Oat and beta-glucan: Healthy solutions for consumers

Food Science

• Food Ingredient 100%
• Sensory Characteristics 100%
• Health Claims 100%
• Cholesterol 66%
• Sensation of Taste 66%
• Food Uses 66%
• Soluble Fiber 66%
• Dietary Fiber 33%
• Malting 33%
• Sensory Quality 33%
• Yogurt 33%
• Oat Bread 33%
• Trace Element 33%
• Nutrition 33%
• Vitamin E 33%
• Breakfast Cereal 33%
• Glucose Blood Level 33%
• Product Quality 33%
• Ready-to-eat 33%
• Protein Quality 33%
• Oat Bran 33%
• Oat Products 33%
• Oat Milk 33%
• Porridge 33%
• Flavor Characteristics 33%
• Human Food 33%
• Serving Size 33%
• Complex Carbohydrate 33%
• Whole Grain Oat 33%

Keyphrases

• Beta-glucan 100%
• Soup 17%
• Sensory Characteristics 17%
• Health Claims 17%
• Food Ingredients 11%
• Soluble Fiber 11%
• Type 2 Diabetes Prevention 11%
• Finland 5%
• Bread 5%
• Breakfast Cereals 5%
• Viscosity 5%
• Food Components 5%
• Good Quality 5%
• Flakes 5%
• Sweden 5%
• Dietary Fiber 5%
• Product Quality 5%
• Folate 5%
• High beta 5%
• Pasta 5%
• High Protein 5%
• Food Uses 5%
• High Molecular Weight 5%
• Protein Fibers 5%
• France 5%
• Satiety 5%
• Flavor Characteristics 5%
• Cholesterol 5%
• Rheological Properties 5%
• Technological Challenges 5%
• Functional Food 5%
• Health Effects 5%
• Weight Control 5%
• Food Portions 5%
• Bioactivity 5%
• Sensory Quality 5%
• Porridge 5%
• Human Food 5%
• Biscuits 5%
• Consumer Health 5%
• Health-related 5%
• Consumer Perception 5%
• Ice Cream 5%
• Yogurt 5%
• Oat Grain 5%
• Oat Flour 5%
• Vitamin E 5%
• Blood Glucose 5%
• Process Technology 5%
• Additional Value 5%
• Active Processes 5%
• U.S. Food 5%
• Oat Bran 5%
• Active Ingredients 5%
• LDL Cholesterol 5%
• Trace Minerals 5%
• Consumer Research 5%
• Complex Carbohydrates 5%
• Ready-to-eat 5%
• Oat Products 5%
• Willingness to Use 5%
• Baking Technology 5%
• Whole Grain Oat 5%
• Oat β-glucan 5%
• Forming Property 5%
• Palatable Food 5%
• Barley β-glucan 5%
• Functional Claims 5%
• Meal Replacement 5%
• Oat Milk 5%
• Nutrition Bar 5%
• Pancake 5%
• Flavor Attributes 5%
• Consumer Willingness 5%
• Food Alternatives 5%

INIS

• solutions 100%
• oats 100%
• food 55%
• fibers 15%
• production 15%
• flavor 15%
• cereals 10%
• texture 10%
• concentration 10%
• bread 10%
• glucose 10%
• molecular weight 10%
• beverages 10%
• cholesterol 10%
• values 5%
• levels 5%
• control 5%
• ice 5%
• finland 5%
• proteins 5%
• design 5%
• processing 5%
• baking 5%
• weight 5%
• increasing 5%
• range 5%
• raw materials 5%
• viscosity 5%
• delivery 5%
• carbohydrates 5%
• sweden 5%
• humans 5%
• nutrition 5%
• barley 5%
• absorption 5%
• high-beta plasma 5%
• france 5%
• minerals 5%
• milk 5%
• freezing 5%
• blood 5%
• food and drug administration 5%
• vitamin e 5%