Rye and Health

Kaisa Poutanen; Per Åman

doi:10.1016/C2015-0-06192-5

Rye and Health

Kaisa Poutanen (Editor), Per Åman (Editor)

Swedish University of Agricultural Sciences

Research output: Book/Report › Book (editor) › Scientific › peer-review

1 Citation (Scopus)

Abstract

Rye (Secale cereale) is an important food grain, especially in Northern and Eastern Europe, where rye bread is often used daily. Other food products made of rye include mixed-flour breads, crisp bread, flakes, porridge, muesli, and biscuits, as well as pasta and other specific dishes. Rye grain is very rich in dietary fiber, which is concentrated in the outer grain layers but also present at rather high quantities in starchy endosperm. Rye is traditionally used as whole-grain bread, bringing all the grain constituents into the human food; in addition to nutrients, it contains many phenolic compounds such as lignans, phenolic acids, and alkylresorcinols, as well as micronutrients (minerals and vitamins), and sterols.

Original language	English
Publisher	Woodhead Publishing
Number of pages	280
ISBN (Electronic)	978-1-891127-81-6
ISBN (Print)	978-0-12-812288-4
DOIs	https://doi.org/10.1016/C2015-0-06192-5
Publication status	Published - 2016
MoE publication type	C2 Edited books

Access to Document

10.1016/C2015-0-06192-5

1 Citations
1 Other book part

Rye and Health: Preface
Poutanen, K. & Åman, P., 30 Sept 2016, Rye and Health. Poutanen, K. & Åman, P. (eds.). Woodhead Publishing, p. v
Research output: Chapter in Book/Report/Conference proceeding › Other book part › Professional

Cite this

@book{62be7392ddd44d2786ae3d0fed25ddd7,

title = "Rye and Health",

abstract = "Rye (Secale cereale) is an important food grain, especially in Northern and Eastern Europe, where rye bread is often used daily. Other food products made of rye include mixed-flour breads, crisp bread, flakes, porridge, muesli, and biscuits, as well as pasta and other specific dishes. Rye grain is very rich in dietary fiber, which is concentrated in the outer grain layers but also present at rather high quantities in starchy endosperm. Rye is traditionally used as whole-grain bread, bringing all the grain constituents into the human food; in addition to nutrients, it contains many phenolic compounds such as lignans, phenolic acids, and alkylresorcinols, as well as micronutrients (minerals and vitamins), and sterols.",

editor = "Kaisa Poutanen and Per {\AA}man",

year = "2016",

doi = "10.1016/C2015-0-06192-5",

language = "English",

isbn = "978-0-12-812288-4",

publisher = "Woodhead Publishing",

address = "United Kingdom",

}

TY - BOOK

T1 - Rye and Health

A2 - Poutanen, Kaisa

A2 - Åman, Per

PY - 2016

Y1 - 2016

N2 - Rye (Secale cereale) is an important food grain, especially in Northern and Eastern Europe, where rye bread is often used daily. Other food products made of rye include mixed-flour breads, crisp bread, flakes, porridge, muesli, and biscuits, as well as pasta and other specific dishes. Rye grain is very rich in dietary fiber, which is concentrated in the outer grain layers but also present at rather high quantities in starchy endosperm. Rye is traditionally used as whole-grain bread, bringing all the grain constituents into the human food; in addition to nutrients, it contains many phenolic compounds such as lignans, phenolic acids, and alkylresorcinols, as well as micronutrients (minerals and vitamins), and sterols.

AB - Rye (Secale cereale) is an important food grain, especially in Northern and Eastern Europe, where rye bread is often used daily. Other food products made of rye include mixed-flour breads, crisp bread, flakes, porridge, muesli, and biscuits, as well as pasta and other specific dishes. Rye grain is very rich in dietary fiber, which is concentrated in the outer grain layers but also present at rather high quantities in starchy endosperm. Rye is traditionally used as whole-grain bread, bringing all the grain constituents into the human food; in addition to nutrients, it contains many phenolic compounds such as lignans, phenolic acids, and alkylresorcinols, as well as micronutrients (minerals and vitamins), and sterols.

U2 - 10.1016/C2015-0-06192-5

DO - 10.1016/C2015-0-06192-5

M3 - Book (editor)

SN - 978-0-12-812288-4

BT - Rye and Health

PB - Woodhead Publishing

ER -

Rye and Health

Abstract

Access to Document

Fingerprint

Research output

Rye and Health: Preface

Cite this