{"product_id":"oats-nutrition-and-technology-isbn-9781118354117","title":"Oats Nutrition and Technology","description":"\u003cp\u003eA considerable amount of research has emerged in recent years on the science, technology and health effects of oats but, until now, no book has gathered this work together. \u003ci\u003eOats Nutrition and Technology \u003c\/i\u003epresents a comprehensive and integrated overview of the coordinated activities of nutritionists, plant scientists, food\u003cbr\u003escientists, policy makers, and the private sector in developing oat products for optimal health.\u003c\/p\u003e \u003cp\u003eReaders will gain a good understanding of the value of best agricultural production and processing practices that are important in the oats food system. The book reviews agricultural practices for the production of oat products, the food science involved in the processing of oats, and the nutrition science aimed at understanding and advancing the health effects of oats and how they can affect nutrition policies. There are individual chapters that\u003cbr\u003esummarize oat breeding and processing, the many bioactive compounds that oats contain, and their health benefits. With respect to the latter, the health benefits of oats and oat constituents on chronic diseases, obesity, gut health, metabolic syndromes, and skin health are reviewed. The book concludes with a global summary of food labelling practices that are particularly relevant to oats.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eOats Nutrition and Technology\u003c\/i\u003e offers in-depth information about the life cycle of oats for nutrition, food and agricultural scientists and health practitioners interested in this field. It is intended to provoke thought and stimulate readers to address the many research challenges associated with the oat life cycle and food system.\u003c\/p\u003e \u003cp\u003eList of Contributors xi\u003c\/p\u003e \u003cp\u003ePreface xv\u003c\/p\u003e \u003cp\u003eAcknowledgements xvii\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I: Introduction\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Introduction: Oat Nutrition, Health, and the Potential Threat of a Declining Production on Consumption 3\u003cbr\u003e \u003c\/b\u003e\u003ci\u003ePenny Kris-Etherton, Chor San Khoo, and YiFang Chu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 A landmark health claim 3\u003c\/p\u003e \u003cp\u003e1.2 The growing interest in oats and health 4\u003c\/p\u003e \u003cp\u003e1.3 Declining production poses threats to the growth of oat intake 5\u003c\/p\u003e \u003cp\u003eReferences 6\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II: Oat Breeding, Processing, and Product Production\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Breeding for Ideal Milling Oat: Challenges and Strategies 9\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eWeikai Yan, Judith Frégeau-Reid, and Jennifer Mitchell Fetch\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 9\u003c\/p\u003e \u003cp\u003e2.2 Breeding for single traits: Genotype-by-environment interactions 11\u003c\/p\u003e \u003cp\u003e2.3 Breeding for multiple traits: Undesirable trait associations 19\u003c\/p\u003e \u003cp\u003e2.4 Strategies of breeding for an ideal milling oat 25\u003c\/p\u003e \u003cp\u003e2.5 Discussion 28\u003c\/p\u003e \u003cp\u003eAcknowledgements 32\u003c\/p\u003e \u003cp\u003eReferences 32\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Food Oat Quality Throughout the Value Chain 33\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eNancy Ames, Camille Rhymer, and Joanne Storsley\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction: Oat quality in the context of the value chain 33\u003c\/p\u003e \u003cp\u003e3.2 Physical oat quality 36\u003c\/p\u003e \u003cp\u003e3.3 Nutritional oat quality 41\u003c\/p\u003e \u003cp\u003e3.4 Agronomic factors affecting physical and nutritional quality 46\u003c\/p\u003e \u003cp\u003e3.5 Oat end-product quality 47\u003c\/p\u003e \u003cp\u003e3.6 Mycotoxins 58\u003c\/p\u003e \u003cp\u003e3.7 Summary 59\u003c\/p\u003e \u003cp\u003eAcknowledgements 60\u003c\/p\u003e \u003cp\u003eReferences 60\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III: Oat Nutrition and Chemistry\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Nutritional Comparison of Oats and Other Commonly Consumed Whole Grains 73\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eApeksha A. Gulvady, Robert C. Brown, and Jenna A. Bell\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction to oats as a cereal grain 73\u003c\/p\u003e \u003cp\u003e4.2 Overview of the nutritional composition of oats 75\u003c\/p\u003e \u003cp\u003e4.3 Conclusion 91\u003c\/p\u003e \u003cp\u003eReferences 91\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Oat Starch 95\u003cbr\u003e \u003c\/b\u003e\u003ci\u003ePrabhakar Kasturi and Nicolas Bordenave\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 95\u003c\/p\u003e \u003cp\u003e5.2 Native oat starch organization: From the molecular to the granular level 96\u003c\/p\u003e \u003cp\u003e5.3 Starch minor components, isolation, and extraction 104\u003c\/p\u003e \u003cp\u003e5.4 Beyond native starch granule: Gelatinization, pasting, retrogradation, and interactions with other polysaccharides 107\u003c\/p\u003e \u003cp\u003e5.5 Industrial uses 115\u003c\/p\u003e \u003cp\u003e5.6 Conclusion and perspectives 116\u003c\/p\u003e \u003cp\u003eReferences 116\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Oat β-Glucans: Physicochemistry and Nutritional Properties 123\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMadhuvanti Kale, Bruce Hamaker, and Nicolas Bordenave\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 123\u003c\/p\u003e \u003cp\u003e6.2 Molecular structures and characteristics 124\u003c\/p\u003e \u003cp\u003e6.3 Extraction 131\u003c\/p\u003e \u003cp\u003e6.4 Solution properties 135\u003c\/p\u003e \u003cp\u003e6.5 Oat β-glucan nutritional properties 144\u003c\/p\u003e \u003cp\u003e6.6 Conclusion and perspectives 158\u003c\/p\u003e \u003cp\u003eReferences 159\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Health Benefits of Oat Phytochemicals 171\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eShaowei Cui and Rui Hai Liu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 171\u003c\/p\u003e \u003cp\u003e7.2 Oat phytochemicals 172\u003c\/p\u003e \u003cp\u003e7.3 Health benefits of oat phytochemicals: Epidemiological evidence 185\u003c\/p\u003e \u003cp\u003e7.4 Summary 189\u003c\/p\u003e \u003cp\u003eReferences 189\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Avenanthramides: Chemistry and Biosynthesis 195\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMitchell L. Wise\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 195\u003c\/p\u003e \u003cp\u003e8.2 Nomenclature 196\u003c\/p\u003e \u003cp\u003e8.3 Synthesis 197\u003c\/p\u003e \u003cp\u003e8.4 Chemical stability 197\u003c\/p\u003e \u003cp\u003e8.5 Antioxidant properties 199\u003c\/p\u003e \u003cp\u003e8.6 Solubility of avenanthramides 200\u003c\/p\u003e \u003cp\u003e8.7 Analysis of avenanthramides 201\u003c\/p\u003e \u003cp\u003e8.8 Biosynthesis of avenanthramides 201\u003c\/p\u003e \u003cp\u003e8.9 Victorin sensitivity 206\u003c\/p\u003e \u003cp\u003e8.10 Environment effects on avenanthramide production 207\u003c\/p\u003e \u003cp\u003e8.11 Hydroxycinnamoyl-CoA: Hydroxyanthranilate N-hydroxycinnamoyl transferase (HHT) 209\u003c\/p\u003e \u003cp\u003e8.12 Cloning HHT 211\u003c\/p\u003e \u003cp\u003e8.13 Metabolic flux of avenanthramides 214\u003c\/p\u003e \u003cp\u003e8.14 Localization of avenanthramide biosynthesis 216\u003c\/p\u003e \u003cp\u003e8.15 Plant defense activators 218\u003c\/p\u003e \u003cp\u003e8.16 False malting 219\u003c\/p\u003e \u003cp\u003e8.17 Conclusion 221\u003c\/p\u003e \u003cp\u003eReferences 222\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart IV: Emerging Nutrition and Health Research\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 The Effects of Oats and Oat-β-Glucan on Blood Lipoproteins and Risk for Cardiovascular Disease 229\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eTia M. Rains and Kevin C. Maki\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 229\u003c\/p\u003e \u003cp\u003e9.2 Hypocholesterolemic effects of fiber 230\u003c\/p\u003e \u003cp\u003e9.3 Hypocholesterolemic effects of oats and oat β-glucan 231\u003c\/p\u003e \u003cp\u003e9.4 Summary\/Conclusions 233\u003c\/p\u003e \u003cp\u003eReferences 233\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 The Effects of Oats and β-Glucan on Blood Pressure and Hypertension 239\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eTia M. Rains and Kevin C. Maki\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 239\u003c\/p\u003e \u003cp\u003e10.2 Dietary patterns and blood pressure 240\u003c\/p\u003e \u003cp\u003e10.3 Oats and oat β-glucan: Effect on blood pressure and hypertension 246\u003c\/p\u003e \u003cp\u003e10.4 Conclusion 251\u003c\/p\u003e \u003cp\u003eReferences 251\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Avenanthramides, Unique Polyphenols of Oats with Potential Health Effects 255\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eMohsen Meydani\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 255\u003c\/p\u003e \u003cp\u003e11.2 Avenanthramides, the bioactive phenolics in oats 256\u003c\/p\u003e \u003cp\u003e11.3 Anti-inflammatory and antiproliferative activity of avenanthramides 258\u003c\/p\u003e \u003cp\u003e11.4 Summary and conclusion 261\u003c\/p\u003e \u003cp\u003eAcknowledgements 261\u003c\/p\u003e \u003cp\u003eReferences 261\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Effects of Oats on Obesity, Weight Management, and Satiety 265\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eChad M. Cook, Tia M. Rains, and Kevin C. Maki\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 265\u003c\/p\u003e \u003cp\u003e12.2 Effects of oats and oat β-glucan on body weight 266\u003c\/p\u003e \u003cp\u003e12.3 Effects of oats on appetite 271\u003c\/p\u003e \u003cp\u003e12.4 Possible mechanisms of action 274\u003c\/p\u003e \u003cp\u003e12.5 Summary 276\u003c\/p\u003e \u003cp\u003eReferences 276\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Effects of Oats on Carbohydrate Metabolism 281\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eSusan M. Tosh\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 281\u003c\/p\u003e \u003cp\u003e13.2 Epidemiology 281\u003c\/p\u003e \u003cp\u003e13.3 Mechanisms of postprandial blood glucose reduction 282\u003c\/p\u003e \u003cp\u003e13.4 Clinical studies using whole oat products 284\u003c\/p\u003e \u003cp\u003e13.5 Clinical studies using oat bran products 286\u003c\/p\u003e \u003cp\u003e13.6 Clinical studies using oat-derived β-glucan preparations 289\u003c\/p\u003e \u003cp\u003e13.7 Dose response 289\u003c\/p\u003e \u003cp\u003e13.8 Longer-term glucose control 291\u003c\/p\u003e \u003cp\u003e13.9 Summary 292\u003c\/p\u003e \u003cp\u003eReferences 293\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Effects of Oats and β-Glucan on Gut Health 299\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eRenee Korczak and Joanne Slavin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Oats and β-glucan 299\u003c\/p\u003e \u003cp\u003e14.2 Digestive health 299\u003c\/p\u003e \u003cp\u003e14.3 Short chain fatty acids and fiber fermentability 301\u003c\/p\u003e \u003cp\u003e14.4 Large bowel effects of whole grains 302\u003c\/p\u003e \u003cp\u003e14.5 Fermentation of individual dietary fibers 303\u003c\/p\u003e \u003cp\u003e14.6 Prebiotics 303\u003c\/p\u003e \u003cp\u003e14.7 Other mechanisms underlying the effect of oats on gut function 306\u003c\/p\u003e \u003cp\u003e14.8 Conclusion 306\u003c\/p\u003e \u003cp\u003eReferences 307\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Oats and Skin Health 311\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eJoy Makdisi, Allison Kutner, and Adam Friedman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 History of colloidal oatmeal use 311\u003c\/p\u003e \u003cp\u003e15.2 Oat structure and composition 312\u003c\/p\u003e \u003cp\u003e15.3 Clinical properties 313\u003c\/p\u003e \u003cp\u003e15.4 Clinical applications of oats 318\u003c\/p\u003e \u003cp\u003e15.5 Side effects of oats 323\u003c\/p\u003e \u003cp\u003e15.6 Conclusions 326\u003c\/p\u003e \u003cp\u003eReferences 326\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart V: Public Health Policies and Consumer Response\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Health Claims for Oat Products: A Global Perspective 335\u003cbr\u003e \u003c\/b\u003e\u003ci\u003eJoanne Storsley, Stephanie Jew, and Nancy Ames\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction 335\u003c\/p\u003e \u003cp\u003e16.2 Definition of health claims 336\u003c\/p\u003e \u003cp\u003e16.3 Substantiation of health claims 338\u003c\/p\u003e \u003cp\u003e16.4 Health claims and dietary recommendations for oat products 339\u003c\/p\u003e \u003cp\u003e16.5 Benefits of health claims 346\u003c\/p\u003e \u003cp\u003e16.6 Nutritional information and health claims: How can health claims ensure clarity versus confusion? 348\u003c\/p\u003e \u003cp\u003e16.7 Considerations in conducting research for health claim substantiation 349\u003c\/p\u003e \u003cp\u003eReferences 351\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Oh, What Those Oats Can Do: Quaker Oats, the US Food and Drug Administration, and the Market Value of Scientific Evidence 1984–2010 357\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eRobert Fitzsimmons\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17.1 Introduction 357\u003c\/p\u003e \u003cp\u003e17.2 Wild oats: The oat bran craze 1988–1990 363\u003c\/p\u003e \u003cp\u003e17.3 Brantastic voyage: Oats through dietetic history 364\u003c\/p\u003e \u003cp\u003e17.4 Gruel intentions: The NLEA and Quaker’s health claim 1990–1997 382\u003c\/p\u003e \u003cp\u003e17.5 Cash crop: Leveraging scientific evidence 1997–2010 395\u003c\/p\u003e \u003cp\u003e17.6 Conclusions 413\u003c\/p\u003e \u003cp\u003eReferences 420\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart VI: Future Recommendations\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Overview: Current and Future Perspectives on Oats and Health 429\u003cbr\u003e \u003c\/b\u003e\u003ci\u003ePenny Kris-Etherton\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18.1 Chapter summaries 429\u003c\/p\u003e \u003cp\u003e18.2 Relevance to the nutrition and dietetic communities and the medical profession 433\u003c\/p\u003e \u003cp\u003e18.3 Future needs and recommendations 434\u003c\/p\u003e \u003cp\u003eReferences 436\u003c\/p\u003e \u003cp\u003eIndex 439\u003c\/p\u003e \u003cb\u003eDr YiFang Chu\u003c\/b\u003e is with Quaker Oats Center of Excellence, PepsiCo R\u0026amp;D Nutrition, Barrington, IL, USA \u003cp\u003eA considerable amount of research has emerged in recent years on the science, technology and health effects of oats but, until now, no book has gathered this work together. \u003ci\u003eOats Nutrition and Technology \u003c\/i\u003epresents a comprehensive and integrated overview of the coordinated activities of nutritionists, plant scientists, food\u003cbr\u003escientists, policy makers, and the private sector in developing oat products for optimal health.\u003c\/p\u003e \u003cp\u003eReaders will gain a good understanding of the value of best agricultural production and processing practices that are important in the oats food system. The book reviews agricultural practices for the production of oat products, the food science involved in the processing of oats, and the nutrition science aimed at understanding and advancing the health effects of oats and how they can affect nutrition policies. There are individual chapters that\u003cbr\u003esummarize oat breeding and processing, the many bioactive compounds that oats contain, and their health benefits. With respect to the latter, the health benefits of oats and oat constituents on chronic diseases, obesity, gut health, metabolic syndromes, and skin health are reviewed. The book concludes with a global summary of food labelling practices that are particularly relevant to oats.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eOats Nutrition and Technology\u003c\/i\u003e offers in-depth information about the life cycle of oats for nutrition, food and agricultural scientists and health practitioners interested in this field. It is intended to provoke thought and stimulate readers to address the many research challenges associated with the oat life cycle and food system.\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989705834725,"sku":"NP9781118354117","price":238.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118354117.jpg?v=1761785180","url":"https:\/\/k12savings.com\/es\/products\/oats-nutrition-and-technology-isbn-9781118354117","provider":"K12savings","version":"1.0","type":"link"}