LEADER 04700nam 2200637 450 001 9910798477703321 005 20170919212310.0 010 $a0-12-810452-X 035 $a(CKB)3710000000685652 035 $a(EBL)4529557 035 $a(SSID)ssj0001672391 035 $a(PQKBManifestationID)16471354 035 $a(PQKBTitleCode)TC0001672391 035 $a(PQKBWorkID)13575754 035 $a(PQKB)10541550 035 $a(MiAaPQ)EBC4529557 035 $a(EXLCZ)993710000000685652 100 $a20160610h20112011 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aOats $echemistry and technology /$fedited by Francis H. Webster and Peter J. Wood 205 $a2nd ed. 210 1$aSaint Paul, Minnesota :$cAACC International,$d2011. 210 4$dİ2011 215 $a1 online resource (391 p.) 225 1 $aAmerican Associate of Cereal Chemists International 300 $aDescription based upon print version of record. 311 $a1-891127-64-0 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aFront Cover; Oats: Chemistry and Technology; Copyright Page; Table of Contents; Contributors; Preface to the Second Edition; Preface to the First Edition; CHAPTER 1. World Oat Production, Trade, and Usage; PRODUCTION; YIELDS; TRADE; ECONOMIC VALUE; USAGE; GRADING STANDARDS; KEY GOVERNMENT POLICY; FUTURE TRENDS; CHAPTER 2. Oat Breeding; GENETIC RESOURCES; BREEDING OBJECTIVES; BREEDING METHODS; FUNDING OF BREEDING AND ASSOCIATED RESEARCH; ACKNOWLEDGMENTS; REFERENCES; CHAPTER 3. Hulless Oat Development, Applications, and Opportunities; BREEDING; COMMERCIAL PRODUCTION AND USES; SUMMARY 327 $aFUTURE HULLESS OAT DEVELOPMENT, APPLICATIONS, AND OPPORTUNITIESREFERENCES; CHAPTER 4. Molecular Genetics of Quality in Oats; GENETIC MAPPING AND QTL ANALYSIS IN OATS; MOLECULAR GENETICS OF CHEMICAL COMPOSITION; GENETICS OF PHYSICAL KERNEL TRAITS AND MILLING QUALITY; GENETICS OF DISEASE RESISTANCE; GENETICS OF AGRONOMIC TRAITS; UTILIZATION OF MOLECULAR MARKERS; INTERSPECIFIC CROSSES AND DOUBLED HAPLOIDS; OAT TISSUE CULTURE; OAT TRANSFORMATION; FUNCTIONAL GENOMICS OF OATS; ORGANELLE GENETICS; BIOINFORMATICS; FUTURE OF MOLECULAR GENETICS OF OAT QUALITY; ACKNOWLEDGMENTS; REFERENCES 327 $aCHAPTER 5. Microstructure and Chemistry of the Oat KernelANALYTICAL TECHNIQUES; STRUCTURE AND CHEMISTRY OF THE MATURE OAT; SUMMARY; ACKNOWLEDGMENTS; LITERATURE CITED; CHAPTER 6. Nutrient Composition and Nutritional Quality of Oats and Comparisons with Other Cereals; BACKGROUND; NATURAL VARIATION IN NUTRIENT COMPOSITION; PROXIMATE CONSTITUENTS; ENERGY CONTENT; FATTY ACID COMPOSITION; DIETARY FIBER COMPONENTS; MICRONUTRIENT COMPOSITION; NUTRITIONAL QUALITY; OAT BRAN AND WHEAT BRAN; OTHER MINOR COMPONENTS; OATS AND CELIAC DISEASE; OVERVIEW; REFERENCES 327 $aCHAPTER 7. Oat Starch: Physicochemical Properties and FunctionISOLATION AND PURIFICATION OF OAT STARCH; CHEMICAL COMPOSITION OF OAT STARCH; PHYSICAL PROPERTIES AND GRANULE MORPHOLOGY; PHYSICOCHEMICAL AND RHEOLOGICAL PROPERTIES OF OAT STARCH; OAT STARCH IN FOOD AND OTHER INDUSTRIES; FUTURE WORK; REFERENCES; CHAPTER 8. Storage Proteins; CLASSIFICATION AND SOLUBILITY FRACTIONATION; CHARACTERIZATION; SYNTHESIS AND CELLULAR LOCATION; GENETIC EFFECTS; DEVELOPMENT; ENVIRONMENTAL EFFECTS; FOOD, FEED, AND FUNCTIONALITY; SUMMARY; REFERENCES; CHAPTER 9. Oat Lipids, Enzymes, and Quality 327 $aLIPID CONTENT AND LIPID COMPOSITIONLOCALIZATION OF LIPIDS IN OAT HULL AND KERNEL; STARCH LIPIDS; ANALYSIS OF TOTAL LIPIDS AND STARCH LIPIDS; LIPID-RELATED ENZYMES; OAT ANTIOXIDANTS AND LIPID STABILITY; PROCESSING AND STORAGE; UTILIZATION OF OAT LIPIDS AND LIPID-RELATED ENZYMES; REFERENCES; CHAPTER 10. Oat Phenolics: Biochemistry and Biological Functionality; FREE PHENOLIC ACIDS AND RELATED COMPOUNDS; ALKYLPHENOLS AND RELATED COMPOUNDS; FLAVONOIDS AND RELATED COMPOUNDS; LIGNANS; AMINOPHENOLICS; PHENOLIC ACID AMIDES, ESTERS, AND POLYMERIC ETHERS; SUMMARY AND FUTURE RESEARCH DIRECTIONS 327 $aREFERENCES 410 0$aAmerican Associate of Cereal Chemists International 606 $aOats 606 $aOats$xComposition 606 $aOats$xProcessing 615 0$aOats. 615 0$aOats$xComposition. 615 0$aOats$xProcessing. 676 $a633.13 702 $aWebster$b Francis H. 702 $aWood$b Peter J. 712 02$aAmerican Association of Cereal Chemists. 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910798477703321 996 $aOats$91103343 997 $aUNINA