Title: Barley β-glucan and wheat arabinoxylan soluble fiber technologies for health-promoting bread products
Authors: Trogh, Isabel
Courtin, Christophe
Delcour, Jan
Issue Date: 2007
Publisher: Blackwell Publishing Company
Host Document: Whole grains and health edition:First Edition pages:157-176
Article number: 13
Abstract: Worldwide interest in whole grains has gained momentum in the past decade based on scientific studies associating whole grain consumption to improved health. Major studies have linked whole grain consumption to reduced incidence of such illnesses as coronary heart disease and type-2 diabetes, even weight gain.

"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.

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. Capturing the novel work of leading experts in the whole grains field, "Whole Grains and Health" highlights three key areas of focus:
biological science and health
consumer research and education
grain science and technology

A unique feature is a section devoted to communicating with consumers. Barriers exist which affect consumer acceptance and use of whole-grain foods. "Whole Grains and Health" addresses those concerns and offers strategies for furthering research, product development and educational outreach.
ISBN: 0813807778
Publication status: published
KU Leuven publication type: IHb
Appears in Collections:Centre for Food and Microbial Technology

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