Oat (<i>Avena sativa</i> L.): Oil and Nutriment Compounds Valorization for Potential Use in Industrial Applications-Reference-Cited by-同舟云学术

Oat (Avena sativa L.): Oil and Nutriment Compounds Valorization for Potential Use in Industrial Applications

Published:2015 Issue:9 Volume:64 Page:915-932
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Halima Nihed Ben¹,Saad Rania Ben²,Khemakhem Bassem³,Fendri Imen⁴,Abdelkafi Slim¹

Affiliation:

1. Biological Engineering Department, National School of Engineers of Sfax, University of Sfax

2. University of Sfax, LPAP, Centre of Biotechnology

3. Laboratoire d’amélioration des plantes, Facultés des Sciences de Sfax, University of Sfax

4. Unité de Recherche Toxicologie – Microbiologie Environnementale et Santé, Faculté des Sciences de Sfax, Université de Sfax

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/64/9/64_ess15074/_pdf

Reference169 articles.

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3. 3) Flander, L.; Salmenkallio-Marttila, M.; Suortti, T.; Autio, K. Optimization of ingredients and baking process for improved whole meal oat bread quality. LWT-Food Sci. Technol. 40, 860-870 (2007).

4. 4) Grimberg, A. Preferred carbon precursors for lipid labelling in the heterotrophic endosperm of developing oat (Avena sativa L.) grains. Plant Physiol. Biochem. 83, 346-355 (2014).

5. 5) Banas, A.; Dexbski, H.; Banas, W.; Heneen, W. K.; Dahlqvist, A.; Bafor, M.; Gummeson, P. O.; Marttila, S.; Ekman, A.; Carlsson, A. S.; Stymne, S. Lipids in grain tissues of oat (Avena sativa) : differences in content, time of deposition, and fatty acid composition. J. Exp. Botany 58, 2463-2470 (2007).

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