Whole grains and health
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.
xvi, 335 pages : illustrations ; 27 cm
9780813807775, 0813807778
224926018
Foreword ix Acknowledgments xi Contributing Authors xiii Part I. Introduction to Whole Grains and Health 1 1 The Future of Whole Grains 3 L. Marquart, J. M. Jones, E. A. Cohen, K. Poutanen 2 Using a Model of the Food and Nutrition System for Examining Whole Grain Foods from Agriculture to Health 17 J. Sobal Part II. Whole Grains, Dietary Fiber, and Chronic Disease 27 3 Whole Grains and Diabetes 29 J. W. Anderson, S. B. Conley 4 Whole Grains and Related Dietary Patterns in Relation to Weight Gain 47 N. McKeown, M. Serdula, S. Liu 5 Whole Grains and Cardiovascular Disease 59 J. Slavin 6 Whole Grains and Cancer Prevention 69 G. H. McIntosh 7 The Effects of Cereal Fibers and Barley Foods Rich in _-glucan on Cardiovascular Disease and Diabetes Risk 75 J. J. Pins, H. Kaur, E. Dodds, J. M. Keenan Part III. Grain Technology and Health-related Outcomes 87 8 Biochemistry and Compartmentalization of Cereal Grain Components and Their Functional Relationship to Mammalian Health 89 D. A. Pascoe, R. G. Fulcher 9 Structure of Whole Grain Breads: Sensory Perception and Health Effects 115 K. Autio, K-H Liukkonen, H. Mykkänen, I. Katina, K. Roininen, K. Poutanen 10 Aleurone: Processing, Nutrition, Product Development, and Marketing 123 B. Atwell, W. von Reding, J. Earling, M. Kanter, K. Snow 11 Active Components of Whole Grain Foods 137 S. Cho, C. J. Pratt 12 White Wheat: Biochemical and Sensory Characteristics of Bread 149 S. R. Frazer 13 Barley _-glucan and Wheat Arabinoxylan Soluble Fiber Technologies for Health-promoting Bread Products 157 I. Trogh, C. Courtin, J. Delcour 14 Modulating Glycemia with Cereal Products 177 I. Björck, E. Östman, A. Nilsson 15 Whole Grain Phytochemicals and Antioxidant Activity 185 R. H. Liu, K. K. Adom 16 Alkylresorcinols as a Potential Biomarker for Whole Grain Wheat and Rye 209 P. Åman, A. B. Ross, R. Landberg, A. Kamal-Eldin 17 Resistant Starch as a Contributor to the Health Benefits of Whole Grains 219 D. Topping, A. Bird, S. Toden, M. Conlon, M. Noakes, R. King, G. Mann, Z. Yi Li, M. Morell 18 Influence of Germination Conditions on the Bioactivity of Rye 229 K-H Liukkonen, K. Katina, A. Kaukovirta-Norja, A-M Lampi, S. Kariluoto, V. Piironen, S-M Heinonen, H. Adlercreutz, A. Nurmi, J-M Pihlava, K. Poutanen Part IV. Whole Grains and Consumer and Regulatory Issues 241 19 Barriers to the Consumption of Whole Grain Foods 243 C. J. Seal, A. R. Jones 20 Consumer Acceptance of Refined and Whole Wheat Breads 255 A. Bakke, Z. Vickers, L. Marquart, S. Sjoberg 21 The Whole Grain Stamp Program 263 J. Dahlberg, K. D. Gifford, C. W. Harriman 22 Whole Grains and Consumers 273 M. A. Johnson, T. Burgess-Champoux, M. A. Kantor, M. Reicks 23 The Industry’s Commitment to Whole Grains Education 293 J. Adams 24 Industry Initiatives in Whole Grain Education 299 T. Griffiths 25 Communicating with Consumers: Whole Grain Messaging 305 M. Hermann 26 Global Regulation, Labeling, Claims, and Seals: Perspectives and Guidelines 309 K. Schmitz, N-G Asp, D. Richardson, L. Marquart Index 317