Whole Grains and Their Bioactives - Composition and Health

全谷物及其生物活性:组成与健康

食品科学技术基础学科

售   价:
1732.00
发货周期:预计3-5周发货
作      者
出  版 社
出版时间
2019年04月24日
装      帧
精装
ISBN
9781119129455
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页      码
512
语      种
英文
综合评分
暂无评分
我 要 买
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库存 30 本
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图书简介
The average American eats less than one serving per day of whole grains. However, regular consumption of whole grains, as part of a healthy diet, may reduce the risk of many chronic diseases including cardiovascular disease, type II diabetes and cancer. Whole grains are able to exert these health beneficial effects due to their nutrient and bioactive components. The objective of this book is to review the various types of whole grains on the market, as well as the types of dietary bioactive components present within the whole grains, and how they contribute to maintaining optimal health.  A special emphasis will be given to the mechanisms by which whole grain consumption influences chronic disease prevention and progression.  Since many of the dietary bioactive compounds present in whole grains exhibit synergistic effects on health status, this book will first focus on whole foods and then transition into the effects of specific dietary bioactive compounds found in commonly consumed whole grains. The book will discuss the controversial gluten-free trend, health claims for whole grains with emphasis on establishing Dietary Reference Intakes for whole grain bioactives, as well as whole grain trends and consumer attitudes. It will be useful for industry and academic researchers for reviewing the research and obtaining knowledge about consumer preferences and food policy.  The chapters, written by an authoritative well-renowned group of recognized experts, will also serve as guidance for healthcare practitioners and those counseling patients. There is a constant need for up-to-date, comprehensive information regarding dietary approaches to positively influence chronic disease prevention and progression.  Consumers respond more positively to nutrition counseling on what to eat as compared to what not to eat.  This evidence-based volume will give healthcare practitioners the information they need to help counsel patients towards success, give the research community an authoritative reference to utilize when planning future research, and aid the food industry in developing new healthy products that incorporate whole grains.
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