IMPROVING BIOAVAILABILITY OF PHTOCHEMICALS AND FUNCTIONALITY OF WHOLE GRAIN FOODS

• 作 者: Roger Ruan Keith Petrofsky Paul Chen Xiangyang Lin Yuhuan Liu
• 机 构: Department of Bioproducts and Biosystems Engineeringand Department of Food Science and Nutrition, Un
• 出 处: 第十四届世界食品科技大会
• 发表日期: 2008年1期

　　Despite the strong scientific,policy and regulatory support to increase whole grain intake,only eight percent of the US population aged 2 and over is estimated to consume at least 3 daily servings of whole grain.Among the many possible factors affecting the acceptance of whole grain foods,dislike of taste,color,and texture of whole grain food products and lack of experience in preparing and incorporating whole grain foods into daily dietary patterns are believed to be important barriers to the increase in whole grain food consumption.