Description:
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.
Review Quotes: "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
"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." Food Science and Technology