LEADER 04193nam 22006254a 450 001 9910876965303321 005 20200520144314.0 010 $a1-282-36516-9 010 $a9786612365164 010 $a0-470-27760-2 010 $a0-470-27636-3 035 $a(CKB)1000000000687169 035 $a(EBL)468699 035 $a(SSID)ssj0000313245 035 $a(PQKBManifestationID)11278118 035 $a(PQKBTitleCode)TC0000313245 035 $a(PQKBWorkID)10353646 035 $a(PQKB)11642831 035 $a(MiAaPQ)EBC468699 035 $a(OCoLC)184983199 035 $a(EXLCZ)991000000000687169 100 $a20060502d2007 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aWhole grains and health /$fedited by Len Marquart ... [et al.] 205 $a1st ed. 210 $aAmes, Iowa $cBlackwell Pub.$d2007 215 $a1 online resource (353 p.) 300 $aDescription based upon print version of record. 311 $a0-8138-0777-8 320 $aIncludes bibliographical references and index. 327 $aWhole 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 Prevention 327 $a7 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 Bread 327 $a13 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 Breads 327 $a21 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; Index 330 $aWhole 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 wi 517 1 $aWhole grains & health 606 $aHealth 606 $aGrain$xTherapeutic use 606 $aGrain in human nutrition 615 0$aHealth. 615 0$aGrain$xTherapeutic use. 615 0$aGrain in human nutrition. 676 $a613 701 $aMarquart$b Len$0969203 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910876965303321 996 $aWhole grains and health$92202128 997 $aUNINA