Whole Grains and Health (eBook)
400 Seiten
John Wiley & Sons (Verlag)
978-1-118-93941-3 (ISBN)
The updated guide to whole grains and their integral role in nutritional health
In an increasingly health-conscious society, the potential benefits of whole grain products are of paramount importance to manufacturers, dieticians, and consumers alike. Whole Grains and Health covers all aspects of this crucial topic, presenting a data-driven study of whole grains' functional components, associated biomarkers and overall impact upon human health. Now in its second edition, the text has been revised and expanded to include six new chapters and groundbreaking new data. This essential guide features:
* Summaries of large research projects on the health effects of whole grain in Europe and the US
* New data on the associations between whole grain consumption and risk of developing chronic diseases
* Discussions of metabolomics and their use in addressing health effects and finding new biomarkers of both dietary exposure and health effects related to the diet
* Information on the use of genomics in studies of how gene-expression profiles change in response to whole grain intake
* Newly identified bioactive compounds in whole grains and whole grain fractions
* The new EU regulations on health claims that affect whole grain food products
Providing information that will be of interest to food scientists, healthcare specialists and food industry professionals alike, the second edition of Whole Grains and Health is an essential resource for anyone concerned with the impact whole grains may have upon health.
Rikard Landberg, Professor, Department of Biology and Biological Engineering, Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden Nathalie Scheers, Associate Professor, Department of Biology and Biological Engineering, Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden
Preface
Chapter 1: The structure of cereal grains and their products
Chapter 2: Definition of wholegrain and determination of content in cereal products
Chapter 3: Whole grain fractions and their utilisation in foods
Chapter 4: Whole Grain Carbohydrates
Chapter 5: Whole grain content of cereal products
Chapter 6: Factors associated with intake and consumption of whole grain
Chapter 7: Alkylresorcinols and their metabolites as biomarkers for wholegrain wheat and rye
Chapter 8: Body composition and weight management
Chapter 9: Whole Grains and type 2 diabetes
Chapter 10: Whole grains and cardiovascular disease
Chapter 11: Whole grains and cancer risk
Chapter 12: Whole grains and mortality
Chapter 13: Whole Grains and Appetite
Chapter 14: Modulating glycaemia with cereal products
Chapter 15: Whole grain, cereal fiber, and the gut function
Chapter 16: Bioactive compounds in whole grains and their implications for health
Chapter 17: Potential negative effects of whole grain consumption
Chapter 18: Application of metabolomics for the assessment of process induced changes in whole grain foods
Chapter 19: Application of metabolomics for the assessment of health effects of whole grain foods
Chapter 20: Using transcriptomics and RNA sequencing to assess health effects of whole grains
Chapter 21: Wholegrain from an industry perspective
Chapter 22: Global Regulation and Labelling, Claims, and Communication with Consumers
SUMMARY
| Erscheint lt. Verlag | 19.5.2021 |
|---|---|
| Sprache | englisch |
| Themenwelt | Naturwissenschaften ► Biologie |
| Technik | |
| Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei | |
| Schlagworte | Backwaren, Getreideerzeugnisse • Bakery & Cereals • Ernährung • Ernährung u. Diätetik • Food Science & Technology • Functional Food • Functional Food, Nutraceuticals • Functional Foods & Nutraceuticals • Gesundheits- u. Sozialwesen • Health & Social Care • Lebensmittelforschung u. -technologie • Nutrition & Dietetics General • Vollkorn |
| ISBN-10 | 1-118-93941-7 / 1118939417 |
| ISBN-13 | 978-1-118-93941-3 / 9781118939413 |
| Haben Sie eine Frage zum Produkt? |
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