Linkit ja kirjallisuutta
Grains & Legumes Nutrition Council
Bartłomiej S, Justyna RK, Ewa N. 2012. Bioactive compounds in cereal grains - occurrence, structure, technological significance and nutritional benefits - a review. Food Sci Technol Int 18(6):559-68.
Delcour JA, Xavier R, Courtin CM, Poutanen K, Ranieri R. 2012. Technologies for enhanced exploitation of the health-promoting potential of cereals. Trends Food Sci Tech 25:78–86.
Fardet A. 2010. New hypotheses for the health-protective mechanisms of whole-grain cereals: what is beyond fibre? Nutr Res Rev 23(1):65–134.
Jonnagaladda SS, Harnack L, Liu RH, McKeown N, Seal C, Liu S, Fahey GC. 2011 Putting the whole hrain puzzle together: Helath benefits associated with whole grains – summary of American society for nutrition 2010 satellite symposium. J Nutr 141:1011–1022.
Kariluoto S, Liukkonen KH, Myllymäki O, Vahteristo L, Kaukovirta-Norja A, Piironen V. 2006a. Effect of germination and thermal treatments on folates in rye. J Agric Food Chem 54: 9522–9528.
Kariluoto S, Aittamaa M, Korhola M, Salovaara H, Vahteristo L, Piironen V. 2006b. Effects of yeasts and bacteria on the levels of folates in rye sourdoughs. Int J Food Microbiol 106: 137–143.
Pyler EJ, Corton LA. 2009. Baking Science & Technology. 4.painos. Sosland Pub Co. 722 s.
Shewry PR, Charmet G, Branlard B, Lafiandra D, Gergely S, Salgo A, Saulnier L, Bedo Z, Mills ENC, Ward JL. 2012. Developing new types of wheat with enhanced health benefits. Trends Food Sci Tech 25:70–77.
Slavin J. 2003. Why whole grains are protective: biological mechanisms. Proc Nutr Soc 62(1):129-34.
Ye EQ, Shacko SA, Chou EL, Kuqizaki M, Liu S.2012. Greater whole-grain intake is associated with lower risk of type 2 diabetes, cardiovascular disease, and weight gain. J Nutr 142:1304-13.
