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Full Description
This book is a groundbreaking exploration of the multifaceted world of oats, offering a holistic journey from historical roots to cutting-edge applications. Its diverse chapters traverse the genetic and genomic landscape of oats, tracing their origin, domestication, and global spread. From their humble beginnings as animal feed to their evolution into a staple in human diets, this book showcases oats as a pivotal player in sustainable agriculture and nutrition.
The chapters meticulously delve into the bioactive compounds of oats, their health benefits, and the role of oats in disease prevention and management. The book also provides insights into oat processing techniques, storage, and milling, offering a comprehensive understanding of how these processes impact nutritional properties. The international scenario of oat production takes centre stage, emphasizing the vital role of oats in sustainable agriculture and their contribution to soil health and climate-resilient farming systems. The discussion on β-glucans, avenanthramides, and other bioactive compounds underscores the potential of oats in functional foods, catering to the increasing demand for health-focused dietary choices.
Closing with a visionary look into the future, this book explores the development of novel value-added, oat-based superfoods, aligning with the global shift towards nutritionally dense, minimally processed options. Readers, including agronomists, farmers, chefs, and health enthusiasts, will find a wealth of knowledge on topics ranging from oat production economics to the nutritional composition that sets oats apart from other cereals.
Oat (Avena sativa): Production to Plate is a must-read for anyone seeking a comprehensive and forward-looking guide to the remarkable journey of oats, blending history, agriculture, nutrition, and sustainability into a seamless narrative.
Contents
1. Oat, a Distinct Cereal: Origin, History, Production Practices and Production Economics 2. International Scenario of Oat Production and its Potential Role in Sustainable Agriculture 3. Nutritional Composition of Oats and its Comparison with Other Major Cereal Crops 4. Novel Bioactive Compounds, Phytochemicals and Their Characterization in Oats 5. Milling, Processing and Storage of Oats: Strategies and Effect on Nutritional Properties 6. Health Benefits and Medicinal Properties of Oats: Molecular Mechanisms and Disease Management 7. Β-Glucan: Role in Health Promotion and Disease Prevention 8. Application of Oats and Their Components in Diverse Functional Food Products 9. Biotechnological, Molecular and Processing Strategies for Improving Nutritional and Functional Properties of Oats 10. Future Prospectives and Development of Novel Value-Added Oat-Based Superfoods.
