Whole Grains and Health

Whole Grains and Health

Editor(s): Len Marquart, David R. Jacobs, Graeme H. McIntosh, Kaisa Poutanen, Marla Reicks

Published Online: 30 NOV 2007

Print ISBN: 9780813807775

Online ISBN: 9780470277607

DOI: 10.1002/9780470277607

About this Book

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.


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.

Table of contents

    1. You have free access to this content
    2. Chapter 1

      The Future of Whole Grains (pages 3–16)

      Len Marquart, Julie Miller Jones, Elyse A. Cohen and Kaisa Poutanen

    3. Chapter 9

      Structure of Whole Grain Breads: Sensory Perception and Health Effects (pages 115–122)

      Karin Autio, Kirsi-Helena Liukkonen, Hannu Mykkänen, Irene Katina, Katariina Roininen and Kaisa Poutanen

    4. Chapter 17

      Resistant Starch as A Contributor to the Health Benefits of Whole Grains (pages 219–228)

      David Topping, Anthony Bird, Shusuke Toden, Michael Conlon, Manny Noakes, Roger King, Gulay Mann, Zhong Yi Li and Matthew Morell

    5. Chapter 18

      Influence of Germination Conditions on the Bioactivity of Rye (pages 229–240)

      Kirsi-Helena Liukkonen, Kati Katina, Anu Kaukovirta-Norja, Anna-Maija Lampi, Susanna Kariluoto, Vieno Piironen, Satu-Maarit Heinonen, Herman Adlercreutz, Anna Nurmi, Juha-Matti Pihlava and Kaisa Poutanen

    6. Chapter 21

      The Whole Grain Stamp Program (pages 263–272)

      Jeff Dahlberg, K. Dun Gifford and Cynthia W. Harriman

    7. Chapter 22

      Whole Grains and Consumers (pages 273–292)

      Mary Ann Johnson, Teri Burgess-Champoux, Mark A. Kantor and Marla Reicks

    8. You have free access to this content

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