Advances in food and nutrition research. Volume seventy-seven / edited by Jeyakumar Henry.

Format:

Book

Contributor:

Henry, Jeyakumar, editor.

Series:

Advances in food and nutrition research ; Volume 77.

Advances in Food and Nutrition Research, 1043-4526 ; Volume 77

Language:

English

Subjects (All):

Nutrition.

Food--Research.

Food.

Physical Description:

1 online resource (115 p.)

Edition:

1st ed.

Place of Publication:

Amsterdam, [Netherlands] : Academic Press, 2016.

Summary:

Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences, bringing together outstanding and comprehensive reviews that highlight this relationship.

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

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

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

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

Notes:

Description based upon print version of record.

Includes bibliographical references at the end of each chapters and index.

Description based on online resource; title from PDF title page (ebrary, viewed March 23, 2016).

Description based on publisher supplied metadata and other sources.

ISBN:

9780128051702

0128051701

9780128047729

0128047720

OCLC:

945135659