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Oat Lipids


Zhou, M and Robards, K and Glennie-Holmes, M and Helliwell, S, Oat Lipids, Journal of American Oil and Chemists Society, 76, (2) pp. 159-169. ISSN 0003-021X (1999) [Refereed Article]

DOI: doi:10.1007/s11746-999-0213-1


Oats are a significant world crop. While nutritional interest in food oats has concentrated on oats as a source of dietary fiber, the lipid component has both nutritional and technological potential. Thus, the lipid fraction of the oat grain determines in large measure its energy content and has a significant impact on nutritional quality. The oat lipids mediate the pasting properties of oat starch and hence influence functionality. Lipids are also implicated in the flavor/off-flavor attributes of oats. These aspects of oat lipids are reviewed together with analytical methods for assessing the lipid content of oats.

Item Details

Item Type:Refereed Article
Research Division:Agricultural, Veterinary and Food Sciences
Research Group:Crop and pasture production
Research Field:Crop and pasture improvement (incl. selection and breeding)
Objective Division:Plant Production and Plant Primary Products
Objective Group:Grains and seeds
Objective Field:Barley
UTAS Author:Zhou, M (Professor Meixue Zhou)
ID Code:33736
Year Published:1999
Web of Science® Times Cited:79
Deposited By:Agricultural Science
Deposited On:2005-07-20
Last Modified:2011-10-12

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