Results 161 to 170 of about 78,037 (209)

Oat Fiber from Oat Hull

2009
Oat hulls comprise approximately 30% by weight of the grain. Traditionally, oat hulls were discarded during processing or used as animal feeds (Dougherty et al. 1988). Recently it has become an important ingredient that can be incorporated in several food formulations due to its high ber content (about 90%), higher than wheat (42% to 47%) or corn ...
Jon Bodner, Susan Cho
openaire   +2 more sources

Impact of defatting treatment and oat varieties on structural, functional properties, and aromatic profile of oat protein

Food Hydrocolloids, 2021
Jianxiong Yue, Zixuan Gu, Jianhua Yi
exaly  

Oat

2021
Bao-Luo Ma, Zhiming Zheng, Changzhong Ren   +2 more
openaire   +2 more sources

Oat: Current state and challenges in plant-based food applications

Trends in Food Science and Technology, 2023
Chong Xie, Yulong Bao, Fengyuan Liu
exaly  

Oat proteins: A perspective on functional properties

LWT - Food Science and Technology, 2021
Lokesh Kumar, Rachna Sehrawat, Yanzhuo Kong   +2 more
exaly  

OAT HAY POISONING

Science, 1939
W B, Bradley, O A, Beath, H F, Eppson
openaire   +2 more sources

Oat protein as a novel protein ingredient: Structure, functionality, and factors impacting utilization

Cereal Chemistry, 2022
Maneka Malalgoda
exaly  

Rheological and thermal properties of oat flours and starch affected by oat lipids

Journal of Cereal Science, 2021
Yuntong Li, Mohammed Obadi, Jialiang Shi   +2 more
exaly  

Effects of gelatinization degree and boiling water kneading on the rheology characteristics of gluten-free oat dough

Food Chemistry, 2023
Yujuan Gu, Xiaojie Qian, Binghua Sun
exaly  

Oats

2013
Elke K. Arendt, Emanuele Zannini
  +4 more sources