<p>PART I: WHEAT AND HEALTH</p> <p>Section A: Wheat Components in Disease Prevention: Overview</p> <p>1 Whole Wheat Pasta and Health</p> <p>2 Whole Grain and Phytate-Degrading Human Bifidobacteria </p> <p>Section B: Wheat in Commercial Animal Production </p> <p>3 Effect of Whole Wheat Feeding on Gut Function and Nutrient Utilization in Poultry </p> <p>4 Whole Wheat in Commercial Poultry Production </p> <p>Section C: Wheat in Diabetes and Heart Disease Prevention</p> <p>5 Wheat Fiber in Postprandial Metabolic Profile and Health</p> <p>6 Bioavailability of Calcium, Iron, and Zinc in Whole Wheat Flour </p> <p>7 Nutritive and Digestive Effects of Starch and Fiber in Whole Wheat </p> <p>Section D: Wheat in Cancer Prevention </p> <p>8 Colorectal Cancer Prevention by Wheat Consumption: A Three-Valued Logic – True, False, Or Otherwise? </p> <p>9 Whole Grain and Dietary Fiber Intake and Risk of Prostate Cancer </p> <p>10 Bioactive Phytochemicals in Wheat Bran for Colon Cancer Prevention </p> <p>Section E: Gluten and Disease </p> <p>11 Immunologic Reactions to Wheat: Celiac Disease, Wheat Allergy and Gluten Sensitivity </p> <p>12 Celiac Disease and its Therapy: Current Approaches and New Advances </p> <p>13 Gluten Metabolism in Humans: Involvement of the Gut Microbiota</p> <p>14 Adverse Reactions to Gluten: Exploitation of Sourdough Fermentation</p> <p>Section F: Wheat Fiber</p> <p>15 Antioxidant Properties of Wheat Bran against Oxidative Stress</p> <p>16 Wheat and Rice Dietary Fiber in Colorectal Cancer Prevention and the Maintenance of Health</p> <p>17 Sensory, Technological, and Health Aspects of Adding Fiber to Wheat-Based Pasta</p> <p>18 Dietary Fiber and Wheat Bran in Childhood Constipation and Health</p> <p>19 Wheat Bran and Cadmium in Human Health</p> <p>Section G: Wheat Toxicity</p> <p>20 Wheat Contaminants (Pesticides) and their Dissipation during Processing</p> <p>PART II: RICE AND OTHER WHOLE GRAINS IN HEALTH</p> <p>Section A: Overview of Rice and Health</p> <p>A1 Nutrients and Rice Consumption</p> <p>21 Genetically Modified Rice with Health Benefits as a Means to Reduce Micronutrient Malnutrition: Global Status, Consumer Preferences, and Potential Health Impacts of Rice Biofortification</p> <p>22 Rice Bran: A Food Ingredient with Global Public Health Opportunities</p> <p>23 Rice Bran Oil: Benefits to Health and Applications in Pharmaceutical Formulations</p> <p>24 Rice Intake, Weight Change and Metabolic Syndrome</p> <p>A2 Rice in Diabetes Prevention and Treatment</p> <p>25 Glycemic Index of Indian Cereal Staple Foods and their Relationship to Diabetes and Metabolic Syndrome</p> <p>26 Rice and Type 2 Diabetes </p> <p>27 Rice and the Glycemic Index </p> <p>A3 Rice Toxicity and Toxic Contaminants</p> <p>28 Arsenic in Rice: Sources and Human Health Risk </p> <p>29 Arsenic in Rice-Based Infant Foods </p> <p>30 Inorganic Arsenic in Rice and Rice Bran: Health Implications </p> <p>A4 Rice Fiber</p> <p>31 Apoptosis and Arabinoxylan Rice Bran</p> <p>32 γ-Oryzanol: An Attractive Bioactive Component from Rice Bran </p> <p>33 Evaluation of Physical and Nutritional Properties of Extruded Products Based on Brown Rice and Wild Legume Mixtures </p> <p>34 Rice Bran Antioxidants in Health and Wellness </p> <p>35 Organic Rice Bran Oils in Health</p> <p>36 Fermented Rice Bran Attenuates Oxidative Stress </p> <p>37 Rice Bran Oil’s Role in Health and Cooking</p> <p>Section B: Novel Approaches to Bran and Whole Grains </p> <p>38 Amino Acid Production from Rice Straw Hydrolyzates </p> <p>39 Germinated Barley Foodstuff Dampens Inflammatory Bowel Disease </p> <p>40 Development of Functional Foods (Enzyme-Treated Rice Fiber) from Rice By-products </p> <p>41 Chickpea (Cicer arietinum L.) Fortification of Cereal-Based Foods to Increase Fiber and Phytochemical Content</p>
