Whole Grains and Health

ISBN-13: 9781118939437 / Angielski / Twarda / 2021 / 480 str.

Rikard Landberg; Afaf Kamal-Eldin

Spis treści

PrefaceChapter 1: The structure of cereal grains and their productsChapter 2: Definition of wholegrain and determination of content in cereal productsChapter 3: Whole grain fractions and their utilisation in foodsChapter 4: Whole Grain CarbohydratesChapter 5: Whole grain content of cereal productsChapter 6: Factors associated with intake and consumption of whole grainChapter 7: Alkylresorcinols and their metabolites as biomarkers for wholegrain wheat and ryeChapter 8: Body composition and weight managementChapter 9: Whole Grains and type 2 diabetesChapter 10: Whole grains and cardiovascular diseaseChapter 11: Whole grains and cancer riskChapter 12: Whole grains and mortalityChapter 13: Whole Grains and AppetiteChapter 14: Modulating glycaemia with cereal productsChapter 15: Whole grain, cereal fiber, and the gut functionChapter 16: Bioactive compounds in whole grains and their implications for healthChapter 17: Potential negative effects of whole grain consumptionChapter 18: Application of metabolomics for the assessment of process induced changes in whole grain foodsChapter 19: Application of metabolomics for the assessment of health effects of whole grain foodsChapter 20: Using transcriptomics and RNA sequencing to assess health effects of whole grainsChapter 21: Wholegrain from an industry perspectiveChapter 22: Global Regulation and Labelling, Claims, and Communication with ConsumersSUMMARY

O autorze

Rikard Landberg, Professor, Department of Biology and Biological Engineering, Food and Nutrition Science, Chalmers University of Technology, Gothenburg, SwedenNathalie Scheers, Associate Professor, Department of Biology and Biological Engineering, Food and Nutrition Science, Chalmers University of Technology, Gothenburg, Sweden