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Visar resultat 1 - 5 av 7 uppsatser som matchar ovanstående sökkriterier.

  1. 1. The Impact of Oat and Fruit Consumption on Short-Chain Fatty Acid Production

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

    Författare :Johanna Margaretha Schilder; [2023]
    Nyckelord :short-chain fatty acids; SCFAs; diet; gas chromatography; serum; mice; applied nutrition and food chemistry; Agriculture and Food Sciences;

    Sammanfattning : This study explored the importance of short-chain fatty acids (SCFAs) in maintaining gut health and how different diets affect their levels. Blood plasma and serum samples from mice subjected to two intervention studies on oats and fruits were analysed to determine SCFA concentrations. LÄS MER

  3. 2. 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

  4. 3. 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

  5. 4. 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

  7. 5. 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