TY  - BOOK
AU  - edited by Chu, YiFang
TI  - Oats nutrition and technology
SN  - 9781118354117 
U1  - 641.3313 
PY  - 2014///
CY  - UK
PB  - Wiley
KW  - Oats
KW  - Oats as food
KW  - Analysis
KW  - Processing
N1  - Includes bibliographical references and index; PARTI: INTRODUCTION
1 Introduction: Oat Nutrition, Health, and the Potential Threat of a Declining Production on Consumption

PART II: OAT BREEDING, PROCESSING, AND PRODUCT
PRODUCTION
2 Breeding for Ideal Milling Oat: Challenges and Strategies
3 Food Oat Quality Throughout the Value Chain

PART III: OAT NUTRITION AND CHEMISTRY
4 Nutritional Comparison of Oats and Other Commonly Consumed
Whole Grains
5 Oat Starch
6 Oat p-Glucans; Physicochemistry and Nutritional Properties
7 Health Benefits of Oat Phytochemicals
8 Avenanthramides: Chemistry and Biosynthesis

PART IV: EMERGING NUTRITION AND HEALTH RESEARCH
9 The Effects of Oats and Oat-(i-Glucan on Blood Lipoproteins and
Risk for Cardiovascular Disease
10 The Effects of Oats and p-Glucan on Blood Pressure and
Hypertension
11 Avenanthramides, Unique Polyphenols of Oats with Potential Health
Effects
12 Effects of Oats on Obesity, Weight Management, and Satiety
13 Effects of Oats on Carbohydrate Metabolism
14 Effects of Oats and B-Glucan on Gut Health
15 Oats and Skin Health

PART V: PUBLIC HEALTH POLICIES AND CONSUMER RESPONSE
16 Health Claims for Oat Products: A Global Perspective
17 Oh, What Those Oats Can Do: Quaker Oats, the US Food and Drug
Administration, and the Market Value of Scientific Evidence
1984-2010

PART VI: FUTURE RECOMMENDATIONS
18 Overview: Current and Future Perspectives on Oats and Health

ER  -