Search for dissertations about: "malting"

Found 5 swedish dissertations containing the word malting.

2. 1. Malting of Barley for healthy foods. Optimal conditions for phytate removal and preservation of ?-glucan, in vitro iron availability and degradation of phytate and ?-glucan during in vitro digestion

   Author : Ann-Katrin Haraldsson; Chalmers tekniska högskola; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; phytate; Saccharomyces cerevisiae; iron availability; barley; phytase activity; beta-glucan; in vitro digestion; malting; Caco-2 cells;

   Abstract : A high concentration of phytate (myo-inositol hexaphosphate) in cereals is known to impair absorption of dietary minerals. The aim of this work was to optimize a malting procedure to degrade phytate and/or increase phytase activity in barley to improve iron availability and to preserve the content of β-glucan, since β-glucan is associated with health promoting properties and is therefore of nutritional interest. READ MORE

4. 2. Bioprocessing of Oats Influence on Phytate Hydrolysis and Mineral Bioavailability

   Author : Marie Larsson; Chalmers tekniska högskola; []
   Keywords : NATURVETENSKAP; NATURAL SCIENCES; NATURVETENSKAP; NATURAL SCIENCES; zinc absorption; bread fermentation; oats; bioprocessing; malting; iron absorption; mineral bioavailability; phytase activity; phytate;

   Abstract : The effects of bioprocessing on enzymatic phytate hydrolysis in oats were studied during malting, soaking and breadmaking to elucidate the reasons for poor phytase activity in oats and determine the optimal conditions for phytate hydrolysis. Malting of oats in a pilot plant was studied to investigate whether the malting process developed in the laboratory could be used in large scale preparation of oats with reduced phytate content. READ MORE

5. 3. Nutritional effects of barley products — Mechanisms of action in the intestinal tract

   Author : Yadong Zhong; Kemicentrum Centrum för preventiv livsmedelsforskning; []
   Keywords : dietary fibre; malting; probiotics; high-fat diets; short-chain fatty acids; gut microbiota; low-grade inflammation; gene expression; Barley;

   Abstract : Barley is one of the most important crops in the world. Although it is mainly used as the raw material for the production of beer and animal feed, it has recently attracted interest from nutritionists and consumers, due to its high content of dietary fibre, especially β-glucan, and its relation to various positive health effects. READ MORE

6. 4. Barley malt products for improved intestinal health

   Author : Cristina Teixeira; Kemicentrum Centrum för preventiv livsmedelsforskning; []
   Keywords : TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; short-chain fatty acids; β-glucan; arabinoxylan; steeping; β-glucan molecular weight; Barley; microbiota; malt; Barley; malt; steeping; Beta-glucan; beta-glucan molecular weight; Arabinoxylan; short-chain fatty acids; Microbiota;

   Abstract : Barley is a good source of dietary fibre, particularly β-glucan and arabinoxylan, to increase formation of short-chain fatty acids (SCFAs). Butyric and propionic acid are involved in the preservation of colonic barrier function, thus decreasing the risk of inflammation. READ MORE

7. 5. Governing grain protein concentration and composition in wheat and barley : use of genetic and environmental factors

   Author : Ali Hafeez Malik; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Keywords : LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

   Abstract : For commercial production of wheat and barley, grain yield (GY), grain protein concentration (GPC) and protein composition are considered important. Genetic (G) and environmental (E) factors are important constraints affecting GPC and protein composition in wheat and barley. READ MORE