Nutritional properties of oat‐based beverages as affected by processing and storage
- 25 June 2007
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 87 (12), 2294-2301
- https://doi.org/10.1002/jsfa.2987
Abstract
No abstract availableThis publication has 17 references indexed in Scilit:
- Improved iron bioavailability in an oat-based beverage: the combined effect of citric acid addition, dephytinization and iron supplementationEuropean Journal of Nutrition, 2007
- Vitamin losses: Retention during heat treatment and continual changes expressed by mathematical modelsJournal of Food Composition and Analysis, 2006
- The vitamin C content of orange juice packed in an oxygen scavenger materialFood Chemistry, 2003
- The effect of phytic acid and some natural chelating agents on the solubility of mineral elements in oat branFood Chemistry, 2003
- Modelling of dissolved oxygen concentration during storage of packaged liquid doodsJournal of Food Engineering, 1997
- Vitamin D Stability in MilkJournal of Food Science, 1993
- Food FortificationProceedings Of The Nutrition Society, 1990
- Minerals, phytate and dietary fibre in different fractions of oat-grainJournal of Cereal Science, 1988
- TECHNIQUE FOR DETERMINING OXYGEN CONCENTRATION INSIDE PACKAGESJournal of Food Science, 1972
- The aneurin (vitamin B1) content of oats: I. The influence of variety and locality. II. Possible losses in millingThe Journal of Agricultural Science, 1947