Abstract
| Original language | English |
|---|---|
| Publisher | Elsevier |
| Number of pages | 280 |
| ISBN (Electronic) | 978-189112781-6 |
| ISBN (Print) | 978-012812288-4 |
| Publication status | Published - 2016 |
| MoE publication type | C2 Edited books |
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Rye and Health. / Poutanen, Kaisa (Editor); Åman, Per (Editor).
Elsevier, 2016. 280 p.Research output: Book/Report › Book (editor) › Scientific › peer-review
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.
M3 - Book (editor)
SN - 978-012812288-4
BT - Rye and Health
PB - Elsevier
ER -