Results 11 to 20 of about 78,037 (209)
Effects of milling on texture and in vitro starch digestibility of oat rice
Food Chemistry: X, 2023 Compared with other oat products, consumers in China prefer oat rice and porridge made from naked oat. However, this oat product usually has poor sensory acceptance, which is directly related to the texture properties. This study aimed to use the milling
Meng Shen +6 more
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Prospects for Gamma-Ray Burst detection by the Cherenkov Telescope Array
EPJ Web of Conferences, 2017 The Large Area Telescope (LAT) on the Fermi satellite is expected to publish a catalogue with more than 100 Gamma-Ray Bursts (GRBs) detected above 100 MeV thanks to a new detection algorithm and a new event reconstruction.
Bissaldi E. +6 more
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Journal of Food Quality, 2021 Oat bran is a nutrient-dense, resource-rich byproduct that is produced from oat milling. Oxidative deterioration is the main reason that limits the utilisation of oat bran.
Xue Bai +6 more
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Mechanical properties of oats and oat products
Agricultural and Food Science, 2008 The aim of this review is to illustrate how physical properties are important to food processing and quality. Three food products, flakes, porridge and bread, in addition to oat groats are used to show the influence of water and heat-treatments on the mechanical properties.
Gates, Fred K., Dobraszczyk, Bogdan J.
openaire +4 more sources
Frontiers in Microbiology, 2023 IntroductionEnsiling whole-crop oat (Avena sativa L.) has attracted a growing interest in the Qinghai-Tibet Plateau. The study aimed to investigate the microbial community and chemical composition of fresh and ensiling oat harvested from six different ...
Yuhong Bao +7 more
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Consumer Perception and Sensory Drivers of Liking of Fortified Oat Milks
Foods, 2023 Oat milk was fortified with β-glucan at a level that attains health benefits and protein at a level equivalent to that of cow’s milk. This study aimed to identify consumer perceptions and evaluate the sensory attributes of fortified plain and chocolate ...
Christy Alsado +3 more
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Effects of ultrahigh pressure treatment on eating quality of steamed oat and oat protein structure
CyTA - Journal of Food, 2021 Oats (Avena sativa L.) with similar amylose content were used to investigate the effects of ultra-high pressure treatment (UHPT) on the eating quality of steamed oat and oat protein structure.
Sarina Ma +4 more
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Oat and lipolysis: food matrix effect [PDF]
, 2019 Oat is rich in a wide range of phytochemicals with various physico-chemical, colloidal and interfacial properties. These characteristics are likely to influence human lipid metabolism and the subsequent effect on health following oat consumption. The aim
Wilde, Peter J. +13 more
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PlantsTo cope with the yield loss caused by drought stress, new oat varieties with greater drought tolerance need to be selected. In this study, two oat varieties with different drought tolerances were selected for analysis of their phenotypes and ...
Weiwei Xu +10 more
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Drug-induced Sleep Endoscopy: Are there Predictors for Failure of Oral Appliance Treatment?
International Archives of Otorhinolaryngology, 2022 Introduction In the literature, evidence is lacking on the predictive value of drug-induced sleep endoscopy (DISE) for oral appliance treatment (OAT).
Christianne C. A. F. M. Veugen +3 more
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