By Jeya Henry
Advances in nutrition and meals Research acknowledges the fundamental courting among the foodstuff and dietary sciences, bringing jointly notable and accomplished reports that spotlight this courting. The ebook includes contributions that aspect medical advancements within the huge components of nutrients technology and foodstuff, delivering these in academia and with the newest details on rising study in those always evolving sciences.
- Provides the newest, most vital details for nutrition scientists and nutritionists
- Contains peer-reviewed articles via a panel of revered scientists
- Recognized because the go-to sequence concerning advances in nutrients and foodstuff study for the reason that 1948
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Extra resources for Advances in Food and Nutrition Research, Volume 77
Typical commercial processing of oats has also been documented to affect recovery of avenanthramides. , 2002). However, Dimberg et al. (2001) reported good recovery of antioxidants including avenanthramides during processing of oat-based products including breads and pasta. 3 Other Bioactive Components Oats contain a number of other bioactive phytochemcials. This includes fat soluble carotenoids, tocopherols and sterols. , 1999). While carotenoids such as lutein have been detected in oats, tocopherols, specifically α-tocopherol and α-tocotrienol can be found in ranges of 19–48 mg/kg in oats, making oats a source of vitamin E.
Cooked or fermented grains containing at least 3 g β-glucan significantly lowers glycemic response of the meal (Tosh, 2013). 1 Mechanism The predominant mechanism that contributes to the reduction of glycemic response by oat products is attributed to the delaying of glucose absorption due to the viscosifying properties of β-glucan in the upper gastrointestinal tract. The attenuation of the rapid rise in postprandial glucose levels may also explain the lower insulinemic response of oat-containing foods.
The groats then pass into one or more lower zones where dry heat is applied through internal radiators. Drying, roasting, and flavor development are affected in this part of the kiln. Lastly, the groats move into a cooling zone, where ambient air is pulled through the grain bed and further drying occurs. Ideally, exit moisture is similar to the inlet moisture, in the 12–14% range, so as to minimize yield losses. The control of rate and total residence time is accomplished by screw conveyors or other feeder mechanisms at the bottom discharge of the kiln.