capitalofgastronomy.se/en/stockholm-gastronomy-conference/

Konferens

Konferens	Stockholm Gastronomy Conference
Ort	Stockholm
Period	23-11-23 → 23-11-25
Internetadress	https://capitalofgastronomy.se/en/stockholm-gastronomy-conference/

Nationell ämneskategori

Livsmedelsvetenskap (40103)

Åtkomst av dokument

https://www.diva-portal.org/smash/get/diva2:1879342/FULLTEXT01.pdf

Citera det här

Olalekan, O., Ceresino, E., Darlison, J., Wendin, K., Henriksson, T., Gerhardt, K., Björklund, T., Odilbekov, F., Johansson, E., & Rahmatov, M. (2024). Assessing Sensory Preferences in Wholegrain Flour: A Comparative Study of Ancient and Introgression Lines. 24-24. Abstract från Stockholm Gastronomy Conference, Stockholm. https://www.diva-portal.org/smash/get/diva2:1879342/FULLTEXT01.pdf

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title = "Assessing Sensory Preferences in Wholegrain Flour: A Comparative Study of Ancient and Introgression Lines",

abstract = "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.",

author = "Olawale Olalekan and Elaine Ceresino and Julia Darlison and Karin Wendin and Tina Henriksson and Karin Gerhardt and Thomas Bj{\"o}rklund and F Odilbekov and Eva Johansson and Mahbubjon Rahmatov",

note = "ISBN 978-91-87789-94-6 (PRINT); ISBN 978-91-87789-93-9 (PDF); Stockholm Gastronomy Conference ; Conference date: 23-11-2023 Through 25-11-2023",

year = "2024",

month = dec,

day = "27",

language = "English",

pages = "24--24",

url = "https://capitalofgastronomy.se/en/stockholm-gastronomy-conference/",

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Olalekan, O, Ceresino, E, Darlison, J, Wendin, K, Henriksson, T, Gerhardt, K, Björklund, T, Odilbekov, F, Johansson, E & Rahmatov, M 2024, 'Assessing Sensory Preferences in Wholegrain Flour: A Comparative Study of Ancient and Introgression Lines', Stockholm Gastronomy Conference, Stockholm, 23-11-23 - 23-11-25 s. 24-24. <https://www.diva-portal.org/smash/get/diva2:1879342/FULLTEXT01.pdf>

TY - CONF

T1 - Assessing Sensory Preferences in Wholegrain Flour

T2 - Stockholm Gastronomy Conference

AU - Olalekan, Olawale

AU - Ceresino, Elaine

AU - Darlison, Julia

AU - Wendin, Karin

AU - Henriksson, Tina

AU - Gerhardt, Karin

AU - Björklund, Thomas

AU - Odilbekov, F

AU - Johansson, Eva

AU - Rahmatov, Mahbubjon

N1 - ISBN 978-91-87789-94-6 (PRINT); ISBN 978-91-87789-93-9 (PDF)

PY - 2024/12/27

Y1 - 2024/12/27

N2 - 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.

AB - 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.

M3 - Abstract

SP - 24

EP - 24

Y2 - 23 November 2023 through 25 November 2023

ER -

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

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