Whole grain intakes in Irish adults: findings from the National Adults Nutrition Survey (NANS)
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DOI: 10.1007/s00394-018-1615-3
Abstract: PurposeObservational studies link high whole grain intakes to reduced risk of many chronic diseases. This study quantified whole grain intakes in the Irish adult population and examined the major contributing sources. It also investigated potential… read more here.
Keywords: irish adults; intakes irish; survey; grain intakes ... See more keywords
Whole grain and high-fibre grain foods: How do knowledge, perceptions and attitudes affect food choice?
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DOI: 10.1016/j.appet.2020.104630
Abstract: The health benefits of whole grains and dietary fibre are well established, however intakes of both remain low across the globe. Innovative added-fibre refined grain products may present a solution to increase fibre intakes given… read more here.
Keywords: grain foods; whole grains; whole grain; grain ... See more keywords
Consumption of whole grain/bran rye instead of refined wheat decrease concentrations of TNF-R2, e-selectin, and endostatin in an exploratory study in men with prostate cancer.
Sign Up to like & getrecommendations! Published in 2019 at "Clinical nutrition"
DOI: 10.1016/j.clnu.2019.01.007
Abstract: BACKGROUND & AIMS Rye consumption has shown beneficial effects on prostate cancer tumors, as indicated by slower initial tumor growth in animal models and lowering of prostate-specific antigen (PSA) in humans. This study evaluated the… read more here.
Keywords: endostatin; prostate cancer; grain bran; cancer ... See more keywords
Physicochemical properties and starch digestibility of whole grain sorghums, millet, quinoa and amaranth flours, as affected by starch and non-starch constituents.
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DOI: 10.1016/j.foodchem.2017.04.019
Abstract: Minor grains such as sorghum, millet, quinoa and amaranth can be alternatives to wheat and corn as ingredients for whole grain and gluten-free products. In this study, influences of starch structures and other grain constituents… read more here.
Keywords: millet quinoa; quinoa amaranth; starch digestibility; whole grain ... See more keywords
Influence of dextran synthesized in situ on the rheological, technological and nutritional properties of whole grain pearl millet bread.
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DOI: 10.1016/j.foodchem.2019.01.126
Abstract: The effect of dextran produced in situ by Weissella confusa on the structure and nutrition quality of whole grain pearl millet bread containing 50% of wheat flour was investigated. NMR spectroscopy analysis indicated that the… read more here.
Keywords: whole grain; dextran; grain pearl; bread ... See more keywords
Fermentation by Lactobacillus fermentum strains (singly and in combination) enhances the properties of ting from two whole grain sorghum types
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2018.05.008
Abstract: Abstract Challenges with spontaneous fermentation of whole grain (WG) sorghum into ting, necessitates the use of starter cultures that could ensure consistency, better acidification and improved quality. This study therefore investigated the effect of single… read more here.
Keywords: grain sorghum; sorghum types; whole grain; fermentation ... See more keywords
The impact of Tartary buckwheat extract on the nutritional property of starch in a whole grain context
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Cereal Science"
DOI: 10.1016/j.jcs.2019.102798
Abstract: Abstract Bioactive phytochemicals play an important role in the health benefits of whole grain foods, but the exact mechanism is still poorly understood. In the current investigation, the slow digestion property of whole grain starch… read more here.
Keywords: property; tartary buckwheat; whole grain; grain ... See more keywords
P50 Whole Grain Intake is Low Among Ethnically Diverse, Low-Income Youth in California
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DOI: 10.1016/j.jneb.2019.05.426
Abstract: Background Many low-income youth are burdened by food insecurity, unhealthy dietary patterns, and obesity. Whole grain consumption is associated with better diet quality, nutrient intake, and lower risk of obesity. Research indicates modest gains in… read more here.
Keywords: youth; income; whole grain; low income ... See more keywords
Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture
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DOI: 10.1016/j.lwt.2016.08.064
Abstract: Abstract The use of whole grains in extruded products is of great interest for obtaining healthy breakfast cereals (BC). The objective of the study was to investigate the effects of feed moisture and temperature of… read more here.
Keywords: bowl life; life texture; whole grain;
Comparison of quality attributes of refined and whole wheat extruded pasta
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DOI: 10.1016/j.lwt.2017.10.062
Abstract: Abstract This work aimed at developing pasta with different types of flour to evaluate how different raw materials and particle size affect pasta quality. Triticum aestivum flour was obtained from two cultivars: Klein Guerrero and… read more here.
Keywords: particle size; quality; extruded pasta; whole grain ... See more keywords
Whole grain intake favorably affects blood glucose and serum triacylglycerols in overweight and obese children: A randomized controlled crossover clinical trial.
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DOI: 10.1016/j.nut.2021.111200
Abstract: OBJECTIVES The aim of this study was to determine the effects of whole grain consumption on the metabolic profiles of overweight or obese children. METHODS This was a randomized crossover clinical trial with 44 overweight… read more here.
Keywords: intervention; overweight obese; grain intake; group ... See more keywords