000			01406cam a2200337 i 4500
999			_c192045 _d192045
020			_a9781118354117
040			_cCUS
082	0	0	_a641.3313 _bCHU/O
245	0	0	_aOats nutrition and technology / _cedited by Yi-Fang Chu.
250			_a1st ed.
260			_aUK : _bWiley, _c2014.
300			_axvii, 455 p. : _bill. ; _c25 cm.
504			_aIncludes bibliographical references and index.
505			_aPARTI: 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
650		0	_aOats
650		0	_aOats as food
650		0	_aOats _xAnalysis
650		0	_aOats _xProcessing
700			_aedited by Chu, YiFang
942			_cSC79