Enhancing Micronutrient Contents in Foods

Research output: Chapter in Book/Report/Conference proceedingChapterScientificpeer-review

Abstract

Cereal grains are generally good sources of micronutrients. Enhancing cereal foods as micronutrient sources is discussed in this chapter, focusing especially on folate and tocols. Possibilities for further increasing the content with conventional breeding vary among different micronutrients. Knowledge of the localization of the individual micronutrients could be utilized to produce fractions with the desired composition. Bioprocesses, germination and fermentation, offer further options to enhance, e.g., folate content.
Original languageEnglish
Title of host publicationAdvances in Cereal Science: Implications to Food Processing and Health Promotion
EditorsJoseph Awika, Vieno Piironen, Scott Bean
Number of pages15
Place of PublicationWashington DC
PublisherAmerican Chemical Society
Publication date2011
Pages15-30
ISBN (Print)9780841226364
ISBN (Electronic)9780841226418
DOIs
Publication statusPublished - 2011
MoE publication typeA3 Book chapter

Publication series

NameACS Symposium Series
Number1089
ISSN (Print)0097-6156
ISSN (Electronic)1947-5918

Fields of Science

  • 416 Food Science
  • Micronutrients
  • FOLATE
  • tocols

Cite this

Piironen, V. (2011). Enhancing Micronutrient Contents in Foods. In J. Awika, V. Piironen, & S. Bean (Eds.), Advances in Cereal Science: Implications to Food Processing and Health Promotion (pp. 15-30). (ACS Symposium Series; No. 1089). Washington DC: American Chemical Society. https://doi.org/10.1021/bk-2011-1089