OATS Chemistry and Technology

Edited by Francis H. Webster

The most complete review available of oat chemistry, breeding, structure, and utilization. Also provides valuable information on the health benefits of oat dietary fiber.

1986; 6" × 9" hardcover; 
433 pages; 128 illustrations plus eight color plates; index.
ISBN 0-913250-30-9
$159


This title is
available from the
AACC Online Store  
 

Table of Contents

CHAPTER

1. Oats Production, Value, and Use. (Donald J. Schrickel)

I. Introduction

II. Production

III. Cultural Practices

IV. Economic Importance

V. Foreign Trade

VI. Nutritional Value of Oats for Human

VII. Handling and Distribution in the United States

VIII. Buying Oats of Milling Quality

IX. Summary

2. Breeding Oats for Food and Feed: Conventional and New Techniques and Materials (Vernon D. Burrows)

I. Introduction

II. Breeding Strategy to Increase Yield Potential

III. Protection of High Yield Potential

IV. Breeding for Forage Quality

V. Breeding for Grain Quality

VI. Summary

3. Morphological and Chemical Organization of the Oat Kernel. (R.G. Fulcher)

I. Introduction

II. Microscopic Techniques

III. Development of the Oat Kernel

IV. Microchemical Organization of the Mature Groat

V. Summary

4. Sugars and Nonstarchy Polysaccharides in Oats. (Linda A. MacArthur-Grant)

I. Introduction

II. Sugars

III. Hemicelluloses and Pentosans

IV. Utilization of Oat Hulls and Pentosans

V. Summary

5. Oat Starch: Physical, Chemical, and Structural Properties. (David Paton)

I. Introduction

II. Morphological Characteristics

III. Isolation of Oat Starch

IV. Functional Behavior of Oat Starch

V. Physical, Chemical, and Structural Properties

VI. Commercial Interests and Opportunities

VII. Summary

6. Oat ß-Glucan: Structure, Location, and Properties. (Peter J. Wood)

I. Introduction

II. Occurrence

III. Structure

IV. Extraction and Purification

V. Analysis

VI. Properties

VII. Interaction of Oat ß-Glucan with Dyes

VIII. Specificity of Dye Interactions and Histochemistry of Oat ß-Glucan

IX. ß-Glucanases

X. Summary

7. Oat Storage Proteins. (David M. Peterson and A. Chris Brinegar)

I. Introduction

II. Classification and Solubility Fractionation

III. Characterization

IV. Synthesis and Cellular Localization

V. Development

VI. Environmental Effects

VII. Food Uses and Functionality

VIII. Summary

8. Oat Lipids and Lipid-Related Enzymes. (Vernon L. Youngs)

I. Introduction

II. Lipid Extraction

III. Lipid Content in Oats

IV. Lipid Classes and Components

V. Effect of Maturity

VI. Effect of Environment

VII. Lipid-Protein Relationships

VIII. Lipids in Oat Starch

IX. Heritability

X. Antioxidant Properties

XI. Effect of Storage

XII. Related Enzymes

XIII. Utilization of Oat Lipids and Lipid-Related Compounds

XIV. Summary

9. Oat Phenolics: Structure, Occurrence, and Function. (F.W. Collins)

I. Introduction

II. Phenolic Acids and Related Compounds

III. Alkylphenols and Related Phenolics

IV. Flavonoids

V. Aminophenolics

VI Phenolic Acid Esters and Amides

VII. Summary

10. Nutrition of Oats. (Haines B. Lockhart and H. David Hurt)

I. Introduction

II. Protein

III. Lipids

IV. Carbohydrate and Fiber

V. Minerals

VI. Vitamins

11. Cholesterol-Lowering Properties of Oat Products. (James W. Anderson and Wen-Ju Lin Chen)

I. Introduction

II. Fiber Definitions

III. Fiber Analysis

IV. Physiological Effects

V. Hypocholesterolemic Effects

VI. Proposed Mechanisms for Cholesterol-Lowering Effects

VII. Conclusions

12. Oat Flavor Chemistry: Principles and Prospects. (Menard G. Heydanek Jr., and Robert J. McGorrin)

I. Introduction

II. Current Status of Cereal Grain Flavor Chemistry

III. Chemical Analysis of Oat Flavor Volatiles

IV. Oat Flavor Stability Studies

V. Future Oat Flavor Research

VI. Summary

13. Oat Cleaning and Processing. (Donald Deane and Edward Commers)

I. Introduction

II. Oat Cleaning and Processing - General Steps

III. Intake of Field Oats and Preliminary Cleaning

IV. Oat Cleaning - Specialized Machines

V. Further Oat Cleaning and Grading

VI. Drying and Cooling

VII. Grading and Hulling

VIII. Cutting and Flaking

IX. Other Oat Products and By-Products

X. Oat Conveying and Exhaust Systems

XI. Summary

14. Oat Utilization: Past, Present, and Future. (Francis H. Webster)

I. Introduction

II. Products and Applications in Foods

III. Industrial and Other Nonfood Uses

IV. Summary

Index

return to top

Critical Reviews

"...an admirably edited and produced volume."
--ECONOMIC BOTANY

return to top