Impact of different roasting conditions on sensory properties and health-related compounds of oat products

Author:

Schlörmann W.,Zetzmann S.,Wiege B.,Haase N.U.,Greiling A.,Lorkowski S.,Dawczynski C.,Glei M.

Funder

FEI

AiF

BMWi

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Effects of roasting conditions on hazelnut characteristics in a two-step process;Alamprese;Journal of Food Engineering,2009

2. Effects of processing on physicochemical properties and efficacy of beta-glucan from oat and barley;Ames;Cereal Foods World,2015

3. Effects of environment and variety on content and molecular weight of beta-glucan in oats;Andersson;Journal of Cereal Science,2011

4. Compositional analysis of whole grains, processed grains, grain co-products, and other carbohydrate sources with applicability to pet animal nutrition;Beloshapka;Foods,2016

5. Effect of heat-treatments on chemical-analysis of dietary fiber;Chang;Journal of Food Science,1990

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