Sökning: "oat bran"

Visar resultat 1 - 5 av 15 avhandlingar innehållade orden oat bran.

  1. 1. Cereal Dietary Fibre - Physicochemical Properties and Suitability for Addition to Low-Fat Meat Products

    Författare :Karin Petersson; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; dietary fibre; cereals; oat bran; rye bran; wheat bran; barley fibre; hydrolytic enzymes; physicochemical properties; low-fat sausages; low-fat meatballs; sensory perception; texture;

    Sammanfattning : It is well known that dietary fibre is good for the health. Cereals, and in particular the outer parts of the cereal kernels, are rich in dietary fibre. Rye bran, wheat bran, oat bran and barley fibre have been investigated regarding their suitability as additives in low-fat meat products. LÄS MER

  3. 2. Effects of dietary fibre on the human metabolism and metabolome

    Författare :Anna Johansson Persson; Tillämpad biokemi; []
    Nyckelord :NATURVETENSKAP; NATURAL SCIENCES; arabinoxylan; b-glucan; dietary fibre; inflammation; LC-MS; metabolomics; oat; pectin; postprandial response; randomised controlled trial; rye; sugar beet fibre;

    Sammanfattning : It is well-known that dietary fibre can have a positive effect on the development of lifestyle-dependent diseases such as cardiovascular disease and type 2 diabetes. However, the effect may be different for different kinds of fibre and different sub-populations at risk. LÄS MER

  4. 3. Glycaemic Response in Relation to Gastric Emptying and Satiety in Health and Disease

    Författare :Joanna Hlebowicz; Kardiovaskulär forskning - immunitet och ateroskleros; []
    Nyckelord :Diabetes; Cinnamon; Satiety; Healthy subjects; Gastroparesis; Blood Glucose; Ultrasound; Gastric emptying; Whole-kernel; Dietary fibre; Beta-glucan; Wheat; Oat;

    Sammanfattning : Dietary fibre and whole grains are recommended to prevent the development of type 2 diabetes. Low glycaemic index foods that are rich in fibre are recommended to control blood glucose levels. Gastric emptying, together with other factors, regulate the postprandial blood glucose response. LÄS MER

  5. 4. Staling and Starch Retrogradation in Speciality Bread

    Författare :Jeanette Purhagen; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Anti-staling agents; Staling; Starch retrogradation; Bread; Water content; Bran; Heat-treated additives; Gluten-free bread;

    Sammanfattning : Bread products are one of the most common and important foods in our daily diet, and have been since ancient times. Although it has a long history and comes in many variations, the staling phenomenon of bread is still not fully known. LÄS MER

  7. 5. Cholesterol-lowering properties of oats: Effects of processing and the role of oat components

    Författare :Tina Immerstrand; Avdelningen för livsmedel och läkemedel; []
    Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; oats; oat β-glucan; cholesterol; mice;

    Sammanfattning : The cholesterol-lowering effect of oats has been studied for almost fifty years. The effect has hitherto essentially been associated with its content of β-glucans, the primary soluble dietary fibre in oats. LÄS MER