Whole grain foods and health - A Scandinavian perspective

Food and Nutrition Research

Volumn 57, Issue , 2013, Pages

  Frølich, Wenche ^a   Åman, Per ^b   Tetens, Inge ^c  

^a UNIVERSITY OF STAVANGER   (Norway)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

^c TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Health effects; Nutrients; Phytochemicals; Processing; Whole grain

Indexed keywords

ALPHA TOCOPHEROL; ARABINOXYLAN; BETA GLUCAN; CALCIUM; CELLULOSE; COPPER; FOLIC ACID; FRUCTAN; LIGNIN; NICOTINIC ACID; PHOSPHORUS; PHYTIC ACID; PROTEIN; PYRIDOXINE; RIBOFLAVIN; SELENIUM; SUGAR; THIAMINE; TRACE ELEMENT; ZINC;

BARLEY; BIOAVAILABILITY; BIOCHEMICAL COMPOSITION; BODY MASS; CARDIOVASCULAR DISEASE; DISEASE ASSOCIATION; FAT INTAKE; FOOD COMPOSITION; FOOD INDUSTRY; FOOD INTAKE; GRAIN; HUMAN; MACRONUTRIENT; NON INSULIN DEPENDENT DIABETES MELLITUS; NUTRITIONAL ASSESSMENT; NUTRITIONAL STATUS; NUTRITIONAL VALUE; OAT; PHYTOCHEMISTRY; PRACTICE GUIDELINE; PROTEIN INTAKE; REVIEW; RYE; VISCOSITY; WAIST CIRCUMFERENCE; WHEAT;

EID: 84874715329     PISSN: 16546628     EISSN: None     Source Type: Journal    
DOI: 10.3402/fnr.v57i0.18503     Document Type: Review

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