Жанры
Авторы
Контакты
О сайте
Книжные новинки
Популярные книги
Найти
Главная
Авторы
Группа авторов
Whole Grains and Health
Читать книгу Whole Grains and Health - Группа авторов - Страница 1
Оглавление
Предыдущая
Следующая
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
...
88
Оглавление
Купить и скачать книгу
Вернуться на страницу книги Whole Grains and Health
Оглавление
Страница 1
Table of Contents
List of Tables
List of Illustrations
Guide
Pages
Страница 7
Страница 8
Preface
Editors’ Biographies
Страница 11
Страница 12
Страница 13
1 The Structure of Cereal Grains and Their Products
1.1 Introduction
1.2 Grain structure
1.3 Embryo
1.4 Endosperm
1.5 Bran
1.5.1 Pericarp
1.5.2 Testa
1.5.3 Aleurone layer
1.6 Rolled cereals and porridge
1.7 Protein network‐based products
1.7.1 Bread
1.7.2 Sourdough bread
1.7.3 Cakes
1.7.4 Pasta
1.8 Starch network‐based products
1.8.1 Whole grain flakes
1.8.2 Puffed‐grain cereals
1.8.3 Extruded breakfast cereals and snacks
1.8.4 Crispbread
1.9 Conclusions
1.10 References
2 Definition of
Whole Grain
and Determination of Content in Cereal Products
2.1 Introduction
2.2 Definition of
whole grain
in different countries
2.2.1 AACC International and American
Whole Grain
Council definitions of whole grain
2.2.2
Whole grain
definition in Denmark and the Scandinavian Keyhole
2.2.3 The HealthGrain definition of
whole grain
2.3 Definition of
whole grain food
2.4 Recommendations for intake of whole grain foods
2.5 Dietary recommendations for whole grain intake
2.6 Markers for whole grain wheat and rye content in food
2.7 Effects of processing on whole grain
2.8 References
3 Whole grain Fractions and Their Utilization in Foods
3.1 Introduction
3.2 Cereal technologies to obtain fractions from whole grains
3.3 The starchy endosperm fraction – a good source of energy
3.4 The germ fraction – the most unstable of cereal fractions
3.5 Bran fractions – a source of micronutrients to exploit?
3.6 Innovative fractions
3.6.1 The aleurone fraction – richest in micronutrients and phytochemicals
3.6.2 From a grain tissue separation to isolation of macromolecules
3.7 Conclusion
3.8 References
4 Whole grain Carbohydrates
4.1 Introduction
4.2 General composition of whole grain carbohydrates
4.3 Dietary fibre
4.3.1 Arabinoxylan
4.3.2 β‐glucans
4.3.3 Other Cereal Dietary Fibres
4.3.4 Starch
4.4 Carbohydrate quality of whole grain foods
4.5 Slow digestion property of starch
4.6 Physical form of whole grain foods
4.7 Digestibility of dietary fibre
4.8 Phytochemicals
4.9 Future perspectives
4.10 References
5 Whole grain Content of Cereal Products
5.1 Introduction
5.2 Why is it important to know the whole grain content of food?
5.2.1 How whole grain content of cereal products has been reported
5.2.2 Quantifying whole grain content
5.2.3 Whole grain contents in different cereal foods
a. Bread
b. Breakfast cereals
c. Cooked cereal foods
d. Sweet baked goods, snacks and other products
5.2.4 Measuring the whole grain content of foods
5.2.5 Reporting whole grain content in foods in clinical trials
5.3 How can we better measure whole grain content and intake in the future?
5.4 References
{buyButton}
Подняться наверх
