Results 291 to 300 of about 372,097 (329)
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Food Research International, 2020
This study aimed to compare the prebiotic effects of oat β-glucan between steaming and microwave processing by high-throughput sequencing. The results showed that microwave-processed oat β-glucan with lower average molecular weight (Mw) exhibited a more ...
Ji-lin Dong +4 more
semanticscholar +1 more source
This study aimed to compare the prebiotic effects of oat β-glucan between steaming and microwave processing by high-throughput sequencing. The results showed that microwave-processed oat β-glucan with lower average molecular weight (Mw) exhibited a more ...
Ji-lin Dong +4 more
semanticscholar +1 more source
Industrial crops and products (Print), 2019
In this work, a novel and environmentally friendly adsorbent was developed from oat hulls, representative of cellulosic materials abundantly generated as by-products in agriculture industry, for removal ciprofloxacin (CIP) from water.
Z. Movasaghi, Bei Yan, C. Niu
semanticscholar +1 more source
In this work, a novel and environmentally friendly adsorbent was developed from oat hulls, representative of cellulosic materials abundantly generated as by-products in agriculture industry, for removal ciprofloxacin (CIP) from water.
Z. Movasaghi, Bei Yan, C. Niu
semanticscholar +1 more source
Molecular Nutrition & Food Research, 2020
SCOPE This study takes a novel approach to investigate the anti-inflammatory and antioxidant effects of prebiotic oat beta-glucan (OAT) and the probiotic Lactobacillus rhamnosus GG (LGG) against high-fat diets (HFD) by examining the fatty acid profiles ...
Y. Yau +5 more
semanticscholar +1 more source
SCOPE This study takes a novel approach to investigate the anti-inflammatory and antioxidant effects of prebiotic oat beta-glucan (OAT) and the probiotic Lactobacillus rhamnosus GG (LGG) against high-fat diets (HFD) by examining the fatty acid profiles ...
Y. Yau +5 more
semanticscholar +1 more source
Food Chemistry, 2020
Due to their high content of β-glucan, the consumption of oat products can contribute to a healthy diet. Roasting may improve sensory properties but could also affect the nutritional value of oat products.
W. Schlörmann +7 more
semanticscholar +1 more source
Due to their high content of β-glucan, the consumption of oat products can contribute to a healthy diet. Roasting may improve sensory properties but could also affect the nutritional value of oat products.
W. Schlörmann +7 more
semanticscholar +1 more source
, 2020
The effects of different mixing parameters (vacuum mixing and mixing time) on oat (70% oat flour) and wheat noodle dough were investigated on the basis of textural properties and gluten formation.
Shuyi Liu +6 more
semanticscholar +1 more source
The effects of different mixing parameters (vacuum mixing and mixing time) on oat (70% oat flour) and wheat noodle dough were investigated on the basis of textural properties and gluten formation.
Shuyi Liu +6 more
semanticscholar +1 more source
Key Aroma Compounds in Oats and Oat Cereals.
Journal of Agricultural and Food Chemistry, 2019Oats possess a unique flavor, comprising grain and nut-like sensory characteristics. The first comprehensive study of oat flavor by Heydanek and McGorrin [ Heydanek , M. G. ; McGorrin , R. J.
R. McGorrin
semanticscholar +1 more source
Oriens antiquus, 2021
The parḫuena- is one of the most frequently quoted ingredients in the materia magica of several Hittite rituals. It is an edible cereal seed but, probably, the word refers also to the cereal plant. parḫuena- is used as calming as well as invigorating substance. The folk and herbal medicine attribute these properties to oats, both seeds and plant.
openaire +2 more sources
The parḫuena- is one of the most frequently quoted ingredients in the materia magica of several Hittite rituals. It is an edible cereal seed but, probably, the word refers also to the cereal plant. parḫuena- is used as calming as well as invigorating substance. The folk and herbal medicine attribute these properties to oats, both seeds and plant.
openaire +2 more sources
Oat proteins: A perspective on functional properties
, 2021L. Kumar, Rachna Sehrawat, Yanzhuo Kong
semanticscholar +1 more source