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doi:10.1094/CFW-56-1-0021 |  VIEW ARTICLE

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Flavor in Processing New Oat Foods

R.-L. Heiniö, A. Kaukovirta-Norja, and K. Poutanen. VTT Technical Research Centre of Finland, Espoo, Finland. Cereal Foods World 56(1):21-26.

This article has been adapted from the chapter entitled “Flavor and Texture in Processing of New Oat Foods” in Oats: Chemistry and Technology, Second Edition published by AACC Intl. This chapter provides an overview of the effects of processing and storage on oat flavor and the consumer perception of oats. The potential, challenges, and future for oat products is also offered here.

 

 

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