Sökning: "White rye"

Hittade 4 uppsatser innehållade orden White rye.

  1. 1. Mildly nutritious or mild and nutritious : a study on the effect of low phenolic content in wheat and rye kernels and its sensory effect on whole grain breads

    Master-uppsats, SLU/Department of Molecular Sciences

    Författare :Julia Kullberg; [2023]
    Nyckelord :White rye; white wheat; low phenolic flour;

    Sammanfattning : Recent studies on the dietary habits of the Swedish population show that only 30% reaches the recommended levels of dietary fibres. As a high fiber intake is associated with health benefits and a decrease in the risk of developing lifestyle disease, there may be a need for new types of fibre and wholegrain products. LÄS MER

  3. 2. Evaluation of acute appetite effects of crisp bread of rye : results from two cross-over studies

    Master-uppsats, SLU/Dept. of Food Science

    Författare :Tina Forsberg; [2015]
    Nyckelord :rye; appetite; VAS; crisp bread; dietary fibre; whole grain;

    Sammanfattning : Fibre rich rye products have been shown to have superior effects on appetite compared to white wheat bread through mediation of prolonged feelings of fullness, less hunger and less desire to eat. Moreover, consumption of rye products compared to white wheat bread has resulted in lower energy intake after a subsequent meal. LÄS MER

  4. 3. Untargeted metabolomics to assess effects of rye diet enriched with plant protein and fermentable fiber on appetite

    Master-uppsats, SLU/Dept. of Food Science

    Författare :Magnus Lindelöf; [2014]
    Nyckelord :rye; dietary fiber; protein; satiety; humans; plasma; metabolomics; untargeted; NMR; speaq; chemometrics;

    Sammanfattning : Rye products are known to more effective decrease different aspects of subjective appetite compared to low fiber wheat bread. Nutritional composition and structural properties, such as dietary fiber components and grain integrity are thought to play roles in the satiating mechanism behind this appetite reduction. LÄS MER

  5. 4. Effect of extrusion cooking on β-glucan and fructan in wheat and rye bran

    Master-uppsats, SLU/Dept. of Food Science

    Författare :Ramanath Bhat; [2013]
    Nyckelord :β-glucan; fructan; extrusion cooking; wheat bran; rye bran;

    Sammanfattning : In cereal industry, when cereal grains are milled to extract the starchy endosperm for white flour, large quantities of bran are classed as by-products and end up in animal feed. Bran, depending on the extraction rate, comprises of small amount of germ and endosperm along with aleurone layer, nucellar epidermis, seed coat and fruit coat. LÄS MER