Chemopreventive effects of raw and roasted oat flakes after in vitro fermentation with human faecal microbiota
Sign Up to like & getrecommendations! Published in 2020 at "International Journal of Food Sciences and Nutrition"
DOI: 10.1080/09637486.2020.1772205
Abstract: Abstract The aim of the present study was to analyse chemopreventive effects of oat flakes under consideration of processing. Thin and thick flakes were roasted and subjected to an in vitro digestion and fermentation. Fermentation… read more here.
Keywords: oat flakes; oat; fold average; chemopreventive effects ... See more keywords
Mycotoxins in oat flakes – changes during production and occurrence on the Czech market
Sign Up to like & getrecommendations! Published in 2021 at "Czech Journal of Food Sciences"
DOI: 10.17221/247/2020-cjfs
Abstract: Raw oats are frequently contaminated by fungi producing mycotoxins, and as such, they can pose a health risk to humans regularly consuming oat products. To reveal the effect of particular processing steps on contamination levels… read more here.
Keywords: flakes changes; mycotoxins oat; czech market; oat flakes ... See more keywords
Effect of Enzymatic Pre-Treatment on Oat Flakes Protein Recovery and Properties
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DOI: 10.3390/foods12050965
Abstract: Oats are considered an exceptional source of high-quality protein. Protein isolation methods define their nutritional value and further applicability in food systems. The aim of this study was to recover the oat protein using a… read more here.
Keywords: oat flakes; oat protein; oat; protein recovery ... See more keywords
Reduction of Ochratoxin A in Oat Flakes by Twin-Screw Extrusion Processing.
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DOI: 10.4315/0362-028x.jfp-16-559
Abstract: Ochratoxin A (OTA) is one of the most important mycotoxins owing to its widespread occurrence and toxicity, including nephrotoxicity and potential carcinogenicity to humans. OTA has been detected in a wide range of agricultural commodities,… read more here.
Keywords: reduction; oat flakes; oat; twin screw ... See more keywords