Chemistry and Technology edited by Francis H. Webster
The most complete review available of oat chemistry, breeding, structure, and utilization. It also provides valuable information on the health benefits of oat dietary fiber.
Cereal technologists, nutritionists, snack and beverage food producers, plant breeders, geneticists and others in the food industry will find this a particularly valuable reference.
Contents
- Oats Production, Value and Use
- Breeding Oats for Food and Feed: Conventional and New Techniques and Materials
- Morphological and Chemical Organization of the Oat Kernel
- Sugars and Nonstarchy Polysaccharides in Oats
- Oat Starch: Physical, Chemical and Structural Properties
- Oat B-Glucan: Structure, Location and Properties
- Oat Storage Proteins
- Oat Lipids and Lipid-Related Enzymes
- Oat Phenolics: Structure, Occurrence and Function
- Nutrition of Oats
- Cholesterol-Lowering Properties of Oat Products
- Oat Flavor Chemistry: Principles and Prospects
- Oat Cleaning and Processing
- Oat Utilization: Past, Present and Future
Index
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