Zobrazeno 1 - 10
of 71
pro vyhledávání: '"Douglas C. Doehlert"'
Autor:
Senay Simsek, Douglas C. Doehlert
Publikováno v:
International Journal of Food Sciences and Nutrition. 65:803-808
Oxygenated fatty acids are classified as secondary metabolites in wheat, produced by oxidation of free fatty acids (FFAs). Oxygenated fatty acids have significant impact on the organoleptic and sensory properties of food products and participate in r
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8affdc1558d6050c573bf04ed3bb49c9
https://doi.org/10.3109/09637486.2014.925427
https://doi.org/10.3109/09637486.2014.925427
Publikováno v:
Cereal Chemistry Journal. 90:572-578
Nutritional composition of oat kernels from 18 genotypes grown in six environments in North Dakota, U.S.A., was analyzed by chemical means. Of the macronutrients, mean starch concentration was 56.5%, protein was 18.1%, oil was 7.9%, neutral detergent
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1c5041d069d3df957ae32eda96630188
https://doi.org/10.1094/cchem-09-12-0111-r
https://doi.org/10.1094/cchem-09-12-0111-r
Autor:
Senay Simsek, Bradley L. Reuhs, Douglas C. Doehlert, Kristin Whitney, Maribel Ovando-Martínez
Publikováno v:
Food Research International. 52:17-25
The oat grain is often subjected to different hydrothermal treatments to inactivate hydrolytic enzymes that can have undesirable effects on the end-product quality. Hydrothermal treatments may affect the functional properties of oat starch. The objec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5dd262ac74311f05dc210f6dadba1aad
https://doi.org/10.1016/j.foodres.2013.02.035
https://doi.org/10.1016/j.foodres.2013.02.035
Publikováno v:
Cereal Chemistry Journal. 89:230-236
Extraction protocols for β-glucan from oat flour were tested to determine optimal conditions for β-glucan quality testing, which included extractability and molecular weight. We found mass yields of β-glucan were constant at all temperatures, pH v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7f772e525198e399fa2e7973c3b9327
https://doi.org/10.1094/cchem-08-11-0103
https://doi.org/10.1094/cchem-08-11-0103
Autor:
Douglas C. Doehlert, Senay Simsek
Publikováno v:
Cereal Chemistry Journal. 89:242-246
Effects of genotype and environment on (1→3), (1→4)-β-d-glucan (β-glucan) extractability, flour slurry viscosity, and β-glucan polymer fine structure in oats were tested. One environment had a severe negative effect on slurry viscosity as eval
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23672290556f5c75ffb255d12677f8d8
https://doi.org/10.1094/cchem-12-11-0145
https://doi.org/10.1094/cchem-12-11-0145
Publikováno v:
Cereal Chemistry Journal. 87:532-537
Oxygenated fatty acids were identified in oat grain by gas chromatography-mass spectrometry. We hypothesized that most of these were the results of lipoxygenase activity. This hypothesis was tested by measuring concentrations of these compounds after
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d0e77c53f1913df517b0d5ddd402519
https://doi.org/10.1094/cchem-05-10-0074
https://doi.org/10.1094/cchem-05-10-0074
Publikováno v:
Cereal Chemistry Journal. 87:467-474
Oat (Avena sativa L.) kernels appear to contain much higher polar lipid concentrations than other plant tissues. We have extracted, identified, and quantified polar lipids from 18 oat genotypes grown in replicated plots in three environments to deter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2dfb70494deed0b062a129566c671ea
https://doi.org/10.1094/cchem-04-10-0060
https://doi.org/10.1094/cchem-04-10-0060
Publikováno v:
Canadian Journal of Plant Science. 90:391-397
Groat proportion is the groat yield from an oat dehulling process. We compared hand, impact and compressed-air dehulling to measure groat proportion, and evaluated sources of error. Hand dehulling was the simplest and most accurate method, because al
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa4824a73a85adc15ed90cc20373b8a1
https://doi.org/10.4141/cjps09184
https://doi.org/10.4141/cjps09184
Autor:
Douglas C. Doehlert, Michael S. McMullen, Jae-Bom Ohm, Neil R. Riveland, Dennis P. Wiesenborn
Publikováno v:
Cereal Chemistry Journal. 86:653-660
Commercial processing of oats for human consumption generally requires impact dehulling to isolate groats from the hull. Impact dehulling involves feeding oat grain into the center of a spinning rotor that expels the grain against the walls of the de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c42086eed377954ff7af79c5014c5ac8
https://doi.org/10.1094/cchem-86-6-0653
https://doi.org/10.1094/cchem-86-6-0653
Publikováno v:
Journal of Food Science. 74:S226-S231
Consumers occasionally report greenish colors generated in their oat products when cooking in tap water. Here we have investigated pH and ferrous (Fe(2+)) ion as possible mechanisms for this color change. Steel-cut oat groats can turn brown-green col
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b48226034a8f775dafc7738871a300e2
https://doi.org/10.1111/j.1750-3841.2009.01190.x
https://doi.org/10.1111/j.1750-3841.2009.01190.x