Oats: Chemistry and Technology, Second Edition

Edited by Francis H. Webster and Peter J. Wood 
AACC Press  2011  

Hardcover  376 pp  ISBN 9781891127649      £220.00
The first major revision of Oats: Chemistry and Technology in Two Decades

  • 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 -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.

For the first major update of this topic in 21 years, the editors have gathered an elite group of internationally recognized experts. This new edition 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.

Each chapter presents an in-depth review of a specific research area complete with an extensive bibliography. 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.

Oats: Chemistry and Technology, Second Edition is the only up-to-date review of oat chemistry and technology and will be a valuable resource for food science professionals including nutritionists, cereal chemists, plant biochemists, plant breeders, molecular biologists, grain millers, and product development and research scientists


CHAPTER 1 - World Oat Production, Trade, and Usage
Production Yields Trade Economic Value Usage-Feed Use; Human Consumption Grading Standards Key Government Policy - EU Export Subsidies; EU CAP Reform; U.S. Loan Rates Future Trends

CHAPTER 2 - Oat Breeding
Genetic Resources Breeding Objectives- Regional Adaptability; Grain Yield; Resistance to Lodging; Disease and Pest Resistance; Winter Hardiness; Drought Tolerance; Use of Life Cycle Assessment and Breeding for Sustainability; Milling Quality; Health Benefits for Consumers; Taste and Texture Benefits for Consumers; Premium Feed Quality; Fodder Oats Breeding Methods - Use of Molecular Genetics Funding of Breeding and Associated Research

CHAPTER 3 -Hulless Oat Development, Applications, and Opportunities
Breeding -Covered (Husked) Oats; Hulless (Naked) Oats; Genetics; Incomplete Expression of Hullessness; Improving the Expression of Hulless Genes; Variation in Floral Morphology; Rachilla Length; Variation and Modification of Groat Morphology; Preharvest Sprouting; Diseases Commercial Production and Uses - Harvesting; Grain Storage; Special Processing of Hulless Oats; Uses of Hulless Oats in Food; Use of Hulless Oats in Animal Feed; Nonfood Uses for Hulless Oats Summary, Future Hulless Oat Development, Applications, and Opportunities

CHAPTER 4 - Molecular Genetics of Quality in Oats
Genetic Mapping and QTL Analysis in Oats -Recombination Mapping ;Recombination Mapping in Diploid Oats; Recombination Mapping in Hexaploid Oats; Comparative Mapping; Physical Mapping; Chromosome-Specific Libraries; QTL Analysis; Molecular Genetics of Chemical Composition - Oil Content; Beta-Glucan Content; Protein Content; Other Quality Traits Based on Chemical Composition; Genetics of Physical Kernel Traits and Milling Quality Genetics of Disease Resistance; Genetics of Agronomic Traits- Grain Yield; Heading Date; Other Agronomic Traits; Utilization of Molecular Markers - User-Friendly Molecular Markers; Fingerprinting and Molecular-Marker-Assisted Breeding; Interspecific Crosses and Doubled Haploids; Oat Tissue Culture - Development and Enhancement of Oat Tissue Culture; Tissue-Culture-Induced Variation in Oats; Role of Oat Tissue Culture in Grain Quality Enhancement; Oat Transformation - Development of Oat Transformation Systems; Applications of Genetic Engineering to Study and Enhance Grain Quality; Functional Genomics of Oats

CHAPTER 5 - Microstructure and Chemistry of the Oat Kernel
Analytical Techniques - Microscopic Techniques; Spectroscopic Techniques; Structure and Chemistry of the Mature Oat - Hull; Bran; Starchy Endosperm; Germ; Summary

CHAPTER 6 - Nutrient Composition and Nutritional Quality of Oats and Comparisons with Other Cereals
Background - Oat Production and Consumption; Cereals in Health and Disease; Oat Milling; Nutrient Composition vs. Nutritional Quality; Natural Variation in Nutrient Composition Proximate Constituents - Methodological Considerations; Proximate Values; Energy Content ; Fatty Acid Composition; Dietary Fiber Components - Solubility and Monosaccharide Composition; Glucan; Fructans; Micronutrient Composition - Minerals; Vitamins; Nutritional Quality - Nutrient Density Scores; Protein Quality; Digestibility; Availability; Oat Bran and Wheat Bran; Other Minor Components; Oats and Celiac Disease; Overview

CHAPTER 7 - Oat Starch: Physicochemical Properties and Function; Isolation and Purification of Oat Starch; Chemical Composition of Oat Starch - Noncarbohydrate Component; Carbohydrate Components; Physical Properties and Granule Morphology - Granule Type, Size, and Size Distribution; X-Ray Diffraction Patterns and Relative Crystallinity; Physicochemical and Rheological Properties of Oat Starch - Gelatinization Properties; Swelling Power and Amylose Leaching; Viscosity, Pasting, and Paste Properties; Susceptibility of Oat Starch to Acid and Enzyme Hydrolysis; Oat Starch in Food and Other Industries; Future Work

CHAPTER 8 - Storage Proteins
Classification and Solubility Fractionation; Characterization Amino Acid Composition; Isolation and Physical Properties; Synthesis and Cellular Location -Synthesis; Location; Protein Bodies; Genetic Effects -Storage Protein Genes; Control of Gene Expression; Genotypic Differences and Inheritance; Development - Seed Maturation; Germination; Proteolytic Enzymes; Environmental Effects- Climate; Fertility; Diseases; Food, Feed, and Functionality - Nutritional Value of Oat Protein; Protein Concentrates; Summary

CHAPTER 9 - Oat Lipids, Enzymes, and Quality
Lipid Content and Lipid Composition-Oil Content and Fatty Acid Composition; Lipid Class Composition; Lipid Synthesis in Oats; Lipid Content and Agricultural and Quality Variables; Effect of Growing Conditions on Lipid Content; Effect of Cultivar on Oat Lipids; Heritability of Oat Lipids; Localization of Lipids in Oat Hull and Kernel; Starch Lipids; Analysis of Total Lipids and Starch Lipids; Lipid-Related Enzymes - Lipase; The Oxidative Enzymes Lipoxygenase and Lipoperoxidase; Oat Antioxidants and Lipid Stability - Lipophilic Antioxidants; Other Antioxidants; Processing and Storage - Dehulling and Kernel Breakage; Steaming and Kilning; Fractionation; Extrusion; Germination and Malting; Changes in Oat Lipids During Storage; Utilization of Oat Lipids and Lipid-Related Enzymes - Use of Oat Oil; Oat Lipase and Peroxygenase

CHAPTER 10 - Oat Phenolics: Biochemistry and Biological Functionality
Free Phenolic Acids and Related Compounds -Biochemistry; Functionality; Alkylphenols and Related Compounds - Biochemistry; Functionality; Flavonoids and Related Compounds - Biochemistry; Functionality; Lignans -Biochemistry; Functionality; Aminophenolics - Biochemistry; Functionality Phenolic Acid Amides, Esters, and Polymeric Ethers - Phenolic Acids Conjugated with Amines; Phenolic Esters with n-Alkanols; Phenolic Esters with Sugars and Polysaccharides; Phenolic Polymeric Ethers and Lignin; Summary and Future Research Directions

CHAPTER 11 - Oat -Glucan: Properties and Function
Occurrence and Location; Extraction - General Considerations and Principles; Methods and Reagents; Purification; Analysis; Physicochemical Properties-Structure; Molecular Weight and Conformation; Solubility; Rheology; Dye Binding; Physiological Effects of Oat -Glucan - Animal and in Vitro Studies; Human Clinical Studies; Summary

CHAPTER 12 - Oats as a Functional Food for Health
Blood Lipid Effects in Animals - Rats; Chicks, Rabbits, and Hamsters; Blood Lipid Effects in Humans - Factors Affecting Blood Lipid Response; Blood Lipid Fractions, Particle Size, and Number; Mechanisms for Decreasing Blood Lipids; Blood Glucose and Insulin Response in Humans-Factors Affecting Response; Mechanisms; Summary of Glycemic Response Effects; Blood Pressure; Conclusions

CHAPTER 13 - Current and Potential Health Claims for Oat Products
Purpose and Impact of Health Claims; Scientific Substantiation of Health-Related Claims in the United States - Health Claims; Structure/Function Claims; Nutrient Content Claims; Authorized Health Claims in the United States That Oat Products May Utilize - Oat Soluble Fiber and the Reduced Risk of Coronary Heart Disease (NLEA Claim); Whole-Grain Claims Based on Authoritative Statements; Other Eligible NLEA Health Claims; Potential Claim Evidence for Diabetes Risk Reduction and Diabetes Management ; Potential Claim Evidence for Satiety and Weight Loss Effects; Potential Claim Evidence for Whole Grains and Weight Maintenance; Potential Claim Evidence for Blood Pressure Effects; Approved Oat and Whole-Grain Health Claims in Other Countries - Europe; Malaysia; Conclusions

CHAPTER 14 - Oat Milling: Specifications, Storage, and Processing
Milling-Oat Specifications; Oat Storage and Handling; Oat Milling- Milling Overview; Cleaning; Grading; Dehulling; Kiln Drying; Processing of Dried Groats; Oat-Milling By-Products; Summary and Discussion

CHAPTER 15 - Oat Dietary Fiber: Commercial Processes and Functional Attributes
Methods to Enrich -Glucan and Improve Functionality ; Dry-Milling Methods; Methods Incorporating Organic Solvents; Aqueous Methods; Methods That Use Enzymes; Extraction Methods Utilizing Acid or Base Conditions or Temperature; Oat-Hull Fiber; Summary

CHAPTER 16 - Flavor and Texture in Processing of New Oat Foods
Effect of Processing on Oat Flavor - Flavor of Native Oats; Effect of Toasting on Flavor; Effect of Malting on Flavor; Effect of Additional Heat Processing on Milled Oat Flavor; Influence of Storage on Product Quality - Changes in Flavor of Oat Products During Storage; Microbiological Quality; Effect of Processing on Oat Texture - General Factors Affecting Texture; Texture of Processed Oats; The Potential and The Challenges of Oats in Foods - End Uses and Consumer Perception of Oats; Incorporation of Oat Fractions into Foods and Health Claims; Future of Oat Products

CHAPTER 17 - Oat Utilization: Past, Present, and Future
Products and Applications in Foods - Traditional Oat Products ; Food Applications; Oat-Based Functional Food Ingredients; Health Benefits Associated with Oat Consumption - Health Benefits and Claims; Micronutrients; Celiac Disease; Miscellaneous Oat Applications - Oat Antioxidants; Adhesives; Cosmetic Products; Cariostatic Properties; Furfural Synthesis; Miscellaneous Oat Hull Applications; Oat Enzymes; Pharmaceutical Products Summary


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American Association of Cereal Chemists : Recent additions : agriculture & forestry : cereals : crops : food ingredients : food science : genetics : lipids : nutrition, human : plant genetics : plant science : proteins : starch : technology

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