Description |
433 pages, 4 unnumbered leaves of plates : illustrations (some color) ; 24 cm |
Series |
Monograph series / American Association of Cereal Chemists |
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Monograph series (American Association of Cereal Chemists)
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Contents |
1. Oats production, value, and use / Donald J. Schrickel -- 2. Breeding oats for food and feed: conventional and new techniques and materials / Vernon D. Burrows -- 3. Morphological and chemical organization of the oat kernel / R.G. Fulcher -- 4. Sugars and nonstarchy polysaccharides in oats / Linda A. MacArthur-Grant -- 5. Oat starch: physical, chemical, and structural properties / David Paton -- 6. Oat B-Glucan: structure, location, and properties / Peter J. Wood -- 7. Oat storage proteins / David M. Peterson and A. Chris Brinegar -- 8. Oat lipids and lipid-related enzymes / Vernon L. Youngs -- 9. Oat phenolics: structure, occurrence, and functions / F.W. Collins -- 10. Nutrition of oats / Haines B. Lockhart and H. David Hurt -- 11. Cholesterol-lowering properties of oat products / James W. Anderson and Wen-Ju Lin Chen -- 12. Oat flavor chemistry: principles and prospects / Menard G. Heydanek, JR., and Robert J. McGorrin -- |
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13. Oat cleaning and processing / Donald Deane and Edward Commers -- 14. Oat utilization: past, present, and future / Francis H. Webster |
Bibliography |
Includes bibliographies and index |
Subject |
Oats -- Analysis.
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Oats -- Composition.
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Oats -- Milling.
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Oats -- Processing.
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Oats.
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Author |
Webster, Francis H.
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American Association of Cereal Chemists.
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LC no. |
86071926 |
ISBN |
0913250309 |
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