{"product_id":"whole-grains-and-health-isbn-9780813807775","title":"Whole Grains and Health","description":"\u003ci\u003eWhole Grains and Health\u003c\/i\u003e 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.\u003cbr\u003e \u003cp\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003eCoverage 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.\u003cbr\u003e \u003c\/p\u003e \u003cp\u003e\u003cbr\u003e \u003c\/p\u003e \u003cp\u003eA unique feature is a section devoted to communicating with consumers. Barriers exist which affect consumer acceptance and use of whole-grain foods. \u003ci\u003eWhole Grains and Health\u003c\/i\u003e addresses those concerns and offers strategies for furthering research, product development and educational outreach.\u003c\/p\u003e  \u003cp\u003eForeword ix\u003c\/p\u003e \u003cp\u003eAcknowledgments xi\u003c\/p\u003e \u003cp\u003eContributing Authors xiii\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I. Introduction to Whole Grains and Health 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e1 The Future of Whole Grains 3\u003cbr\u003e \u003ci\u003eL. Marquart, J. M. Jones, E. A. Cohen, K. Poutanen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2 Using a Model of the Food and Nutrition System for Examining Whole Grain Foods from Agriculture to Health 17\u003cbr\u003e \u003ci\u003eJ. Sobal\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II. Whole Grains, Dietary Fiber, and Chronic Disease 27\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e3 Whole Grains and Diabetes 29\u003cbr\u003e \u003ci\u003eJ. W. Anderson, S. B. Conley\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4 Whole Grains and Related Dietary Patterns in Relation to Weight Gain 47\u003cbr\u003e \u003ci\u003eN. McKeown, M. Serdula, S. Liu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5 Whole Grains and Cardiovascular Disease 59\u003cbr\u003e \u003ci\u003eJ. Slavin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6 Whole Grains and Cancer Prevention 69\u003cbr\u003e \u003ci\u003eG. H. McIntosh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7 The Effects of Cereal Fibers and Barley Foods Rich in _-glucan on Cardiovascular Disease and Diabetes Risk 75\u003cbr\u003e \u003ci\u003eJ. J. Pins, H. Kaur, E. Dodds, J. M. Keenan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III. Grain Technology and Health-related Outcomes 87\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e8 Biochemistry and Compartmentalization of Cereal Grain Components and Their Functional Relationship to Mammalian Health 89\u003cbr\u003e \u003ci\u003eD. A. Pascoe, R. G. Fulcher\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9 Structure of Whole Grain Breads: Sensory Perception and Health Effects 115\u003cbr\u003e \u003ci\u003eK. Autio, K-H Liukkonen, H. Mykkänen, I. Katina, K. Roininen, K. Poutanen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10 Aleurone: Processing, Nutrition, Product Development, and Marketing 123\u003cbr\u003e \u003ci\u003eB. Atwell, W. von Reding, J. Earling, M. Kanter, K. Snow\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11 Active Components of Whole Grain Foods 137\u003cbr\u003e \u003ci\u003eS. Cho, C. J. Pratt\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12 White Wheat: Biochemical and Sensory Characteristics of Bread 149\u003cbr\u003e \u003ci\u003eS. R. Frazer\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13 Barley _-glucan and Wheat Arabinoxylan Soluble Fiber Technologies for Health-promoting Bread Products 157\u003cbr\u003e \u003ci\u003eI. Trogh, C. Courtin, J. Delcour\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14 Modulating Glycemia with Cereal Products 177\u003cbr\u003e \u003ci\u003eI. Björck, E. Östman, A. Nilsson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15 Whole Grain Phytochemicals and Antioxidant Activity 185\u003cbr\u003e \u003ci\u003eR. H. Liu, K. K. Adom\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16 Alkylresorcinols as a Potential Biomarker for Whole Grain Wheat and Rye 209\u003cbr\u003e \u003ci\u003eP. Åman, A. B. Ross, R. Landberg, A. Kamal-Eldin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17 Resistant Starch as a Contributor to the Health Benefits of Whole Grains 219\u003cbr\u003e \u003ci\u003eD. Topping, A. Bird, S. Toden, M. Conlon, M. Noakes, R. King, G. Mann, Z. Yi Li, M. Morell\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18 Influence of Germination Conditions on the Bioactivity of Rye 229\u003cbr\u003e \u003ci\u003eK-H Liukkonen, K. Katina, A. Kaukovirta-Norja, A-M Lampi, S. Kariluoto, V. Piironen, S-M Heinonen, H. Adlercreutz, A. Nurmi, J-M Pihlava, K. Poutanen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart IV. Whole Grains and Consumer and Regulatory Issues 241\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e19 Barriers to the Consumption of Whole Grain Foods 243\u003cbr\u003e \u003ci\u003eC. J. Seal, A. R. Jones\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20 Consumer Acceptance of Refined and Whole Wheat Breads 255\u003cbr\u003e \u003ci\u003eA. Bakke, Z. Vickers, L. Marquart, S. Sjoberg\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21 The Whole Grain Stamp Program 263\u003cbr\u003e \u003ci\u003eJ. Dahlberg, K. D. Gifford, C. W. Harriman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22 Whole Grains and Consumers 273\u003cbr\u003e \u003ci\u003eM. A. Johnson, T. Burgess-Champoux, M. A. Kantor, M. Reicks\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e23 The Industry’s Commitment to Whole Grains Education 293\u003cbr\u003e \u003ci\u003eJ. Adams\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e24 Industry Initiatives in Whole Grain Education 299\u003cbr\u003e \u003ci\u003eT. Griffiths\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e25 Communicating with Consumers: Whole Grain Messaging 305\u003cbr\u003e \u003ci\u003eM. Hermann\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e26 Global Regulation, Labeling, Claims, and Seals: Perspectives and Guidelines 309\u003cbr\u003e \u003ci\u003eK. Schmitz, N-G Asp, D. Richardson, L. Marquart\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 317\u003c\/p\u003e  \"Overall, this book is a comprehensive and detailed reference guide to wholegrains and health, covering all the latest research as well as consumer and regulatory issues and opportunities for product development within the food industry. It should be a useful resource for nutritionists, dietitians and other health professionals with an interest in the health aspects of wholegrains; academic researchers, lecturers and students; and food technologies, as well as others working in the food industry.\" Nutrition Bulletin Vol. 32, Number 4, p. 413, December 2007\u003c!--end--\u003e\u003cbr\u003e \u003cp\u003e“The product is clearly written and presented, and the organization allows the reader to ‘dip in’ to find specific information when required. I therefore have no doubt that it will prove valuable … .The production quality is of the usual high standard expected of Blackwell Publishing, while an excellent index allows the reader to navigate … .I will certainly be referring to it a lot in relation to my own research and can thoroughly recommend it to readers with a broader interest as well as those researching on whole grain cereals.” \u003ci\u003eFood Science and Technology\u003c\/i\u003e\u003c\/p\u003e \u003ci\u003e\u003cb\u003eLen Marquart, PhD, RD\u003c\/b\u003e\u003c\/i\u003e is Assistant Professor in the Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN. \u003cb\u003e\u003ci\u003eDavid R. Jacobs, Jr, PhD\u003c\/i\u003e\u003c\/b\u003e is Professor, Division of Epidemiology, School of Public Health, University of Minnesota, Minneapolis, MN. \u003ci\u003e\u003cb\u003eGraeme H. McIntosh, PhD\u003c\/b\u003e\u003c\/i\u003e is Senior Principal Research Scientist, Department of Medicine, Adelaide University, South Australia. \u003ci\u003e\u003cb\u003eKaisa Poutanen\u003c\/b\u003e \u003c\/i\u003eis Research Professor in Food Technology, VTT Biotechnology and Director of Food and Health Research Institute Mediteknia, University of Kuopio, Finland. \u003cb\u003e\u003ci\u003eMarla Reicks, PhD, RD, LD\u003c\/i\u003e\u003c\/b\u003e is Professor and Extension Nutritionist in the Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN. 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.\u003cbr\u003e\u003cbr\u003e\u003ci\u003eWhole Grains and Health\u003c\/i\u003e 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.\u003cbr\u003e\u003cbr\u003eCoverage 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, \u003ci\u003eWhole Grains and Health\u003c\/i\u003e highlights three key areas of focus:\u003cbr\u003e\u003cbr\u003e \u003cul\u003e \u003cli\u003ebiological science and health \u003c\/li\u003e \u003cli\u003econsumer research and education \u003c\/li\u003e \u003cli\u003egrain science and technology\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eA unique feature is a section devoted to communicating with consumers. Barriers exist which affect consumer acceptance and use of whole-grain foods. \u003ci\u003eWhole Grains and Health\u003c\/i\u003e addresses those concerns and offers strategies for furthering research, product development and educational outreach.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47990485614821,"sku":"NP9780813807775","price":307.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780813807775.jpg?v=1761788016","url":"https:\/\/k12savings.com\/products\/whole-grains-and-health-isbn-9780813807775","provider":"K12savings","version":"1.0","type":"link"}