UID:
edocfu_9959327556902883
Format:
1 online resource (xvi, 335 pages) :
,
illustrations
Edition:
1st ed.
ISBN:
9780470277607
,
0470277602
,
0813807778
,
9780813807775
Note:
Machine derived contents note: Table of Contents -- I. Introduction to Whole Grains and Health -- 1. Overview of whole grains and health. Len Marquart, Julie Miller Jones -- 2. Using a model of the food and nutrition system for examining whole grain foods from agriculture to health. Jeff Sobal -- II. Whole Grains, Dietary Fiber and Chronic Disease -- 3. Whole Grains and diabetes. James Anderson, Shannon B. Conley -- 4. Whole grains, carbohydrates, and related dietary patterns in relations to body weight. Simin Liu -- 5. Whole grains and cardiovascular disease. Joanne Slavin -- 6. Whole grains and cancer prevention. Graeme McIntosh -- 7. The effects of cereal fibers on cardiovascular disease and diabetes risk. Joel Pins -- III. Grain Technology & Health-related Outcomes -- 8. Biochemistry and compartmentalization of cereal grain components and their functional relationship to mammalian health. David A. Pascoe, R. Gary Fulcher -- 9. Microstructure and texture of whole grain breads in relation to health effects. Karin Autio, K. Liukkonen, H. Mykkanen, K. Katina, K. Roininen, K. Poutanen -- 10. Aleurone: processing, nutrition, product development and marketing. Bill Atwell, Mitch Kanter, Walter Von Reding, Buhler AG, Jessica Earling, Kim Snow -- 11. Active components of whole grains foods. Susan Cho -- 12. White wheat: biochemical and sensory characteristics of bread. Scott R. Frazer -- 13. Barley ø-glucan and wheat arabinoxylan soluble fiber technologies for health promotions bread products. I. Trough, C.M. Courtin, J.A. Delcour -- 14. Modulating glycemia with cereal products. Inger Bjork, Elin Ostman, Anne Nilsson -- 15. Whole grain phytochemicals and antioxidant activity. Rui Hai Liu and Kafui Kwami Adom -- 16. Alkylresorcinolsas as potential biomarker for wholegrain wheat and rye. Per Aman, Alastair B. Ross, Rikard Landberg, Afaf Kamal-Eldin -- 17. Resistant starch as a contributor to the health benefits of whole grains. David Topping -- 18. Influence of germination conditions on the bioactivity of rye. Kirsi-Helena Liukkonen, Kati Katina, Anu Kaukovirta-Norja, Anna-Maija Lampi, Susanna Kariluoto, Vieno Piironen, Satu-Maarit Heinonen, Herman Adlercreutz, Anna Nurmi, Juha-Matti Pihlava, Kaisa Poutenan -- IV. Whole Grains, Consumer and Regulatory Issues -- 19. Barriers to the consumption of whole grain foods. Chris J. Seal, Angela R. Jones -- 20. Consumer acceptance of refined and whole-wheat breads. Alyssa Bakke, Zata Vickers, Len Marquart, Sara Sjoberg -- 21. The whole grain stamp program: an urgent consumer need spawns a universal packaging symbol. Jeff Dahlberg, K. Dun Gifford, Cynthia W. Harriman -- 22. Whole grains and consumers. Mary Ann Johnson, Teri Burgess-Champoux, Mark A. Kantor, Marla Reicks -- 23. The industrys̜ commitment to whole grains education. Judi Adams -- 24. Industry initiatives in whole grain education. Trish Griffiths -- 25. Communicating with consumers-whole grain messaging. Mindy Hermann -- 26. Global regulation, labeling, claims and seals: perspectives and guidelines. Kristen Schmitz.
Additional Edition:
Print version: Whole grains and health. Ames, Iowa : Blackwell Pub., 2007 ISBN 0813807778
Additional Edition:
ISBN 9780813807775
Language:
English
Keywords:
Electronic books.
DOI:
10.1002/9780470277607
URL:
https://onlinelibrary.wiley.com/doi/book/10.1002/9780470277607
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