Sökning: "Oat bread"
Visar resultat 1 - 5 av 7 uppsatser innehållade orden Oat bread.
1. Effect of Oat Bio-actives on Cardiometabolic Related Variables in Humans
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : Consumers are becoming interested in oats as a healthy food. Several studies have investigated the impact of oats components on human metabolism. LÄS MER
2. How different fractions of soluble ß-glucans from oats affect staling of high oat flour containing breads
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : 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. LÄS MER
3. An evaluation of the role of PromOat® on the stability of oil-in-water emulsions
Master-uppsats, Lunds universitet/Livsmedelsteknik och nutrition (master)Sammanfattning : 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. LÄS MER
4. Development of a Universal Method of Measuring Macromolecules in Oats.
Master-uppsats, Lunds universitet/Tillämpad biokemi; Lunds universitet/BeräkningskemiSammanfattning : 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. LÄS MER
5. Acrylamide in oat products : a literature survey
Kandidat-uppsats, SLU/Department of Molecular SciencesSammanfattning : 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. LÄS MER