Results 81 to 90 of about 89,458 (263)
Fermented oat vellie from high â-glucan oat bran
, 2004 Oats have great potential as an ingredient for non-dairy foods and are offering an alternative to soy-based ingredients. Like soy, oats can be used for yoghurt and milk type products.
Mikola, Markku +2 more
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Effect of fibers and whole grain content on quality attributes of extruded cereals [PDF]
, 2011 Incorporation of fiber in cereals may lead to quality issues, thus decreasing consumer acceptance. This is partially due to deterioration of the microstructure, one of the primary quality attributes of cereals.
Correa Hernando, Eva Cristina +11 more
core +1 more source
British Educational Research Journal, EarlyView.Abstract Parents of children with special educational needs and disabilities (SEND) increasingly seek information and support through online discussions, yet little is known about how architectural features of digital platforms shape the interactions and support that parents encounter. The paper makes two contributions: First, it develops and applies a
Alan Shaw, Patricia A. Shaw
wiley +1 more source
Business Strategy and the Environment, EarlyView.ABSTRACT The agri‐food sector, most notably intensive livestock production, stands as a major driver of climate change, prompting a shift towards plant‐based alternative protein production and consumption. Such protein transition is widely recognised as central to the development of an environmentally sustainable food economy.
Francesca Monticone, Antonella Samoggia
wiley +1 more source
Oat functionality in forage mixtures
, 2004 In the rainfed arable land of the Mediterranean basin mixtures of oat and common vetch are planted for haymaking (Caballero et al. 1995, Assefa & Ledin 2001), and to improve the nutritive value of the forage (Thomson et al. 1990).
Troccoli, C, Leoni, B, Pacucci, G
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Instrumentointiurakoinnin tarjouslaskennan kehittäminen [PDF]
, 2020 Tässä opinnäytetyössä tutkittiin, miten sähkö- ja automaatiopalveluja tarjoavan OAT Oy:n nykyistä tarjouslaskentamallia saataisiin tehostettua tarjouslaskennassa käytettävän Adminet-ohjelmiston avulla.
Seppälä, Ari-Pekka
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Business Strategy and the Environment, EarlyView.ABSTRACT The last five years of research on sustainability labelling, reported in 175 journal articles, documents its effectiveness in increasing consumer choices of more sustainable food products. Some sustainability labels come out as stronger than others and their impact varies across products, countries, and individual consumers, depending on label
John Thøgersen +2 more
wiley +1 more source
, 2004 The multifunctional uses of oat include animal feed, human food and raw material for food, health care, and cosmetic products. The major components of oat that contribute to its functions include protein, oil, starch and â-glucan.
Peterson, David M.
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The Impact of Glycation on Protein Digestibility
ChemFoodChem, EarlyView.Schematic overview of how protein glycation affects digestibility and downstream nutritional consequences. Glycation‐derived structural modifications reduce protease accessibility, leading to limited hydrolysis and altered peptide generation. These changes decrease amino acid bioavailability and may subsequently contribute to microbiome alterations ...
Lea Hönemann +2 more
wiley +1 more source
Physical and sensory properties of oat cakes
, 2004 Oat-based product has long been identified as a highly desirable food. It has a high nutritional profile due to its high concentration of protein, good distribution of amino acids, and rich fiber content when compared to other grains.
Han, Liqing +2 more
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