Apr 2 2014
From grain genetics and processing to functional foods for human health
Considered the most comprehensive and up-to-date textbook about the life cycle of oats, Oats Nutrition and Technology was released from Wiley-Blackwell publishers, and is now available at all major online publishing websites, including Amazon.com. The 464-page book covers everything from oat seed genetics and crop science to sustainability, health claims and the marketing of oats' "super grain" status to consumers.
"As the world's leader in creating oat cereals and other oat-based foods, we are excited to be part of this important resource about oats," says Marianne O'Shea, Ph.D., PepsiCo R&D Nutrition. "Quaker has been milling oats for more than 100 years, so we take pride in the level of knowledge and expertise we provided to publish this book."
Oats (Avena Sativa L.) are nutrient dense and nutritionally more complete compared to major whole grain crops - making it one of the most studied grains. While researchers continue to investigate the advantages of oats, the evidence reveals that consuming the simple oat grain could have remarkable public health benefits. Based on the current body of literature, oats' beta-glucan, vitamins, avenanthramides, and other phytonutrients appear to work synergistically to positively impact a myriad of international health concerns-from improving heart health and reducing the risk of type 2 diabetes to soothing itchy skin, improving gut health and aiding in weight management. Human clinical trials have found that beta-glucan, the viscous soluble fiber in oats, can enhance satiety and may reduce calorie intake. Additionally, the unique phytonutrient avenanthramides in oats have anti-inflammatory and antioxidant activity, and have been linked to reduced risk of chronic diseases.
Oats Nutrition and Technology provides a comprehensive overview of plant agricultural practices, the food science of oat processing, and the nutrition and health science dedicated to understanding the role of oats in human health. The 18 chapters are divided into sections that cover oat breeding, oat product production and processing; oat chemistry and nutrition; emerging nutrition and health research; public health policies and future recommendations. The authors represent experts in the field of oats and nutritional science from esteemed institutions including Harvard University, Cornell University, Tufts University, Penn State University, University of Minnesota, the USDA and Agriculture and Agri-Food Canada, among others. Organized and compiled by editor, YiFang Chu, Ph.D., PepsiCo R&D Nutrition, Oats Nutrition and Technology is an essential resource for students, researchers, food scientists, dietitians and marketers working with oats. "We've created a textbook that is thought-provoking and encourages readers and scientists to explore and consider the many exciting research opportunities associated with the oat life cycle and food system," says Dr. Chu.
"While oats has become a popular grab-and-go breakfast, among the whole grain options, oats remains a hidden gem with more health benefits and unique qualities than people realize," says Julie Miller Jones, Ph.D., CNS, LN, Professor Emerita of Nutrition at St. Catherine University in St. Paul, Minnesota, Adjunct Professor at the University of Minnesota, and member of the Quaker Oats Center of Excellence Scientific Advisory Board. "The Oats Nutrition and Technology textbook reveals the remarkable characteristics of this unassuming grain that we may think of as just a beloved breakfast cereal. This book is a must-have for experts, students or anyone that wants to know more about their favorite grain."
Source: Pollock Communications
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