Table of Contents
1 Cover
4 Preface
9 1 The Structure of Cereal Grains and Their Products 1.1 Introduction 1.2 Grain structure 1.3 Embryo 1.4 Endosperm 1.5 Bran 1.6 Rolled cereals and porridge 1.7 Protein network‐based products 1.8 Starch network‐based products 1.9 Conclusions 1.10 References
10 2 Definition of Whole Grain and Determination of Content in Cereal Products 2.1 Introduction 2.2 Definition of whole grain in different countries 2.3 Definition of whole grain food 2.4 Recommendations for intake of whole grain foods 2.5 Dietary recommendations for whole grain intake 2.6 Markers for whole grain wheat and rye content in food 2.7 Effects of processing on whole grain 2.8 References
11 3 Whole grain Fractions and Their Utilization in Foods 3.1 Introduction 3.2 Cereal technologies to obtain fractions from whole grains 3.3 The starchy endosperm fraction – a good source of energy 3.4 The germ fraction – the most unstable of cereal fractions 3.5 Bran fractions – a source of micronutrients to exploit? 3.6 Innovative fractions 3.7 Conclusion 3.8 References
12 4 Whole grain Carbohydrates 4.1 Introduction 4.2 General composition of whole grain carbohydrates 4.3 Dietary fibre 4.4 Carbohydrate quality of whole grain foods 4.5 Slow digestion property of starch 4.6 Physical form of whole grain foods 4.7 Digestibility of dietary fibre 4.8 Phytochemicals 4.9 Future perspectives 4.10 References
13 5 Whole grain Content of Cereal Products 5.1 Introduction 5.2 Why is it important to know the whole grain content of food? 5.3 How can we better measure whole grain content and intake in the future? 5.4 References
14 6 Whole grain consumption and associated lifestyle and sociodemographic factors 6.1 Introduction 6.2 Global whole grain intake 6.3 Whole grain intake according to Mica et al. (2015) 6.4 Single studies of whole grain intake 6.5 Consumers of whole grains 6.6 Recommendations and compliance with recommendations 6.7 Different cereal and product sources of whole grains 6.8 Factors associated with whole grain intake 6.9 Acknowledgements 6.10 References
15 7 Alkylresorcinols and Their Metabolites as Biomarkers for Whole grain Wheat and Rye 7.1 Introduction 7.2 What is a biomarker?