Effect of oat flour on the 3D printing properties of mashed potatoes: rheological, textural, and oro-sensory evaluation.
Sign Up to like & getrecommendations! Published in 2025 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.70366
Abstract: BACKGROUND The development of printable food inks for 3D printing requires optimization of rheological and mechanical properties to balance extrusion ease with structural stability. Mashed potato (MP), a starch-based material, is commonly used as an… read more here.
Keywords: printing; food; oat flour; flour printing ... See more keywords
Effect of Oat (Avena sativa L.) Consumption on Lipid Profile with Focus on Triglycerides and High-density Lipoprotein Cholesterol (HDL-C): An Updated Systematic Review.
Sign Up to like & getrecommendations! Published in 2022 at "Current problems in cardiology"
DOI: 10.1016/j.cpcardiol.2022.101153
Abstract: Hypercholesterolemia is a significant risk factor for heart disease. The soluble fiber in oat (Avena sativa L.), beta-glucan has been shown to significantly lower serum total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) levels but… read more here.
Keywords: oat; effect oat; lipoprotein cholesterol; consumption ... See more keywords
Effect of oat β-glucan of different molecular weights on fecal bile acids, urine metabolites and pressure in the digestive tract - A human cross over trial.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.128219
Abstract: While the development of oat products often requires altered molecular weight (MW) of β-glucan, the resulting health implications are currently unclear. This 3-leg crossover trial (n = 14) investigated the effects of the consumption of oat bran… read more here.
Keywords: bile acids; trial; oat; oat glucan ... See more keywords