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Barriers to the consumption of wholegrain foods

Lookup NU author(s): Emeritus Professor Chris Seal, Dr Angela Jones

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Author(s): Seal CJ, Jones AR

Editor(s): Marquart, L; Jacobs, DR; McIntosh, GH; Poutanen, K; Reicks, M

Publication type: Book Chapter

Publication status: Published

Book Title: Whole Grains and Health

Year: 2007

Pages: 243-254

Edition: 1st

Publisher: Balckwell Publishing

Place Published: Iowa, USA

Notes: 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.

Library holdings: Search Newcastle University Library for this item

ISBN: 9780813807775


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