Oats Nutrition And Technology
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Oats Nutrition And Technology
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Author : YiFang Chu
language : en
Publisher: John Wiley & Sons
Release Date : 2014-01-28
Oats Nutrition And Technology written by YiFang Chu and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-01-28 with Technology & Engineering categories.
A 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. Oats Nutrition and Technology presents a comprehensive and integrated overview of the coordinated activities of nutritionists, plant scientists, food scientists, policy makers, and the private sector in developing oat products for optimal health. Readers 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 summarize 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. Oats Nutrition and Technology 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.
Oats
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Author : Francis Webster
language : en
Publisher: Academic Press
Release Date : 2016-07-07
Oats written by Francis Webster and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-07-07 with Technology & Engineering categories.
For the first major update of this topic in 21 years, editors Webster and Wood have gathered an elite group of internationally recognized experts. This new edition addresses all aspects of oat chemistry, processing, nutrition, and plant genetics. It reflects the considerable changes in the science and food uses of oats that have occurred during the last two decades. Each chapter presents an in-depth review of a specific research area complete with an extensive bibliography. The book provides an important summary of oat nutritional research and associated health claims that have been granted in recognition of the nutritional benefits associated with oat consumption. The individual chapters on component chemistry and functionality provide an excellent resource for product developers in their quest to design new, healthy, oat-based food products. The chapters on oat molecular biology and oat breeding coupled with the extensive works on oat nutrition provide direction to researchers interested in developing oats with enhanced nutrition. Oats: Chemistry and Technology, Second Edition, is the only up-to-date review of oat chemistry and technology and will be a valuable resource for food science professionals including nutritionists, cereal chemists, plant biochemists, plant breeders, molecular biologists, grain millers, and product development and research scientists. Improve Your Knowledge About This Super Grain Covers all areas of oat technology - Single source provides in-depth review of all aspects of oat technology.Provides an excellent source of oat nutritional information - Includes details of oat nutritional studies and potential health claims with a special emphasis on ß-glucans.Offers authoritative descriptions of oat composition and functional properties - Provides researchers and food scientists with key chemical and application information.Highlights oat improvement opportunities - Breeding and molecular information provides researchers direction on oat improvement opportunities.Updates our knowledge of oat-processing technology - Provides in-depth discussion of oat milling and oat fractionation.Demystifies oat phenolics - Provides a peer-reviewed, in-depth discussion of oat phenolic chemistry and functional attributes.
Technology Of Functional Cereal Products
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Author : B R Hamaker
language : en
Publisher: Elsevier
Release Date : 2007-11-08
Technology Of Functional Cereal Products written by B R Hamaker and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-11-08 with Technology & Engineering categories.
Cereal grains and their fractions contain many health-protecting compounds such as phytochemicals, vitamins and indigestible carbohydrates, but the texture and taste of functional cereal products can be less than ideal. This important collection reviews technologies for producing a wide range of cereal products with different health-promoting properties and more acceptable sensory quality. The first part of the book discusses the health effects of cereals, with chapters on topics such as whole grain foods, cereal micronutrients and resistant starch. Consumer perception of health-promoting cereal products and regulatory and labelling issues are also described. The second part focuses on technologies to improve the quality of functional cereal products, reviewing issues such as grain improvement, novel cereal-derived ingredients and formulation of low GI products. Chapters dedicated to a wide range of product types are also included, covering cereal foods made from oats, rye, barley and speciality grains and breads fortified with vitamins and minerals, soy and omega-3 lipids among others. Technology of functional cereal products is an essential reference for all those involved in research and development of health-promoting cereal-based foods. Reviews technologies for producing a wide range of cereal products Discusses the health effect of cereals, including whole grain foods and cereal micronutrients Describes consumer perception of health promoting cereal products
The Oat Crop
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Author : R.W. Welch
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
The Oat Crop written by R.W. Welch and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Science categories.
Dr Samuel Johnson, that famous eighteenth century lexicographer, said of oats 'A grain which in England is generally given to horses but in Scotland supports the people'. And presumably it was a Scotsman who riposted 'But what people and what horses!' That exchange encapsulates much of the history and role of oats - a cereal, once important as human food in parts of northern Europe but latterly used mainly as animal feed, especially favoured for horses. Although no longer a major food anywhere, oats still have a special and favoured niche in the cuisine of people living in the cooler and wetter regions of some parts of northern Europe. However, there is currently a resurgence of interest in the crop, because there is now considerable scientific evidence to support the view of Scotsmen who never doubted its dietary value. This book - very much an international effort, carefully orchestrated by Robert Welch - traces the origin, history and scientific progress which forms a sound basis for any further crop improvement and for broadening the utilization and marketing of oat products. Should rational consider ations lead to an increase in the importance of this cereal, I, for one, would be glad since I believe the rural landscape is the poorer for the increased rarity of golden fields of rippling oats which I used to be involved in harvesting.
Nutritional Composition Of New Zealand Oats
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Author : Jacqueline Moriarty
language : en
Publisher:
Release Date : 1998
Nutritional Composition Of New Zealand Oats written by Jacqueline Moriarty and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1998 with Glucans categories.
Kent S Technology Of Cereals
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Author : N. L. Kent
language : en
Publisher: Elsevier
Release Date : 1994-01-01
Kent S Technology Of Cereals written by N. L. Kent and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 1994-01-01 with Technology & Engineering categories.
This well-established textbook provides students of food science with an authoritative and comprehensive study of cereal technology. Kent compares the merits and limitations of individual cereals as sources of food products as well as looking at the effects of processing treatments on the nutritive value of the products. The fourth edition of this classic book has been thoroughly updated with new sections including extrusion cooking and the use of cereals for animal feed.
Whole Grains And Their Bioactives
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Author : Jodee Johnson
language : en
Publisher: John Wiley & Sons
Release Date : 2019-06-10
Whole Grains And Their Bioactives written by Jodee Johnson and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-06-10 with Technology & Engineering categories.
A review of various types of whole grains, the bioactives present within them, and their health-promoting effects As rates of obesity and other chronic conditions continue to rise, so too does the need for clear and accurate information on the connections between diet and disease, particularly regarding the cereal grains that dominate the Western diet. In this volume, editors Jodee Johnson and Taylor Wallace assemble a panel of leading experts to address this issue. The result is a comprehensive examination of the cereal and pseudo-cereal grains and their most important bioactive compounds. Not only does this volume offer summaries of existing research, it also places these findings within the larger context of health promotion and disease prevention. This includes frank discussions on the limitations of existing studies, as well as current gaps in research for those who want to offer evidence-based recommendations to their patients. Topics addressed include: Methodical analyses of domesticated grain species, their horticultural history, nutritional composition, and known effects on health Beneficial properties of certain bioactive compounds found in particular grain species How bioactive compounds work within an individual’s overall diet to increase health and prevent disease Academic and industry researchers, as well as medical practitioners and public health professionals, will appreciate Whole Grains and their Bioactives, not only as an engaging overview of current research, but also as an illuminating contribution to the often-murky debate surrounding health and the human diet.
Functional Foods
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Author : Mingruo Guo
language : en
Publisher: Elsevier
Release Date : 2013-12-15
Functional Foods written by Mingruo Guo and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-12-15 with Technology & Engineering categories.
Functional foods - products which have health-promoting properties over and beyond their nutritional value - have become a significant food industry sector. The global market for these products remains dynamic and is predicted to grow further. Functional foods: Principles and technology provides both students and professionals with an authoritative introduction to the key scientific aspects and major product categories in this area. The opening chapter introduces the principles of functional foods and explores industry and consumer roles in this evolving market. Subsequent chapters focus on the most significant product categories, reviewing ingredient sources, classification, chemical and physical properties, the wide range of therapeutic effects and possible mechanisms of action, among other topics. Antioxidants, dietary fiber, prebiotics and probiotics, lipids and soy are among the foods and food constituents covered. The Appendix contains laboratory exercises aimed at those using this book in a classroom situation. Functional foods: principles and technology is an essential guide for all those studying and working with functional foods. Provides both students and professionals with an authoritative introduction to the key scientific aspects and major product categories Introduces the principles of functional foods and explores industry and consumer roles in this evolving market Focuses on the most significant product categories, reviewing ingredient sources, classification, chemical and physical properties
Health Benefits Of Oats
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Author : John Davidson
language : en
Publisher: JD-Biz Corp Publishing
Release Date : 2013-05-15
Health Benefits Of Oats written by John Davidson and has been published by JD-Biz Corp Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-05-15 with Cooking categories.
Health Benefits of Oats Table of Contents Getting Started Chapter # 1: Intro Chapter # 2: Nutritional Worth Chapter # 3: Types of Oats Chapter # 4: Selection & Storage Chapter # 5: Are Oats Gluten-Free? Health Benefits of Oats Chapter # 1: Lowers Cholesterol Levels Chapter # 2: Enhances Overall Cardiovascular Health Chapter # 3: Lowers Type-II Diabetes Risk Chapter # 4: Inhibits Cancer Chapter # 5: Combats Childhood Asthma Conclusion References Author Bio Getting Started Chapter # 1: Intro Since the season of scientific researches in the 20th Century, the popularity of oats has been on the rise and they are gaining ever increasing respect in the scientific community as a nutritious diet. Oats are steadily but surely gaining over the breakfast market and each day a great number of people make the switch in search of the perfect breakfast. No doubt, all those cereal commercials hailing oats have a major hand in making people switch to oats too, but if it weren’t for its mammoth-like health benefits, oats would never have had a chance to remain in the market. But before diving straight into the specifics and health benefits of oats it would better to give a basic overview of oats and explain how they became one of the greatest grains on the planet. The infamous oat, known in the scientific world as Avena Sativa, is a grain obtained from a cereal plan, grown for its seeds. The seeds interestingly are also known as oats and are the part of the plant that is mainly consumed; like many other grains, oats grow on stalks with their kernels distributed along a partial tree-like structure. After being harvested, the grains have their tough hulls removed before they can be made available into the market, either as whole or in milled formed. When it comes to cultivation, oats are one of those plants that are able to withstand poor growing conditions; this is one of the reasons they were cultivated in Europe. Still, the best climate for growing oats is considered to be temperate. Their lower heat requirement during the summers and significant tolerance to wet weather makes them more compatible to variable regions than grains like wheat, barley and rye. On top of this, oats are an annual crop, meaning they can be planted in the autumn for a late summer harvest or during the spring for an early autumn harvest. The resilience & compatibility of oats can be judged by the fact that out of the total world oat produce for 2013, i.e. 21 million tons, Russia and Canada took the top spots with approximately 4 million and 3 million tons of oats respectively. The modern oats are descendants of the wild ret oat, a plant that originated from within Asia. Oats have been in cultivation in various regions of the world for over 2000 years. Before oats were consumed as a food item, they were being used for their medicinal properties, a use which is now again gaining momentum. The cultivation of oats in Europe is widespread and historically, oat was an important commercial crop for the people of Scotland, Germany, Great Britain and Scandinavian countries.
Whole Grains
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Author : Shabir Ahmad Mir
language : en
Publisher: CRC Press
Release Date : 2019-03-04
Whole Grains written by Shabir Ahmad Mir and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-03-04 with Health & Fitness categories.
Whole grains play an important role in healthy diets, due to their potential role in minimizing the risk factors for several diseases. Thus the need for a comprehensive work that addresses all aspects of whole grain technology including processing, product development and nutrition values. This book covers the technological, nutritional and product development aspects of all whole grains including wheat, rice, barley, rye, sorghum, millet, maize, and oats among others. The book will review and summarize current knowledge in whole grains with the intent of being helpful to the food industry in the development of high-quality whole grain products. Key Features: Covers the technology for whole grain processing Promotes the utilization of whole grain products Provides the information about the nutritional components of whole grains Explores the health benefits of whole grains Presents the latest trends and safety concerns of whole grains The chapters include amaranth, barley, brown rice, buckwheat, maize, millets, oats, quinoa, rye, sorghum, and wheat. In addition, current trends in processing technology and product development for whole grains are explained in detail in a separate chapter. The last chapter deals with the food safety management of whole grains. Contributions from global experts in this field make this book a key reference material for all aspects of whole grains. This book is suitable for students, scientists, and professionals in food science, food engineering, food technology, food processing, product development, food marketing, nutrition and other health sciences.