References
29 21 Whole Grains from an Industry Perspective 21.1 Introduction 21.2 Whole grains in foods 21.3 Whole grain raw materials 21.4 Whole grains in manufactured foods 21.5 Whole grains in extruded products 21.6 Sensory characteristics 21.7 Whole grains and food safety 21.8 Outlook and research needs 21.9 References
30 22 Global Regulation and Labeling, Claims and Communication with Consumers 22.1 Introduction 22.2 Global regulation on whole grain labelling 22.3 Nutrition and health claims 22.4 Communication with consumers 22.5 Conclusion 22.6 Acknowledgments 22.7 References
31 Summary The future of whole grains and health
32 Index
List of Tables
1 f03Table 1 Brief description of the content of the sections.
2 Chapter 4Table 4.1 Classification of whole grain carbohydrates.Table 4.2 The composition of whole grain carbohydrates (% dry weight) (Choct ...
3 Chapter 5Table 5.1 Flour content and potential contribution to whole grain intake of c...
4 Chapter 6Table 6.1 Whole grain intake in different countries, means with standard devi...Table 6.2 Estimated share of population consuming whole grains. If data were ...Table 6.3 Whole grain dietary recommendations and compliance with recommendat...Table 6.4 Whole grain cereal and product sources in different populations. In...
5 Chapter 7Table 7.1 Content of AR in cereal grains, bran and WG products of rye, wheat ...Table 7.2 Analytical methods for quantification of AR and their metabolites i...Table 7.3 Dose‐response relationship of plasma AR in controlled intervention ...Table 7.4 Reproducibility of AR and their metabolites.Table 7.5 Relationships between reported intake of WG or rye products and AR ...Table 7.6 Relationships between reported intake of cereal fibre and AR or the...Table 7.7 Observational studies utilizing AR as surrogate measures of whole g...
6 Chapter 8Table 8.1 Cross‐sectional evidence: Relationship between higher intakes of wh...Table 8.2 Cross‐sectional evidence: Relationship between higher intakes of wh...Table 8.3 Longitudinal cohorts examining the relationship between whole grain...Table 8.4 Intervention studies investigating the effect of whole grain intake...
7 Chapter 9Table 9.1 Prospective studies on the association of whole grains with type 2 ...Table 9.2 Cross‐sectional studies on the association of whole grain intakes a...Table 9.3 Randomized controlled trials on the effect of whole grain intake on...
8 Chapter 10Table 10.1 Suggested beneficial components and potential mechanisms for benef...Table 10.2 Whole grain (WG) dietary intervention studies completed since 2010...
9 Chapter 11Table 11.1 Percentage of different cancer types worldwide and in Europe and A...Table 11.2 Cohort studies on whole grains and colorectal cancer (in chronolog...
10 Chapter 12Table 12.1 Papers on intake of whole grains and mortality. Results are for co...
11 Chapter 13Table 13.1 Randomized, cross‐over studies investigating the effect of whole g...Table 13.2 Randomized, cross‐over studies investigating the effect of whole g...Table 13.3 Intervention studies investigating the effect of regular whole gra...
12 Chapter 14Table 14.1 Overview location and mode of stimulation of GIP and GLP‐1 (derive...
13 Chapter 15Table 15.1 Reported mean retention time (MRT) or mean transit time (MTT) h in...
14 Chapter 16Table 16.1 Average contents of folate, tocols, sterols and phenolic acids in ...
15 Chapter 17Table 17.1 Classes and examples of components of whole grains with possible a...Table 17.2 Cadmium content in different whole grain products.Table 17.3 Estimated phenolic acid content in selected whole grain cereals (m...Table 17.4 Acrylamide levels in different food groups and their relative cont...
16 Chapter 18Table 18.1 Widely used technologies for metabolomic analysis of whole grains ...
17 Chapter 19Table 19.1 Metabolomics applications investigating the impact of a whole grai...
18 Chapter 21Table 21.1 Average weekly sales (AWS) of bakery and breakfast cereals new lau...Table 21.2 Composition of cereal grains (g/100 g, average values).Table 21.3 Particle size of dry‐milled product produced from wheat.
19 Chapter 22Table 22.1 Nutrient criteria required of whole grain products using the Nordi...Table 22.2 Whole grain ingredient claims that can be used in Australia. (Sour...Table 22.3 Approved health claims meeting significant scientific agreement am...Table 22.4 Whole grain content criteria required of products using the Danish...
List of Illustrations
1 Chapter 1Figure 1.1 A: General structure of a cereal grain); B: Epifluorescence micro...Figure 1.2 Schematic representation of a typical endosperm cell (A) and micr...Figure 1.3 Microstructure of rolled rye grain. A: bright field micrograph wi...Figure 1.4 CLSM images of untreated (A) and 0.01% protease‐treated (B) brown...Figure 1.5 Representative cross‐sections of 10‐min cooked spaghetti made of ...Figure 1.6 Cross‐sectional X‐ray tomography images (10 mm × 10 mm) of extrud...Figure 1.7 Microstructure of rye crisp bread. A1 and A2: Reconstructed X‐ray...
2 Chapter 3Figure 3.1 Main fractionation diagrams according to the cereal‐grain structu...Figure 3.2 Tissue composition of different bran issues