The first major update of this topic in 21 years, this new edition of Oats: Chemistry and Technology addresses all aspects of oat chemistry, processing, nutrition, and plant genetics. It reflects the considerable changes in the science and food uses of oats that have occurred during the last two decades.

The book provides an important summary of oat nutritional research and associated health claims that have been granted in recognition of the nutritional benefits associated with oat consumption. The individual chapters on component chemistry and functionality provide an excellent resource for product developers in their quest to design new, healthy, oat-based food products. The chapters on oat molecular biology and oat breeding coupled with the extensive works on oat nutrition provide direction to researchers interested in developing oats with enhanced nutrition.

Features:

• Covers all areas of oat technology - Single source provides in-depth review of all aspects of oat technology.
• Provides an excellent source of oat nutritional information - Includes details of oat nutritional studies and potential health claims with a special emphasis on β-glucans.
• Offers authoritative descriptions of oat composition and functional properties - Provides researchers and food scientists with key chemical and application information.
• Highlights oat improvement opportunities - Breeding and molecular information provides researchers direction on oat improvement opportunities.
• Updates our knowledge of oat-processing technology - Provides in-depth discussion of oat milling and oat fractionation.
• Demystifies oat phenolics - Provides a peer-reviewed, in-depth discussion of oat phenolic chemistry and functional attributes

Contents

1. World Oat Production, Trade, and Usage
2. Oat Breeding
3. Hulless Oat Development, Applications, and Opportunities
4. Molecular Genetics of Quality in Oats
5. Microstructure and Chemistry of the Oat Kernel
6. Nutrient Composition and Nutritional Quality of Oats and Comparisons with Other Cereals
7. Oat Starch: Physicochemical Properties and Function
8. Storage Proteins
9. Oat Lipids, Enzymes, and Quality
10. Oat Phenolics: Biochemistry and Biological Functionality
11. Oat β-Glucan: Properties and Function
12. Oats as a Functional Food for Health
13. Current and Potential Health Claims for Oat Products
14. Oat Milling: Specifications, Storage, and Processing
15. Oat Dietary Fiber: Commercial Processes and Functional Attributes
16. Flavor and Texture in Processing of New Oat Foods
17. Oat Utilization: Past, Present, and Future

Index

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