Oats Chemistry and Technology 2nd Edition by Webster Francis ISBN 9781891127649 1891127640

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Product details: 

ISBN 10: 1891127640

ISBN 13: 9781891127649

Author: Webster Francis

For the first major update of this topic in 21 years, editors Webster and Wood 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.Improve Your Knowledge About This Super GrainCovers 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.

Table of contents: 

1. World Oat Production, Trade, and Usage (R. Strychar)

2. Production

3. Yields

4. Trade

5. Economic Value

6. Usage

7. Feed Use

8. Human Consumption

9. Grading Standards

10. Key Government Policy

11. EU Export Subsidies | EU CAP Reform | U.S. Loan Rates

12. Future Trends

13. Oat Breeding (John Valentine, Alexander (Sandy) A. Cowan, Athole H. Marshall)

14. Genetic Resources

15. Breeding Objectives

16. 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

17. Breeding Methods

18. Use of Molecular Genetics

19. Funding of Breeding and Associated Research

20. Hulless Oat Development, Applications, and Opportunities (Vernon D. Burrows)

21. Breeding

22. 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

23. Preharvest Sprouting

24. Diseases

25. Commercial Production and Uses

26. Harvesting

27. Grain Storage

28. Special Processing of Hulless Oats | Uses of Hulless Oats in Food | Use of Hulless Oats in Animal Feed | Nonfood Uses for Hulless Oats

29. Summary

30. Future Hulless Oat Development, Applications, and Opportunities

31. Molecular Genetics of Quality in Oats (Stephen J. Molnar, Nicholas A. Tinker, Heidi F. Kaeppler, Howard W. Rines)

32. Genetic Mapping and QTL Analysis in Oats

33. Recombination Mapping in Diploid Oats | Recombination Mapping in Hexaploid Oats | Comparative Mapping | Physical Mapping | Chromosome-Specific Libraries | QTL Analysis

34. Molecular Genetics of Chemical Composition

35. Oil Content | Beta-Glucan Content | Protein Content | Other Quality Traits Based on Chemical Composition

36. Genetics of Physical Kernel Traits and Milling Quality

37. Genetics of Disease Resistance

38. Genetics of Agronomic Traits | Grain Yield | Heading Date | Other Agronomic Traits
39. Utilization of Molecular Markers
40. User-Friendly Molecular Markers | Fingerprinting and Molecular-Marker-Assisted Breeding
41. Interspecific Crosses and Doubled Haploids
42. Oat Tissue Culture
43. Development and Enhancement of Oat Tissue Culture | Tissue-Culture-Induced Variation in Oats | Role of Oat Tissue Culture in Grain Quality Enhancement
44. Oat Transformation | Development of Oat Transformation Systems | Applications of Genetic Engineering to Study and Enhance Grain Quality
45. Functional Genomics of Oats | Expressed Sequence Tags | Microarrays
46. Organelle Genetics
47. Bioinformatics
48. Future of Molecular Genetics of Oat Quality
49. Microstructure and Chemistry of the Oat Kernel (S. S. Miller, R. G. Fulcher)
50. Analytical Techniques
51. Microscopic Techniques | Spectroscopic Techniques | Structure and Chemistry of the Mature Oat
52. Hull Bran | Starchy Endosperm | Germ
53. Summary
54. Nutrient Composition and Nutritional Quality of Oats and Comparisons with Other Cereals (Robert W. Welch)
55. Background | Out Production and Consumption | Cereals in Health and Disease | Out Milling | Nutrient Composition vs. Nutritional Quality
56. Natural Variation in Nutrient Composition
57. Proximate Constituents | Methodological Considerations | Proximate Values
58. Energy Content
59. Fatty Acid Composition
60. Dietary Fiber Components | Solubility and Monosaccharide Composition | B-Glucan | Fructans
61. Micronutrient Composition | Minerals | Vitamins
62. Nutritional Quality | Nutrient Density Scores | Protein Quality | Digestibility | Availability
63. Oat Bran and Wheat Bran
64. Other Minor Components
65. Oats and Celiac Disease | Overview
66. Oat Starch: Physicochemical Properties and Function (Sedat Sayar, Pamela J. White)
67. Isolation and Purification of Oat Starch
68. Chemical Composition of Oat Starch | Noncarbohydrate Component | Carbohydrate Components
69. Physical Properties and Granule Morphology | Granule Type, Size, and Size Distribution | X-Ray Diffraction Patterns and Relative Crystallinity
70. Physicochemical and Rheological Properties of Oat Starch | Gelatinization Properties | Swelling Power and Amylose Leaching | Viscosity, Pasting, and Paste Properties
71. Susceptibility of Oat Starch to Acid and Enzyme Hydrolysis
72. Oat Starch in Food and Other Industries
73. Future Work
74. Storage Proteins (David M. Peterson)
75. Classification and Solubility Fractionation
76. Characterization | Amino Acid Composition | Isolation and Physical Properties
77. Synthesis and Cellular Location | Synthesis Location | Protein Bodies
78. Genetic Effects
79. Storage Protein Genes | Control of Gene Expression | Genotypic Differences and Inheritance
80. Development
81. Seed Maturation | Germination | Proteolytic Enzymes
82. Environmental Effects
83. Climate | Fertility | Diseases
84. Food, Feed, and Functionality
85. Nutritional Value of Oat Protein | Protein Concentrates
86. Summary
87. Oat Lipids, Enzymes, and Quality (Pekka Lehtinen, Anu Kaukovirta-Norja)
88. 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
89. Starch Lipids | Analysis of Total Lipids and Starch Lipids
90. Lipid-Related Enzymes | Lipase | The Oxidative Enzymes Lipoxygenase and Lipoperoxidase
91. Oat Antioxidants and Lipid Stability | Lipophilic Antioxidants | Other Antioxidants
92. 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
93. Use of Oat Oil | Oat Lipase and Peroxygenase
94. Oat Phenolics: Biochemistry and Biological Functionality (F. W. Collins)
95. Free Phenolic Acids and Related Compounds | Biochemistry | Functionality
96. Alkylphenols and Related Compounds | Biochemistry | Functionality
97. Flavonoids and Related Compounds | Biochemistry | Functionality
98. Lignans | Biochemistry | Functionality
99. Aminophenolics | Biochemistry | Functionality
100. 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
101. Summary and Future Research Directions
102. Oat ß-Glucan: Properties and Function (Peter J. Wood)
103. Occurrence and Location | General Considerations and Principles | Methods and Reagents
104. Extraction
105. Purification
106. Analysis
107. Physicochemical Properties | Structure | Molecular Weight and Conformation | Solubility | Rheology | Dye Binding
108. Physiological Effects of Oat ß-Glucan | Animal and In Vitro Studies | Human Clinical Studies
109. Summary
110. Oats as a Functional Food for Health (K. M. Behall, Judith Hallfrisch)
111. Blood Lipid Effects in Animals | Rats | Chicks | Rabbits | Hamsters
112. Blood Lipid Effects in Humans
113. Factors Affecting Blood Lipid Response | Blood Lipid Fractions, Particle Size, and Number | Mechanisms for Decreasing Blood Lipids
114. Blood Glucose and Insulin Response in Humans | Factors Affecting Response | Mechanisms | Summary of Glycemic Response Effects
115. Blood Pressure
116. Conclusions
117. Current and Potential Health Claims for Oat Products (Rebecca S. Mathews)
118. Purpose and Impact of Health Claims
119. Scientific Substantiation of Health Related Claims in the United States | Health Claims Structure/Function Claims | Nutrient Content Claims
120. Authorized Health Claims in the United States That Oat Products May Utilize | 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
121. Approved Oat and Whole Grain Health Claims in Other Countries | Europe | Malaysia
122. Conclusions
123. Oat Milling: Specifications, Storage, and Processing (Noël Girardet, F. H. Webster)
124. Milling-Oat Specifications
125. Oat Storage and Handling
126. Oat Milling | Milling Overview | Cleaning | Grading | Dehulling | Kiln Drying | Processing of Dried Groats | Oat-Milling By-Products
127. Summary and Discussion
128. Oat Dietary Fiber: Commercial Processes and Functional Attributes (David G. Stevenson, George E. Inglett)
129. Methods to Enrich B-Glucan and Improve Functionality | Dry-Milling Methods | Methods Incorporating Organic Solvents | Aqueous Methods | Methods That Use Enzymes
130. Extraction Methods Utilizing Acid or Base Conditions or Temperature
131. Oat Hull Fiber
132. Summary
133. Flavor and Texture in Processing of New Oat Foods (Marjatta Salmenkallio-Marttila, Raija-Liisa Heiniö, Anu Kaukovirta-Norja, Kaisa Poutanen)
134. 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
135. Influence of Storage on Product Quality | Changes in Flavor of Oat Products During Storage | Microbiological Quality
136. Effect of Processing on Oat Texture | General Factors Affecting Texture | Texture of Processed Oats
137. 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
138. Oat Utilization: Past, Present, and Future (F. H. Webster)
139. Products and Applications in Foods | Traditional Oat Products | Food Applications | Oat-Based Functional Food Ingredients
140. Health Benefits Associated with Oat Consumption | Health Benefits and Claims | Micronutrients | Celiac Disease
141. Miscellaneous Oat Applications | Oat Antioxidants | Adhesives | Cosmetic Products | Cariostatic Properties | Furfural Synthesis | Miscellaneous Oat Hull Applications | Oat Enzymes | Pharmaceutical Products
142. Summary
143. Index

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