Essays about: "Oat bread"

Showing result 1 - 5 of 7 essays containing the words Oat bread.

  1. 1. Effect of Oat Bio-actives on Cardiometabolic Related Variables in Humans

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Yi Wang; [2021]
    Keywords : oat polar lipids; bio-actives; metabolic diseases; applied nutrition; food chemistry; Chemistry;

    Abstract : Consumers are becoming interested in oats as a healthy food. Several studies have investigated the impact of oats components on human metabolism. READ MORE

  3. 2. How different fractions of soluble ß-glucans from oats affect staling of high oat flour containing breads

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Martin Jönsson; [2020]
    Keywords : ß-glucan; PromOat; Oat bread; Bread; Storage study; Food engineering; Livsmedelsteknik; Agriculture and Food Sciences; Technology and Engineering;

    Abstract : Introduction. Bread is one of the most consumed foods in the world today. It is also the cause for major food waste streams. Most breads have turned into high glycaemic index products with low nutritional value. READ MORE

  4. 3. An evaluation of the role of PromOat® on the stability of oil-in-water emulsions

    University essay from Lunds universitet/Livsmedelsteknik och nutrition (master)

    Author : Bernardo Paul; [2020]
    Keywords : oat β-glucans; emulsion stability; critical overlap concentration; droplet profiling; depletion; food technology; livsmedelsteknologi; Technology and Engineering;

    Abstract : Background. In the past years, there has been a major shift towards the consumption of healthier, more sustainable, and more convenient food products. These trends have triggered a response from the food industry, instigating the reformulation of several products. READ MORE

  5. 4. Development of a Universal Method of Measuring Macromolecules in Oats.

    University essay from Lunds universitet/Tillämpad biokemi; Lunds universitet/Beräkningskemi

    Author : Pontus Ågren; [2019]
    Keywords : Oat; mutation breeding; storage; applied biochemistry; Agriculture and Food Sciences;

    Abstract : The breeding of agricultural food crops has been of imperative importance for thousands of years and remains so today, with new methods being developed regularly. Some of these newer methods have some legal difficulties, forcing scientists to stay with the older, reliable yet slower methods. READ MORE

  6. 5. Acrylamide in oat products : a literature survey

    University essay from SLU/Department of Molecular Sciences

    Author : Edvin Nåbo; [2019]
    Keywords : oats; acrylamide; free asparagine;

    Abstract : Acrylamide can be formed during heating of cereals. Oats have the second highest acrylamide forming potential of rye, wheat, barley and oats. Several studies have found high levels of acrylamide in oat products that exceed the benchmark limits within the EU. These limits might be strict limits in future which every food producer needs to follow. READ MORE