04193nam 22006254a 450 991087696530332120200520144314.01-282-36516-997866123651640-470-27760-20-470-27636-3(CKB)1000000000687169(EBL)468699(SSID)ssj0000313245(PQKBManifestationID)11278118(PQKBTitleCode)TC0000313245(PQKBWorkID)10353646(PQKB)11642831(MiAaPQ)EBC468699(OCoLC)184983199(EXLCZ)99100000000068716920060502d2007 uy 0engur|n|---|||||txtccrWhole grains and health /edited by Len Marquart ... [et al.]1st ed.Ames, Iowa Blackwell Pub.20071 online resource (353 p.)Description based upon print version of record.0-8138-0777-8 Includes bibliographical references and index.Whole Grains and Health; Table of Contents; Foreword; Acknowledgments; Contributing Authors; Part I. Introduction to Whole Grains and Health; 1 The Future of Whole Grains; 2 Using a Model of the Food and Nutrition System for Examining Whole Grain Foods from Agriculture to Health; Part II. Whole Grains, Dietary Fiber, and Chronic Disease; 3 Whole Grains and Diabetes; 4 Whole Grains and Related Dietary Patterns in Relation to Weight Gain; 5 Whole Grains and Cardiovascular Disease; 6 Whole Grains and Cancer Prevention7 The Effects of Cereal Fibers and Barley Foods Rich in -glucan on Cardiovascular Disease and Diabetes RiskPart III. Grain Technology and Health-related Outcomes; 8 Biochemistry and Compartmentalization of Cereal Grain Components and Their Functional Relationship to Mammalian Health; 9 Structure of Whole Grain Breads: Sensory Perception and Health Effects; 10 Aleurone: Processing, Nutrition, Product Development, and Marketing; 11 Active Components of Whole Grain Foods; 12 White Wheat: Biochemical and Sensory Characteristics of Bread13 Barley -glucan and Wheat Arabinoxylan Soluble Fiber Technologies for Health-promoting Bread Products14 Modulating Glycemia with Cereal Products; 15 Whole Grain Phytochemicals and Antioxidant Activity; 16 Alkylresorcinols as a Potential Biomarker for Whole Grain Wheat and Rye; 17 Resistant Starch as a Contributor to the Health Benefits of Whole Grains; 18 Influence of Germination Conditions on the Bioactivity of Rye; Part IV. Whole Grains and Consumer and Regulatory Issues; 19 Barriers to the Consumption of Whole Grain Foods; 20 Consumer Acceptance of Refined and Whole Wheat Breads21 The Whole Grain Stamp Program22 Whole Grains and Consumers; 23 The Industry's Commitment to Whole Grains Education; 24 Industry Initiatives in Whole Grain Education; 25 Communicating with Consumers: Whole Grain Messaging; 26 Global Regulation, Labeling, Claims and Seals: Perspectives and Guidelines; IndexWhole 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 wiWhole grains & healthHealthGrainTherapeutic useGrain in human nutritionHealth.GrainTherapeutic use.Grain in human nutrition.613Marquart Len969203MiAaPQMiAaPQMiAaPQBOOK9910876965303321Whole grains and health2202128UNINA