| Description |
1 online resource (115 pages) : illustrations |
| Series |
Advances in Food and Nutrition Research, 1043-4526 ; Volume 77 |
|
Advances in food and nutrition research ; Volume 77.
|
| Contents |
Front Cover; Advances in Food and Nutrition Research; Copyright; Contents; Contributors; Preface; Chapter One: Oats-From Farm to Fork; 1. History of Oats; 2. Oat Genetics and Breeding; 2.1. Origin; 2.2. Breeding; 2.3. Molecular Genetics; 3. Agriculture; 3.1. Production; 3.2. Geographies and Climate; 3.3. Sustainability; 4. Oat Processing; 4.1. Harvest Management; 4.2. Receiving, Inspection, Weighing, and Storage; 4.3. Cleaning; 4.4. Dehulling; 4.5. Kilning; 4.6. Flaking; 4.7. Flour; 4.8. Oat Bran; 4.9. Milling By-Products; 5. Oat-Based Foods; 5.1. History of Oatmeal and Steel-Cut Oats |
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5.1.1. Rolled Oats5.1.2. Ready-to-Eat Cereal; 5.2. Current Oat Products; 6. Components; 6.1. Macronutrients and Micronutrients; 6.1.1. Carbohydrate (Starch); 6.1.2. Protein; 6.1.3. Lipids; 6.1.4. Vitamins and Minerals; 6.2. Fiber; 6.3. Oat Phytonutrients; 6.3.1. Phenolic Acids and Flavonoids; 6.3.2. Avenanthramides; 6.3.3. Other Bioactive Components; 6.4. Oat-Based Ingredients; 7. Health Benefits; 7.1. Cardiovascular Disease; 7.1.1. Mechanism; 7.2. Glycemic Control; 7.2.1. Mechanism; 7.3. Impact on Gut Microbiota; 8. Health Claims and Nutritional Messages; 8.1. Americas |
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8.1.1. United States of America8.1.2. Canada; 8.2. European Union; 8.2.1. Cholesterol Lowering Effect; 8.2.2. Glycemic Control; 8.3. Asia; 8.3.1. Malaysia; 9. Future Direction; Acknowledgments; References; Chapter Two: Calcium and Vitamin D in Obesity and Related Chronic Disease; 1. Introduction; 2. Energy Balance and Obesity; 2.1. Calcium and Obesity; 2.2. Calcium, Thermogenesis, and Fat Oxidation; 2.3. Calcium and Fecal Fat; 2.4. Calcium and Food Intake; 2.5. Calcium and Weight Loss; 3. Vitamin D; 3.1. Physiology of Vitamin D; 3.2. Vitamin D and Obesity |
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3.2.1. Sequestration and Volumetric Dilution of Vitamin D in Obesity3.2.2. Vitamin D and Weight Loss; 4. Systemic Inflammation and Chronic Disease; 4.1. Vitamin D and Inflammation; 5. Endothelial Dysfunction; 6. Vitamin D, Dyslipidemia, and Cardiovascular Disease; 7. Type 2 Diabetes Mellitus; 7.1. Calcium Intake and T2DM; 7.2. Vitamin D and T2DM; 7.2.1. Observational and Cross-Sectional Studies; 7.2.2. Randomized Controlled Trials; 7.2.3. Parathyroid Hormone and T2DM; 8. Summary and Conclusion; References; Index; Back Cover |
| Bibliography |
Includes bibliographical references at the end of each chapters and index |
| Subject |
Nutrition.
|
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Food -- Research.
|
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Nutritional Physiological Phenomena
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TECHNOLOGY & ENGINEERING -- Food Science.
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Food -- Research
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Nutrition
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| Form |
Electronic book
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| Author |
Henry, Jeyakumar, editor
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| ISBN |
9780128051702 |
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0128051701 |
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0128047720 |
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9780128047729 |
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