Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumption

Research output: Contribution to journal › Review › Research › peer-review

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Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumption. / Zamaratskaia, Galia; Gerhardt, Karin; Wendin, Karin.

In: Trends in Food Science and Technology, Vol. 107, 2021, p. 114-123.

Research output: Contribution to journal › Review › Research › peer-review

Harvard

Zamaratskaia, G, Gerhardt, K & Wendin, K 2021, 'Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumption', Trends in Food Science and Technology, vol. 107, pp. 114-123. https://doi.org/10.1016/j.tifs.2020.12.006

APA

Zamaratskaia, G., Gerhardt, K., & Wendin, K. (2021). Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumption. Trends in Food Science and Technology, 107, 114-123. https://doi.org/10.1016/j.tifs.2020.12.006

Vancouver

Zamaratskaia G, Gerhardt K, Wendin K. Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumption. Trends in Food Science and Technology. 2021;107:114-123. https://doi.org/10.1016/j.tifs.2020.12.006

Author

Zamaratskaia, Galia ; Gerhardt, Karin ; Wendin, Karin. / Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumption. In: Trends in Food Science and Technology. 2021 ; Vol. 107. pp. 114-123.

Bibtex

@article{9c939bac186441a9a485ad0ce98b6be8,
title = "Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumption",
abstract = "Background: There is currently renewed interest in foods based on ancient cereals because consumers often consider such foods to be healthy and sustainable. Interest in ancient cereals is also growing among farmers and in the food industry due to increased demands for adaptability and the urgent need to preserve genetic diversity. Scope and approach: In this review, we attempt to summarise recent findings regarding the content of nutrients and bioactive compounds in ancient cereals and their potential impact on human health in comparison with modern varieties. A literature review was conducted by collecting, evaluating and analysing data from publications in peer-reviewed scientific journals written in English language. Key findings and conclusions: As indicated in several studies, ancient cereal varieties might have beneficial nutritional profile and consumers appreciate the taste and flavour of foods based on ancient cereals. These cereals have the potential to contribute to the improved sustainability and resilience of cropping systems. In addition, the production and consumption of foods based on ancient cereals indirectly encourages biodiversity, which has become a priority in environmental and organic farming circles. In conclusion, due to their unique nutritional value and phytochemical profile as well as their sensory characteristics, there is good potential for ancient cereals and associated products to become a part of a healthy diet.",
keywords = "Ancient grains, Ancient wheat, Consumer preferences, Nutritional properties, Sensory profiles, Wholegrain",
author = "Galia Zamaratskaia and Karin Gerhardt and Karin Wendin",
year = "2021",
doi = "10.1016/j.tifs.2020.12.006",
language = "English",
volume = "107",
pages = "114--123",
journal = "Trends in Food Science & Technology",
issn = "0924-2244",
publisher = "Pergamon Press",

}

RIS

TY - JOUR

T1 - Biochemical characteristics and potential applications of ancient cereals - An underexploited opportunity for sustainable production and consumption

AU - Zamaratskaia, Galia

AU - Gerhardt, Karin

AU - Wendin, Karin

PY - 2021

Y1 - 2021

N2 - Background: There is currently renewed interest in foods based on ancient cereals because consumers often consider such foods to be healthy and sustainable. Interest in ancient cereals is also growing among farmers and in the food industry due to increased demands for adaptability and the urgent need to preserve genetic diversity. Scope and approach: In this review, we attempt to summarise recent findings regarding the content of nutrients and bioactive compounds in ancient cereals and their potential impact on human health in comparison with modern varieties. A literature review was conducted by collecting, evaluating and analysing data from publications in peer-reviewed scientific journals written in English language. Key findings and conclusions: As indicated in several studies, ancient cereal varieties might have beneficial nutritional profile and consumers appreciate the taste and flavour of foods based on ancient cereals. These cereals have the potential to contribute to the improved sustainability and resilience of cropping systems. In addition, the production and consumption of foods based on ancient cereals indirectly encourages biodiversity, which has become a priority in environmental and organic farming circles. In conclusion, due to their unique nutritional value and phytochemical profile as well as their sensory characteristics, there is good potential for ancient cereals and associated products to become a part of a healthy diet.

AB - Background: There is currently renewed interest in foods based on ancient cereals because consumers often consider such foods to be healthy and sustainable. Interest in ancient cereals is also growing among farmers and in the food industry due to increased demands for adaptability and the urgent need to preserve genetic diversity. Scope and approach: In this review, we attempt to summarise recent findings regarding the content of nutrients and bioactive compounds in ancient cereals and their potential impact on human health in comparison with modern varieties. A literature review was conducted by collecting, evaluating and analysing data from publications in peer-reviewed scientific journals written in English language. Key findings and conclusions: As indicated in several studies, ancient cereal varieties might have beneficial nutritional profile and consumers appreciate the taste and flavour of foods based on ancient cereals. These cereals have the potential to contribute to the improved sustainability and resilience of cropping systems. In addition, the production and consumption of foods based on ancient cereals indirectly encourages biodiversity, which has become a priority in environmental and organic farming circles. In conclusion, due to their unique nutritional value and phytochemical profile as well as their sensory characteristics, there is good potential for ancient cereals and associated products to become a part of a healthy diet.

KW - Ancient grains

KW - Ancient wheat

KW - Consumer preferences

KW - Nutritional properties

KW - Sensory profiles

KW - Wholegrain

U2 - 10.1016/j.tifs.2020.12.006

DO - 10.1016/j.tifs.2020.12.006

M3 - Review

AN - SCOPUS:85097712422

VL - 107

SP - 114

EP - 123

JO - Trends in Food Science & Technology

JF - Trends in Food Science & Technology

SN - 0924-2244

ER -

ID: 255042315