Whole-Wheat Bread For Human Health - Dror Yosef; Rimon Ephraim; Vaida Reuben | Libro Springer 05/2020 - HOEPLI.it

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dror yosef; rimon ephraim; vaida reuben - whole-wheat bread for human health

Whole-Wheat Bread for Human Health

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Lingua: Inglese


Pubblicazione: 05/2020
Edizione: 1st ed. 2020


1 The  Intact Kernel
1.1 Whole-wheat bread
1.2 Definitions of whole grain and whole-wheat bread
1.3 Why whole-wheat bread?
1.4 Motivation for the consumption of refined cereals

2 Definitions
2.1 Kernel ingredients
2.2 Wheat kernel terms
<2.3 Milling terms
2.4 Disorders produced with the intake of refined wheat 

3 The wheat in our menu
3.1 The unique effect of whole-wheat on our health
3.2 The status of the wheat in our diet
3.3 Global grain production 
3.4 Staple foods
3.5 List of cereals
3.6 List of pseudocereals
3.7 Types of wheat varieties
3.8 Common wheat products
3.9 Ingredients of the main cereals 

4 Milling and refining
4.1 Milling
4.2 Flour refining
4.3 The bran
4.4 The germ
4.5 Grinding yield (extraction rate)
4.6 Effect of flour refining on antioxidant capacity of the bread
4.7 Destruction of vulnerable ingredients by vigorous milling
4.8 Damaged starch 

5 Kernel composition
5.1 Kernek structure
5.2 Storage organelles of the wheat kernel
<5.3 Kernel main ingredients
5.4 Essential nutrients of wheat kernel not listed in the RDA list 
5.5 Proteins and amino acids
5.6 Lipids
5.7 Carbohydrates 
5.8 Starch
5.9 Minerals

6 Dietary  fiber
6.1 Dietary-fiber definition
6.2 Fermentation definition
6.3 Dietary-fiber in human nutrition
6.4 Dietary-fiber ingredients
6.5 Arabinoxylan
6.6 Resistant starch
6.7 Cellulose
6.8 Dietary fiber building blocks
6.9 Dietary-fiber polymers6.10 Hemicellulose  
6.11 Lignin
6.12 Lignocellulose
6.13 Inulin

6.14 Energy extraction from dietary-fiber
6.15 Evaluation of the nutritive quality of the dietary-fiber
6.16 Dietary-fiber digestion in herbivores
6.17 Fermentability

7 Vitamins and organic micronutrients
7.1 Vitamins
7.2 Glutathione
7.3 Tocols
7.4 Carotenoids

8 Methyl donors
8.1 Choline and betaine
8.2 Trigonelline

9 Antioxidants
9.1 Sterols and stanols
9.2 The primary role of antioxidants
9.3 The biological activity of antioxidants 
9.4 Phenolic compounds
9.5 Polyphenols
9.6 Tannins
9.7 Flavanoids
9.8 Benzoxazinoids
9.9 Lignans
9.10 Variability in phenolics concentrations between wheat cultivars
9.11 Alkylresoecinol

10 Antioxidant capacity
10.1 Inhibitory effect of the enzymatic activities in yeast
10.2 Destruction of the antioxidants
10.3 Measurement of antioxidant capacity
10.4 Blood antioxidants
10.5 Cereal antioxidant capacities

11 Covering layers
11.2 Waxy compounds
11.2 Policosanol
11.3 Cutin
11.4 Suberin

12 Ingredients with opposite activity
12.1 Phytic acid
12.2 Alleviative outcomes of phytic acid
12.3 Phytase

13 Wheat allergens
13.1 Wheat germ agglutinin (WGA)
13.2 Other wheat allergens 
13.3. Gluten and celiac
13.4 Wheat-free-diet
13.5 The sensitivity prevalence for wheat products

14 Wide scaled epidemiological studies
14.1 Alleviative outcome of whole-wheat bread in human nutrition
14.2 Whole-wheat effect on NCD (non communicable diseases)
14.3 Incidence of colorectal malignancy
14.4 Incidence of upper gut malignancy
14.5 Incidence of pancreatic malignancy 
14.6 Incidence of breast cancer
14.7 Incidence of malignancy, all causes
14.8 Incidence of cardiovascular morbidity
14.9 Incidence of strock
14.10 Incidence of hypertension
14.11 Incidence of diabetes type II
14.12 Incidence of metabolic syndrome
14.13 Incidence of hip fracture 
14.14 Incidence of inflammation
14.15 Incidence of respiratory diseases
14.16 Incidence of all causes of mortality

15 Observational studies with limited data
15.1 Effect on carotid intima-media-thickness
15.2 Effect on angiography indications
15.3 Effect on leucocyte count
15.4 Incidence of lung malignancy
15.5 Incidence of adiposity
15.6 Effect on serum LDL cholesterol

16 Interventional and biomarkers studies
16.1 Interventional studies 
16.2 Blood biomarker of alkylresorcinol 

17 Animal experimentation   
17.1 Animal experimentats   

18 Effect of whole-wheat on brain integrity
18.1 Autophagy and brain integrity
18.2 Effect on cognition
18.3 Eye functioning and wheat yellow-pigments

19 Malpractice in bread baking
19.1 Drawbacks in the practice of flour refining  
19.2 Mandatory bread fortification 
19.4 “Light bread” and browned bread
19.5 Admixing of preparatory fibers in the dough of wheat-bread
19.6 Additives of foreign dietary fiber 
19.7 Water absorbtion

20 Bread consumption versus other food items
20.1 Whole-wheat consumption   
20.2 Dietary-fiber content of bakery products
20.3 Nutritional quality of wheat products versus rye, oat and barley
20.4 Breakfast cereals
20.5 Consumption preference of rice versus wheat
20.6 Rye bread
20.7 Definition of whole-grain bread
20.8 Effect of dietary-fiber on human metabolism
20.9 Dietary fiber content of food items
20.10 Dietary fiber content for 7 vegetary food groups
20.11 Potato versus wheat  intake
20.12 Dietary fiber of "fruits and vegetables" versus "whole-grain"  
21 Bread baking
21.1 Typical bread types
21.2 Whole-wheat baking
21.3 High bran bread(pending)
21.4 Acryl amide in bread
21.5 Carmelization
21.6 Nutritional-labelling of the bread
21.7 Phosphorus and sodium content
21.8 Pasta and other wheat products

22 The consumer preferences
22.1 Sensory consideration
22.2 The consumer outlook

23 Population groups with particular needs 
23.1 Intake of bread antioxidants on chemo- and radio-therapy
23.2 Whole-wheat bread for elderly people
23.3 Refined-flour bread as a high risky item for some people 
23.4 Enteral nutrition formula containing wheat

24 The struggle for the increase of whole-wheat intake 
24.1 Obstacles in the encouraging of the whole-wheat intake 
24.2 Whole-wheat bread pricing
24.3 Refined-flour bread as a high risky item for some people 
24.4 Discounting and negligence of nutritional conclusions by clinical professionals

25 The nutritional targets for wheat breeding 



This book examines the effect of whole-wheat bread on health, with evidence linking the consumption of whole-wheat products to a decrease in the relative risk of non-communicable diseases in comparison with products baked from refined flour. The authors focus on key areas such as milling and refining procedures, bakery products, and assessment of the present consumption of wheat products. They offer a detailed description of all available ingredients of wheat-kernel, with particular attention paid to the health benefits of wheat-kernel antioxidants and dietary fiber ingredients. Vitamins, glutathione, choline and betaine, carotenoids, sterols and stanols are covered, and the book concludes with a general overview of the effect of whole-wheat bread on colon activity and immune capacity. Methods of improving bread nutritional quality, and the potential for the upgrading of the nutritional qualities of whole-bread, are also discussed. 

Consumption of whole-wheat in Western societies, however, has either not increased or increased very slightly. The authors intend for this book to highlight the health benefits of whole-wheat bread and the factors that contribute to these benefits.


Yosef Dror, PhD Nutritionist, The School of Nutritional Sciences, The Faculty of Agriculture, The Hebrew University of Jerusalem, Israel

Efraim Rimon, MD Gastroenterologist, Head of the Gastro-Geriatric Unit, Kaplan-Harzfeld Medical Center, Israel

Reuben Vaida, BSc Food Technologist, Einat Food Industries Israel.

Altre Informazioni



Condizione: Nuovo
Dimensioni: 235 x 155 mm Ø 992 gr
Formato: Copertina rigida
Illustration Notes:11 Illustrations, black and white
Pagine Arabe: 514
Pagine Romane: xli

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