Oats: Chemistry and Technology

Front Cover
Francis H. Webster, American Association of Cereal Chemists
American Association of Cereal Chemists, 1986 - Technology & Engineering - 433 pages
1 Review
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. Sugar and nostarchy polysaccharides in oats. oat starch: physical, chemical and structural properties. oats b-glucan: structure, location, and properties. Oat storage protein. Oat lipids and lipid-related enzymes. Oats 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.

From inside the book

What people are saying - Write a review

User Review - Flag as inappropriate

1 to 15

Contents

CHAPTER PAGE
1
Conventional and New Techniques
13
Morphological and Chemical Organization of the Oat Kernel
47
Copyright

31 other sections not shown

Other editions - View all

Common terms and phrases

Bibliographic information