Essays about: "steeping"

Found 3 essays containing the word steeping.

  1. 1. Mältningens påverkan på sekundärmetaboliter : med fokus på havre och vete

    University essay from SLU/Dept. of Food Science

    Author : Michaela Isoz; [2016]
    Keywords : mältning; havre; vete; aminosyror; antioxidanter;

    Abstract : Havre och vete är två av människans mest förädlade spannmål och används världen över. Nya produkter kommer ut på marknaden hela tiden tack vare nya tekniker i livsmedelsindustrin. Mältningsprocessen har länge används inom öl tillverkningen men har utvecklats mer och mer för att få ut nya produkter. READ MORE

  3. 2. Differences among variety samples of Avena strigosa regarding β-glucan, tocopherols, tocotrienols and avenanthramides

    University essay from SLU/Dept. of Food Science

    Author : Maria Smitterberg; [2013]
    Keywords : oats; Avena strigosa; β-glucan; tocopherols; tocotrienols; avenanthramides; steeping; false malting; variety sample variation;

    Abstract : Oats (Avena spp.) is a cereal crop mainly used in food and feed applications. Com-mon oats (Avena sativa) has gained attention because of health supporting proper-ties and potential in reducing the risk of chronic diseases, related to its bioactive compounds β-glucan, tocopherols, tocotrienols and avenanthramides. READ MORE

  4. 3. The effect of different pH during steeping on avenanthramide content in germinated oats

    University essay from SLU/Dept. of Food Science

    Author : Agata Mackevic; [2010]
    Keywords : Oats; pH; germination; avenanthramides; roots; shoots;

    Abstract : Oat (Avena sativa L.) grains from the cultivar Ivory were steeped at pH 2, 4, 6, 8, 10 and 12 in 0.01M phosphate buffer solution and in tap water: The pH effect during steeping on avenanthramides 2c, 2p, 2f, 2pd, 2fd and 3f was analysed and compared between germinated samples and with a control. READ MORE