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BORDER EFFECTS IN TRIALS WITH OAT AND YELLOW LUPINE MIXTURE Part I. RANGE OF BORDER EFFECT
border effect mixture oat yellow lupine
2009/4/1
In 2004-2006, strict field trials were carried out at the Research Station in Mochełek (53o13’ N; 17o51’ E) owned by the University of Technology and Life Sciences in Bydgoszcz in order to determ...
Characterising strengths, weaknesses, opportunities and threats in producing naked oat as a novel crop for northern growing conditio
breeding cultivation feeds food grain harvesting oats quality storage yields
2010/8/12
Naked oat (Avena sativa ssp. nuda L.) is the highest quality small-grain cereal that can be grown at the northernmost margin of cereal production. It remains an under-utilised crop and it contributes ...
Dehulling capacity and storability of naked oat
Avena sativa L. nuda germination grain moisture groat combine harvesters hulls naked oat storage threshing
2010/8/12
Harvested naked oat is not completely hulless. Hull content of various cultivars ranged between one and six percent. Genotype and environment control expression of nakedness. Using different threshing...
Effects of gluten and transglutaminase on microstructure, sensory characteristics and instrumental texture of oat bread
baking oat bread microstructure gluten transglutaminase descriptive sensory analysis
2010/8/12
Effects of added gluten and transglutaminase on microstructure, instrumental texture and sensory characteristics of bread baked with 51% wholemeal oat flour were compared in order to determine how cha...
Relating microstructure, sensory and instrumental texture of processed oat
oats processing texture sensory evaluation
2010/8/12
This study is a part of a larger project aiming to produce new, healthy, and tasty food ingredients from oat. Germination and different heating processes can be used to improve the texture and flavour...
Germination: a means to improve the functionality of oat
oat germination processing bioactivity
2010/8/12
The biochemical and physiological reactions of germination have long been utilised to produce barley malt for brewing and other purposes. Also some oat malt has been produced as raw-material of ale an...
Oats contain 3-5% of mixed linked beta-glucan, or (1-3), (1-4) â-D-glucan, referred to hereafter as beta-glucan. Oat beta-glucan is a viscous, and soluble dietary fibre component. Soluble and vi...