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|a 613.2
|2 23
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| 049 |
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|a UAMI
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| 245 |
0 |
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|a Advances in food and nutrition research.
|n Volume seventy-seven /
|c edited by Jeyakumar Henry.
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| 264 |
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1 |
|a Amsterdam [Netherlands] :
|b Academic Press,
|c 2016.
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| 264 |
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4 |
|c ©2016
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| 300 |
|
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|a 1 online resource (115 pages) :
|b illustrations
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| 336 |
|
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 490 |
1 |
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|a Advances in Food and Nutrition Research,
|x 1043-4526 ;
|v Volume 77
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| 504 |
|
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|a Includes bibliographical references at the end of each chapters and index.
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| 505 |
0 |
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|a 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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| 505 |
8 |
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|a 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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| 505 |
8 |
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|a 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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| 505 |
8 |
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|a 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.
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| 590 |
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|a Knovel
|b ACADEMIC - Food Science
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| 650 |
|
0 |
|a Nutrition.
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| 650 |
|
0 |
|a Food
|x Research.
|
| 650 |
|
2 |
|a Nutritional Physiological Phenomena
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| 650 |
|
6 |
|a Nutrition.
|
| 650 |
|
6 |
|a Aliments
|x Recherche.
|
| 650 |
|
7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
|
| 650 |
|
7 |
|a Food
|x Research
|2 fast
|
| 650 |
|
7 |
|a Nutrition
|2 fast
|
| 700 |
1 |
|
|a Henry, Jeyakumar,
|e editor.
|
| 776 |
0 |
8 |
|i Print version:
|t Advances in food and nutrition research. Volume seventy-seven.
|d Amsterdam, [Netherlands] : Academic Press, ©2016
|h ix, 103 pages
|k Advances in food and nutrition research ; Volume 77
|z 9780128047729
|
| 830 |
|
0 |
|a Advances in food and nutrition research ;
|v Volume 77.
|
| 856 |
4 |
0 |
|u https://appknovel.uam.elogim.com/kn/resources/kpAFNRV013/toc
|z Texto completo
|
| 938 |
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|a Coutts Information Services
|b COUT
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|a EBL - Ebook Library
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|n EBL4435574
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| 938 |
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|a EBSCOhost
|b EBSC
|n 1158629
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| 938 |
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|a ProQuest MyiLibrary Digital eBook Collection
|b IDEB
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| 938 |
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