In 1989 at the height of oat bran's popularity, a specially-formed AACC committee recognized the need for a comprehensive reference on oat bran. This book 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.
Structure of Oat Bran and Distribution of Dietary Fiber Components
R. Gary Fulcher and S. Shea Miller
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
Current Practice and Novel Processes
David Paton and Marvin K. Lenz
Properties of Fiber-Rich Oat Brans
Comparisons of Dietary Fiber and Selected Nutrient Compositions of Oat and Other Grain Fractions
Judith A. Marlett
Proximate and Digestible Carbohydrate Analyses
Amino Acid Composition
Physicochemical Characteristics and Physiooogical Properties of Oat (1*3), (1*4)-ß-D-Glucan
Peter J. Wood
Physical Properties Extraction and Purification
Physiological Effects of Oat ß-Glucan
Physiological Responses to Dietary Oats in Animal Models
Fred L. Schinnick and Judith A. Marlett
Hypocholesterolemic Properties and Components
Other Health Effects
Summary and Cautions
Hypocholesterolemic Effects of Oat Bran in Humans
James W. Anderson and Susan R. Bridges
Metabolic Ward Studies
"The American Association of Cereal Chemists has published a number of outstanding books which I have reviewed. I consider this volume to be one of the finest, particularly from the point of view of coverage and presentation of the latest scientific data which corrects some of the misunderstandings and misinformation that has been in circulation."
—Journal of Ethnobiology
"The facts on oat bran make this small book worthwhile....I found the book easy to read, informative, and also very coherent for a book written by multiple authors. The literature is covered in good detail. If you have an interest in oat bran or beta glucans, I would certainly recommend this book."
- Food Technology
"...recommended reading for all food scientists and nutritionists, but particularly those with an interest in dietary fiber."
—Trends in Food Science and Technology
"I strongly recommend this book for the professional food chemist and nutritionist."
—Journal of Small Fruit and Viticulture
"Recommended to those interested in nutritional, structural, chemical, and physiological roles of oat bran, oats, and fiber."
—Science and Technology
"...recommended reading for all who would like to know the truth about the claimed health effects of consuming oat bran, and what questions are still unresolved. It gives the facts free from media hype and extravagant and misleading advertising."
—Food and Nutrition Press, Inc.
"...a wealth of up-to-date information on the structure, composition, preparation and nutritional properties of oat bran. The authors are experts in their respective fields, and the book will be of value to food scientists and technologists as well as to students in the areas of cereal and food science."
—Journal of Food Quality
"Definitely one for the library shelf."
—Food Technology in New Zealand
Publish Date: 1993
Format: 6"x 9" hardcover
Publication Weight: 2 lbs
Edited by Peter J. Wood