About Open Access
Barriers to the consumption of wholegrain foods
Lookup NU author(s)
Professor Chris Seal
Dr Angela Jones
Seal CJ, Jones AR
Marquart, L; Jacobs, DR; McIntosh, GH; Poutanen, K; Reicks, M
Whole Grains and Health
Full text for this publication is not currently held within this repository. Alternative links are provided below where available.
Publisher's notes: 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. 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. Capturing the novel work of leading experts in the whole grains field, Whole Grains and Health highlights three key areas of focus: biological science and health consumer research and education grain science and technology 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.
Search Newcastle University Library for this item
Newcastle University Library, NE2 4HQ, United Kingdom. Tel: 0044 (191) 222 7657
©2014 Newcastle University Library