Sökning: "Oat bran"

Visar resultat 1 - 5 av 6 uppsatser innehållade orden Oat bran.

  1. 1. Production and evaluation of enzymatically processed oat fibres as potential prebiotics

    Master-uppsats, Lunds universitet/Bioteknik (master)

    Författare :Elin Johansson; [2021]
    Nyckelord :Arabinoxylan; AXOS; L.brevis; B.adolescentis; Biotechnology; Technology and Engineering;

    Sammanfattning : Insoluble oat bran fibres, with substantial arabinoxylan (AX) content, are obtained as a byproduct from industrial processing of oat. By further processing it is possible to solubilise and hydrolyse AX into (arabino)xylo-oligosaccharides ((A)XOS). LÄS MER

  2. 2. Alkaline Protein Extraction of Oat Bran and Oat Endosperm Flour - the Effect of pH during Extraction and Precipitation

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

    Författare :Bella Nielsen; Alva Rodhe; [2021]
    Nyckelord :Oats; Protein; Alkaline extraction; Protein extraction; Plant-based proteins; Oat protein; Oat bran; Oat endosperm; Iso-electric precipitation; Food engineering; Technology and Engineering; Agriculture and Food Sciences;

    Sammanfattning : An increased understanding of the negative impacts of animal-based proteins, on both environment and health, has led to a rise in the demand for plant-based proteins. To meet the demands, conventional crops must be efficiently utilized. LÄS MER

  3. 3. Extraction of β-glucan from oat bran : effect of extraction method and particle size

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Julia Abrahamsson; [2020]
    Nyckelord :Beta glucan; oat bran; subcritical water extraction; viscosity; particle size;

    Sammanfattning : An increasing number of people are suffering from lifestyle related diseases due to poor dietary habits. The recommendation of a fibre intake of 25-35g per day is not achieved by many. LÄS MER

  4. 4. Functionality of oat based food ingredients

    Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)

    Författare :Charlott Vikenborg; Fay Stensson; [2020]
    Nyckelord :Oat protein; beta-glucans; food technology; livsmedelsteknologi; Agriculture and Food Sciences; Technology and Engineering;

    Sammanfattning : This master thesis work was performed in collaboration with the agricultural cooperative Lantmännen. With the ambition to take a world leading role in the development of unique products based on oats, Lantmännen has developed two oat based powders; one protein powder, PrOatein™, and one β-glucan powder, PromOat®. LÄS MER

  5. 5. Water holding capacity and viscosity of ingredients from oats : the effect of b-glucan and starch content, particle size, pH and temperature

    Kandidat-uppsats, Linnéuniversitetet/Institutionen för kemi och biomedicin (KOB)

    Författare :Sofia Berggren; [2018]
    Nyckelord :Oats; β-glucan; water holding capacity; viscosity; Solvent Retention Capacity; Rapid Viscosity Analyzer;

    Sammanfattning : Oats is a crop that contains a high amount of fiber, protein and fat, but like all other crops it contains mostly starch. In this study the focus has been oat flours and brans with different b-glucan content. LÄS MER