Rye and health. (2014)

• Record Type: Book
• Further Information: Note: Edited by Kaisa Poutanen and Per Åman.
• Editors: Poutanen, Kaisa; Åman, Per
• Other Names: American Association of Cereal Chemists.
• Contents: Chapter 1: Rye and Rye Bread-An Important Part of the North European Bread Basket Chapter 2: Process-Induced Changes in Rye Foods-Rye Baking Chapter 3: Rye Dietary Fiber Chapter 4: The Influence of Rye Fiber on Gut Metabolism Chapter 5: Bioavailability of Rye Lignans and Their Relevance for Human Health Chapter 6: Alkylresorcinols in Rye: Occurrence, Pharmacokinetics, and Bioavailability Chapter 7: Phenolic Acids in Rye Chapter 8: Benzoxazinoids in Rye and Rye-Derived Products Chapter 9: Rye as a Source of Phytosterols, Tocopherols, and Tocotrienols Chapter 10: Alkylresorcinols and Their Metabolites as Biomarkers of Whole-Grain Rye and Wheat Intake Chapter 11: Satiating Effects of Rye Foods Chapter 12: Rye Products and Prevention of Type 2 Diabetes Chapter 13: Impact of Rye Food and Physical Activity on Prostate Cancer Progression Chapter 14: Rye Consumption and the Risk of Colorectal Cancer Index
• Publisher Details: St. Paul, Minnesota : AACC International
• Publication Date: 2014
• Extent: 1 online resource
• Subjects: 633.1/4; Rye; Rye -- Health aspects; Rye; Electronic books
• Languages: English
• ISBNs: 9780128122884; 0128122889
• Related ISBNs: 9781891127816; 1891127810
• Notes: Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.