Oats: Chemistry and Technology

Francis H. Webster, American Association of Cereal Chemists
American Association of Cereal Chemists, 1986 - 433 pages
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.

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Economic Importance
Conventional and New Techniques
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