Oats nutrition and technology / 
edited by Yi-Fang Chu. 
 - 1st ed. 
 - UK :  Wiley,  2014. 
 - xvii, 455 p. :  ill. ;  25 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>PARTI: INTRODUCTION<br/>1 Introduction: Oat Nutrition, Health, and the Potential Threat of a Declining Production on Consumption<br/><br/>PART II: OAT BREEDING, PROCESSING, AND PRODUCT<br/>PRODUCTION<br/>2 Breeding for Ideal Milling Oat: Challenges and Strategies<br/>3 Food Oat Quality Throughout the Value Chain<br/><br/>PART III: OAT NUTRITION AND CHEMISTRY<br/>4 Nutritional Comparison of Oats and Other Commonly Consumed<br/>Whole Grains<br/>5 Oat Starch<br/>6 Oat p-Glucans; Physicochemistry and Nutritional Properties<br/>7 Health Benefits of Oat Phytochemicals<br/>8 Avenanthramides: Chemistry and Biosynthesis<br/><br/>PART IV: EMERGING NUTRITION AND HEALTH RESEARCH<br/>9 The Effects of Oats and Oat-(i-Glucan on Blood Lipoproteins and<br/>Risk for Cardiovascular Disease<br/>10 The Effects of Oats and p-Glucan on Blood Pressure and<br/>Hypertension<br/>11 Avenanthramides, Unique Polyphenols of Oats with Potential Health<br/>Effects<br/>12 Effects of Oats on Obesity, Weight Management, and Satiety<br/>13 Effects of Oats on Carbohydrate Metabolism<br/>14 Effects of Oats and B-Glucan on Gut Health<br/>15 Oats and Skin Health<br/><br/>PART V: PUBLIC HEALTH POLICIES AND CONSUMER RESPONSE<br/>16 Health Claims for Oat Products: A Global Perspective<br/>17 Oh, What Those Oats Can Do: Quaker Oats, the US Food and Drug<br/>Administration, and the Market Value of Scientific Evidence<br/>1984-2010<br/><br/>PART VI: FUTURE RECOMMENDATIONS<br/>18 Overview: Current and Future Perspectives on Oats and Health<br/> 
<br/><br/><label>ISBN: </label>9781118354117  
<br/><br/><label>Subjects--Topical Terms: </label><br/>Oats<br/>Oats as food<br/>Oats--Analysis<br/>Oats--Processing
<br/><br/><label>Dewey Class. No.: </label>641.3313  / CHU/O