Improving Rice Dietary Fibre Content and Composition for Human Health
Author:
Affiliation:
1. Department of Plant Sciences, Rothamsted Research
2. Rice Chemistry and Food Science Division, DA-PhilRice
3. Strategic Innovation Platform, Grain Quality and Nutrition Centre, IRRI
Publisher
Center for Academic Publications Japan
Subject
Nutrition and Dietetics,Medicine (miscellaneous)
Link
https://www.jstage.jst.go.jp/article/jnsv/65/Supplement/65_S48/_pdf
Reference24 articles.
1. 1) Mattei J, Vasanti Malik V, Nicole M, Wedick NM, Hu FB, Spiegelman D, Willett WC. 2015. Reducing the global burden of type 2 diabetes by improving the quality of staple foods: The Global Nutrition and Epidemiologic Transition Initiative. Global Health 11: 23.
2. 2) WHO/FAO. 2003. WHO Technical Report Series 916. Diet, Nutrition and the Prevention of Chronic Diseases. WHO.
3. 3) Cade JE, Burley VJ, Greenwood DC. and U.K. Women’s Cohort Study Steering Group. 2007. Dietary fibre and risk of breast cancer in the UK Women’s Cohort Study. Int J Epidemiol 36: 431-438.
4. 4) Topping D. 2007. Cereal complex carbohydrates and their contribution to human health. J Cereal Sci 46: 220-229.
5. 5) Buttriss JL, Stokes CS. 2008. Dietary fibre and health: an overview. Nutr Bull 33: 186-200.
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