Whole Grains and HealthLen Marquart, David R. Jacobs, Jr., Graeme H. McIntosh, Kaisa Poutanen, Marla Reicks John Wiley & Sons, 28 feb 2008 - 360 pagina's Whole Grains and Health presents a science-based discussion of whole grains and their expanding role in health and disease. An international collection of authors presents current perspectives on grains, the many opportunities for further research into whole grains and the remarkable growth potential for product development.
Coverage includes discussions on the health benefits of a diet rich in whole grains, the functional components of whole grains and the regulatory nuances of labeling grain products.
A unique feature is a section devoted to communicating with consumers. Barriers exist which affect consumer acceptance and use of whole-grain foods. Whole Grains and Health addresses those concerns and offers strategies for furthering research, product development and educational outreach. |
Overige edities - Alles bekijken
Whole Grains and Health Len Marquart,David R. Jacobs, Jr.,Graeme H. McIntosh,Kaisa Poutanen,Marla Reicks Geen voorbeeld beschikbaar - 2008 |
Whole Grains and Health Len Marquart,David R. Jacobs, Jr.,Graeme H. McIntosh,Kaisa Poutanen,Marla Reicks Geen voorbeeld beschikbaar - 2007 |
Veelvoorkomende woorden en zinsdelen
aleurone aleurone layer alkylresorcinols antioxidant antioxidant activity barley bioactive bran cancer carbohydrates cardiovascular disease Cereal Chemists cereal fiber cholesterol Clin Nutr Clinical Nutrition colon components consumers consumption of whole coronary heart disease diet dietary fiber digestion dough eating effects endosperm endoxylanase ferulic acid fiber intake Food Chemistry fractions Fulcher germ germination glucan glucose glycemic index glycemic load grams grams/day health benefits health claims Health Study hull-less barley flour human increased intake of whole intervention Jacobs Journal of Clinical Journal ofAgriculture levels lignans lipid lower Marquart metabolic nutrients obesity ofAgriculture and Food ofNutrition phenolic acids phytochemicals protein reduced refined grain resistant starch rice risk factors risk for diabetes rye bread samples Slavin soluble fiber taste tocopherols Trogh type 2 diabetes vitamins weight gain white bread whole grain consumption whole grain foods whole grain intake whole grain products whole meal whole wheat bread women