Results 281 to 290 of about 372,097 (329)
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2023
Oats are grown in the temperate regions worldwide and based on production, oats are the seventh most important cereal crop. Oat grains are distinct from other cereals due to their high content of soluble dietary fiber, specifically β-glucan and lipids. Oats also contain specific bioactive compounds called avenanthramides.
Linderborg, Kaisa M. +5 more
openaire +5 more sources
Oats are grown in the temperate regions worldwide and based on production, oats are the seventh most important cereal crop. Oat grains are distinct from other cereals due to their high content of soluble dietary fiber, specifically β-glucan and lipids. Oats also contain specific bioactive compounds called avenanthramides.
Linderborg, Kaisa M. +5 more
openaire +5 more sources
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
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
Rheological and thermal properties of oat flours and starch affected by oat lipids
Journal of Cereal Science, 2021Understanding how oat lipids affect the functional properties of oat flour and starch is of great importance for development of oat product. In this work, rheological and thermal properties of oat flours and starch affected by oat lipids were ...
Yun–Tong Li +4 more
semanticscholar +1 more source
Effect of oat milk pasteurization type on the characteristics of yogurt
, 2021The aim of this study was to produce set-type non-dairy yogurt from oat milk pasteurized by thermal (T) and UV-C (coiled-tube type)-assisted thermal (UV–C-T) processes.
H. Demir, M. Simsek, G. Yıldırım
semanticscholar +1 more source
Food Hydrocolloids, 2019
Oat protein isolate is nutritious but with poor processing functionality. Pleurotus ostreatus β-glucan with good processing functionality can be conjugated with oat protein isolate via Maillard reaction, leading to an improved utilization of protein in ...
Lei Zhong +6 more
semanticscholar +1 more source
Oat protein isolate is nutritious but with poor processing functionality. Pleurotus ostreatus β-glucan with good processing functionality can be conjugated with oat protein isolate via Maillard reaction, leading to an improved utilization of protein in ...
Lei Zhong +6 more
semanticscholar +1 more source
, 2021
Two types of oat β-glucan oligosaccharides (βG-H and βG-O) with similar molecular weights were prepared by using acid and oxidative degradation methods, respectively. Their structures were characterized and the physiological functionality were evaluated.
Yingying Qin +6 more
semanticscholar +1 more source
Two types of oat β-glucan oligosaccharides (βG-H and βG-O) with similar molecular weights were prepared by using acid and oxidative degradation methods, respectively. Their structures were characterized and the physiological functionality were evaluated.
Yingying Qin +6 more
semanticscholar +1 more source
Preparation of physically modified oat starch with different sonication treatments
Food Hydrocolloids, 2019Oat starch granules were subjected to ultrasound treatment using either a 20 kHz horn sonicator at intensities of 39, 48, 63 W/cm2 or an ultrasound bath operating at an intensity of 5 W/cm2 for 10 and 20 min.
S. R. Falsafi +5 more
semanticscholar +1 more source
A technology for pilot production of bacterial cellulose from oat hulls
, 2020The complete production cycle of bacterial cellulose (BC) was studied on a pilot scale. Oat hulls, a globally abundant agricultural residue, was utilized as the feedstock.
E. A. Skiba +6 more
semanticscholar +1 more source
Food Chemistry, 2020
The influence of fresh egg white (EW) addition on the quality characteristics and protein aggregation in oat noodles containing wheat flour and gluten was studied. EW addition decreased cooking loss and increased cooking time of 70% oat noodles.
Xiaona Guo, F. Gao, Ke‐Xue Zhu
semanticscholar +1 more source
The influence of fresh egg white (EW) addition on the quality characteristics and protein aggregation in oat noodles containing wheat flour and gluten was studied. EW addition decreased cooking loss and increased cooking time of 70% oat noodles.
Xiaona Guo, F. Gao, Ke‐Xue Zhu
semanticscholar +1 more source
Food Research International, 2020
The aim of this research was to investigate the effect of Pulsed Electric Fields (PEF) treatments (electric field strengths 2 and 4.4 kV/cm combined with specific energy inputs between 48 and 484 kJ/kg) on the thermal and pasting properties of oat flours.
S. Duque +5 more
semanticscholar +1 more source
The aim of this research was to investigate the effect of Pulsed Electric Fields (PEF) treatments (electric field strengths 2 and 4.4 kV/cm combined with specific energy inputs between 48 and 484 kJ/kg) on the thermal and pasting properties of oat flours.
S. Duque +5 more
semanticscholar +1 more source