"Overall, this book is a comprehensive and detailed reference guide to wholegrains and health, covering all the latest research as well as consumer and regulatory issues and opportunities for product development within the food industry. It should be a useful resource for nutritionists, dietitians and other health professionals with an interest in the health aspects of wholegrains; academic researchers, lecturers and students; and food technologies, as well as others working in the food industry."

Claire Williamson, Nutrition Bulletin Vol. 32, Number 4, p. 413, December 2007

"...would serve as a useful reference source for food technologists and nutritionists working in the food industry, particularily in the development of new wholegrain products."

Claire Williamson, Nutrition Bulletin Vol. 32, Number 4, p. 413, December 2007

"...despite the current high levels of interest there are no ideal texts which provide up-to-date accounts of the topic. This new volume goes some way to satisfy this requirement"

FS &T, Vol. 21 Issue 3

"The volume features an impressive collection of editors and authors drawn from leading groups in Europe, North America and Australia. The production quality is of the usual high standard expected of Blackwell Publishing, while an excellent index allows the reader to navigate overlaps between some of the chapters. I will certainly be referring to it a lot in relation to my own research and can thoroughly recommend it to readers with a broader interest as well as those researching on whole grain cereals"

FS&T, Vol 21, Issue 3