Effect of kilning and milling on the dough-making properties of oat flour

Autor: Richard G. F. Visser, L.J.W.J. Gilissen, Marinus J. M. Smulders, R.J. (Rob) Hamer, D.M. Londono

Publikováno v: Food Science and Technology = Lebensmittel-Wissenschaft und Technologie, 63(2), 960-965
Food Science and Technology = Lebensmittel-Wissenschaft und Technologie 63 (2015) 2

Oats are mostly used for porridges, flakes, and cereal breakfast. The current oat kilning and milling methods are suited for these purposes. Bread-making applications have been explored, but the bread quality results are far from optimal. The goals o

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4acdbd663c107a334f84ab3e5971e641
https://doi.org/10.1016/j.lwt.2015.04.033

Profiling of Nutritional and Health-Related Compounds in Oat Varieties

Autor: L.J.W.J. Gilissen, Ingrid M. van der Meer, Hetty C. van den Broeck, D.M. Londono, R.D. Timmer, Marinus J. M. Smulders

Publikováno v: Foods, Vol 5, Iss 1, p 2 (2015)
Foods, 5(2)
Foods
Foods 5 (2015) 2

The use of oats in the human diet has decreased over the past 70 years. This is an unfortunate development from the perspective of human health because oats have a high nutritional value and contain many compounds, including β-glucan, polyphenols, v

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3648b6ec510efab564ca5bea9dff8527
https://doi.org/10.3390/foods5010002

Avenin diversity analysis of the genus Avena (oat). Relevance for people with celiac disease

Autor: Richard G. F. Visser, Elma M. J. Salentijn, W.P.C. van 't Westende, H.C. van den Broeck, Marinus J. M. Smulders, D.M. Londono, Svetlana V. Goryunova, I.M. van der Meer, L.J.W.J. Gilissen

Publikováno v: Journal of Cereal Science 58 (2013) 1
Journal of Cereal Science, 58(1), 170-177

Oat is widely consumed by people with celiac disease (CD). Its safety has been disputed because two peptides from oat avenins can be recognized as T cell epitopes by some CD patients. Differential signals of gluten-specific monoclonal antibodies and

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::47e3489b18a7190f51ef0806ebbe1e21
https://research.wur.nl/en/publications/avenin-diversity-analysis-of-the-genus-avena-oat-relevance-for-pe

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