edited by Peter J. Wood

Oat Bran provides a thorough analysis of the technical and scientific information on oat bran. It expertly details the nature of oat bran, its means of manufacture, its properties, and its physiological effects.

Cereal technologists, nutritionists, snack and beverage food producers, plant breeders, geneticists and others in the food industry will find this a particularly valuable reference.

Contents

1. Structure of Oat Bran and Distribution of Dietary Fiber Components
   • Introduction
   • Methods for Examination of Groat Structure
   • Kernel Structure and Location of the Bran
   • Microchemical Characteristics of Oat Bran
   • Distribution of ß-Glucan in the Groat and Bran

2. Current Practice and Novel Processes
   • Introduction
   • Current Practice
   • Novel Processes
   • Properties of Fiber-Rich Oat Brans

3. Comparisons of Dietary Fiber and Selected Nutrient Compositions of Oat and Other Grain Fractions
   • Introduction
   • Proximate and Digestible Carbohydrate Analyses
   • Minerals
   • Amino Acid Composition
   • Dietary Fiber

4. Physicochemical Characteristics and Physiooogical Properties of Oat (1*3), (1*4)-ß-D-Glucan
   • Introduction
   • Structure
   • Physical Properties Extraction and Purification
   • Analysis
   • Physiological Effects of Oat ß-Glucan

5. Physiological Responses to Dietary Oats in Animal Models
   • Introduction
   • Hypocholesterolemic Properties and Components
   • Hypocholesterolmeic Mechanisms
   • Other Health Effects
   • Summary and Cautions

6. Hypocholesterolemic Effects of Oat Bran in Humans
   • Introduction
   • Metabolic Ward Studies
   • Ambulatory Studies
   • Mechanisms
   • Implications
   • Practical Applications
   • Conclusions

Index

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