OATS: Chemistry and Technology, Second Edition
Editors: Francis H. Webster, Francis Webster & Associates, Branson, Missouri, U.S.A and
Peter J. Wood, Guelph Food Research Centre, Guelph, Ontario, Canada
ISBN: 978-1-891127-64-9
Chapter 1: World Oat Production, Trade, and Usage
R. Strychar
Pages 1-10
Chapter 2: Oat Breeding
John Valentine, Alexander (Sandy) A. Cowan, and Athole H. Marshall
Pages 11-30
Chapter 3: Hulless Oat Development, Applications, and Opportunities
Vernon D. Burrows (Retired)
Pages 31-50
Chapter 4: Molecular Genetics of Quality in Oats
Stephen J. Molnar, Nicholas A. Tinker, Heidi R. Kaeppler, and Howard W. Rines
Pages 51-75
Chapter 5: Microstructure and Chemistry of the Oat Kernel
S.S. Miller and R.G. Fulcher
Pages 77-94
Chapter 6: Nutrient Composition and Nutritional Quality of Oats and Comparisons with Other Cereals
Robert W. Welch
Pages 95-107
Chapter 7: Oat Starch: Physicochemical Properties and Function
Sedat Sayar and Pamela J. White
Pages 109-122
Chapter 8: Storage Proteins
David M. Peterson (Retired)
Pages 123-142
Chapter 9: Oat Lipids, Enzymes, and Quality
Pekka Lehtinen and Anu Kaukorvirta-Norja
Pages 143-156
Chapter 10: Oat Phenolics: Biochemistry and Biological Functionality
F.W. Collins
Pages 157-217
Chapter 11: Oat β-Glucan: Properties and Function
Peter J. Wood
Pages 219-254
Chapter 12: Oats as a Functional Food for Health
K.M Behall and Judith Hallfrisch
Pages 255-273
Chapter 13: Current and Potential Health Claims for Oat Products
Rebecca S. Mathews
Pages 275-300
Chapter 14: Oat Milling: Specifications, Storage, and Processing
Noёl Girardet and F.H. Webster
Pages 301-319
Chapter 15: Oat and Dietary Fiber: Commerical Processes and Functional Attributes
David G. Stevenson and George E. Ingeltt
Pages 321-332
Chapter 16: Flavor and Texture in Processing of New Oat Foods
Marjatta Salmenkallio-Marttila, Raija-Liisa Heiniö, Anu Kaukovirta-Norja, & Kaisa Poutanen
Pages 333-346
Chapter 17: Oat Utilization: Past, Present, and Future
F.H. Webster
Pages 347-361
Back Matter
Pages 363-376
