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Relevant bibliographies by topics / Dietary oats

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Academic literature on the topic 'Dietary oats'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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Journal articles on the topic "Dietary oats"

1

Inuo, Chisato, Yasuto Kondo, Yasuharu Itagaki, et al. "Anaphylactic reaction to dietary oats." Annals of Allergy, Asthma & Immunology 110, no. 4 (2013): 305–6. http://dx.doi.org/10.1016/j.anai.2013.01.008.

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Dong, Ji-Lin, Mei Yang, Rui-Ling Shen, Ya-Fei Zhai, Xiao Yu, and Zhen Wang. "Effects of thermal processing on the structural and functional properties of soluble dietary fiber from whole grain oats." Food Science and Technology International 25, no. 4 (2018): 282–94. http://dx.doi.org/10.1177/1082013218817705.

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Normal pressure steaming, high pressure steaming, microwave, and frying are widely used to deactivate enzyme in the oats, but these thermal processing methods may affect the structural and functional properties of soluble dietary fiber, which contribute greatly to the health benefits of oat foods. The objective of this study was to evaluate the effects of four different thermal processing methods on the structural and functional properties of soluble dietary fiber from whole grain oats. The results showed that the thermal processing resulted in changes on nutritional components of whole grain

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Andersson, Kristina E., and Per Hellstrand. "Dietary oats and modulation of atherogenic pathways." Molecular Nutrition & Food Research 56, no. 7 (2012): 1003–13. http://dx.doi.org/10.1002/mnfr.201100706.

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Clemens, Roger, and B. Jan-Willem van Klinken. "Oats, more than just a whole grain: an introduction." British Journal of Nutrition 112, S2 (2014): S1—S3. http://dx.doi.org/10.1017/s0007114514002712.

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In May 2012, an oats workshop was held in New York to convene a group of international experts to discuss the implications and applications of oats relative to human health. These diverse experts represented disciplines including, but not limited to, epidemiology, food regulation, nutrition and food science, grain breeding and plant genetics, food processing, medicine and public-health policy. This ensuing series addresses three important aspects pertinent to oats: a brief overview of the dynamics of oats; the spectrum of established and emerging research in agriculture and health; and the opt

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Richman, Emile. "The safety of oats in the dietary treatment of coeliac disease." Proceedings of the Nutrition Society 71, no. 4 (2012): 534–37. http://dx.doi.org/10.1017/s0029665112000791.

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Coeliac disease is a permanent inflammatory disorder of the small bowel affecting approximately 1% of the population. The only effective treatment that exists is exclusion of gluten from the diet. The present paper aims to review the literature as to whether oats are safe to eat for people with coeliac disease. Much data exist on the restrictive nature that adhering to a gluten-free diet imposes on an individual. If oats could be eaten, this would help reduce the restrictive nature of the diet. This in turn could lead to an increase in the quality of life. Oats are of high-nutritional value, p

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Havrlentová, M., I. Skripčáková, M. Bieliková, and Š. Masár. "Oat seed as an important source of dietary fibre and the influence of genetic and agroecological factors on its content." Acta Agronomica Hungarica 56, no. 4 (2008): 409–16. http://dx.doi.org/10.1556/aagr.56.2008.4.5.

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Among the basic cereals oats ( Avena sativa L.) are highly valued from the nutritive and dietetic point of view. The chemical constituents of oat seed are therefore in the focus of a number of studies. The effect of genetic and agro-ecological factors on the content of total dietary fibre was investigated in mature grains of ten oat genotypes (5 hulled, 5 naked) grown in two localities during two years. Hulled genotypes contained 33.82% of total dietary fibre in the mature grain, whereas in naked oats, the content of this component was 3 times lower. The effect of the locality was also very si

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Madan, Jagmeet, and Ankita Narsaria. "Hypolipidemic Dietary Components." Current Research in Nutrition and Food Science Journal 1, no. 1 (2013): 59–70. http://dx.doi.org/10.12944/crnfsj.1.1.06.

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Several prospective epidemiological studies over the past 20 years concluded that ingestion of certain food or dietary components improves serum lipid profile and are effective in management of hyperlipidemia. The objective of this paper is to identify and quantify selective lipid lowering dietary components. This review focuses on identifying, quantifying and understanding the possible mechanism of action of soy, flaxseeds, oats and psyllium in improving lipid profile and reducing atherosclerotic cardiovascular disease (ASCVD) risk factor. A systematic search of database was performed to retr

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Poste, L. M., G. Butler, N. A. Cave, and V. D. Burrows. "Sensory analysis of meat from broiler chickens fed diets containing hulless oats (Avena nuda)." Canadian Journal of Animal Science 76, no. 3 (1996): 313–19. http://dx.doi.org/10.4141/cjas96-047.

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New cultivars of hulless or naked oats have metabolizable energy comparable to corn but with higher protein content and quality than corn (Burrows et al. 1993). Although there is documented evidence on poultry performance that hulless oats are a suitable feedstuff for poultry, there is little documentation on the effect of hulless oats as a poultry feedstuff on the sensory qualities of the meat. The objectives of this study were to investigate the effects of increasing dietary levels of hulless oats on the sensory quality of the broiler chicken meat and to ascertain if rancidity had developed

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Martin, P. A., and D. J. Roberts. "A Comparison of naked oats and barley in a silage-based diet for dairy cows." Proceedings of the British Society of Animal Production (1972) 1989 (March 1989): 65. http://dx.doi.org/10.1017/s0308229600010588.

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Of the cereals grown in the UK oats, and especially the recently developed naked oats, contain relatively large amounts of C18 fatty acids. Consistent with this, in a series of change-over type experiments substitution of oats or naked oats for barley in dairy cows’ rations reduced the proportion of saturated fatty acids and increased that of monounsaturated fatty acids in milk fat (Martin & Thomas, 1988a, b). These results indicated the inclusion of oats in cows’ diets to be a means of increasing the appeal of milk and milk products to the health-conscious consumer. The present experiment

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Moran, J. B. "Cereal grains in complete diets for dairy cows: a comparison of rolled barley, wheat and oats and of three methods of processing oats." Animal Science 43, no. 1 (1986): 27–36. http://dx.doi.org/10.1017/s0003356100018316.

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ABSTRACTTwo experiments are described in which dairy cows in early lactation were individually offered ad libitum complete diets containing firstly rolled barley, wheat or oats comprising proportionately 0·6 of the total dry matter (DM) and seeondly, whole oats, rolled oats or whole oats soaked in sodium hydroxide comprising proportionately 0·5 of the total DM. Organic-matter (OM) digestibility was measured using chromium III oxide as an external faecal marker and production of milk, milk fat and milk protein were monitored. Rumen digestion rates of each grain type were measured in sacco using

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Dissertations / Theses on the topic "Dietary oats"

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Gustafsson, Kerstin. "Metabolic effects of fibre-rich foods studies of vegetables, oats and wheat on glucose and lipid metabolism and satiety /." Lund : Dept. of Community Health Sciences, and Dept. of Applied Nutrition and Food Chemistry, Chemical Centre, Lund University, 1994. http://catalog.hathitrust.org/api/volumes/oclc/39725793.html.

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Pietz, Grzegorz. "Innate immunity of human intestinal epithelium in childhood celiac disease : influences from celiac disease associated bacteria and dietary oats." Doctoral thesis, Umeå universitet, Institutionen för molekylärbiologi (Medicinska fakulteten), 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-140691.

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Background & Aims: Celiac disease (CD) is a chronic inflammatory small-bowel enteropathy caused by permanent intolerance to gliadin in wheat gluten, and related proteins in ray and barley. It is disputed whether CD patients tolerate oats. The only treatment of CD is lifelong gluten-free diet (GFD). Only individuals that carry the HLA-DQ2 and/or DQ8 alleles, and eat gluten can develop CD. Dysbiosis in the gut microbiota is a suggested risk factor for CD. T cells in small intestinal mucosa, including intraepithelial lymphocytes (IELs), are known to be important in the pathogenesis of CD. In

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Drzikova, Barbora. "Haferprodukte mit modifiziertem Gehalt an β-Glucanen und resistenter Stärke und ihre Effekte auf den Gastrointestinaltrakt unter In-vitro- und In-vivo-Bedingungen". Phd thesis, Universität Potsdam, 2005. http://opus.kobv.de/ubp/volltexte/2005/592/.

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In einer Zeit, in der eine Zunahme von ernährungsbedingten Erkrankungen in steigendem Maße zu beobachten ist, wird dem Getreide als Grundlage der menschlichen Ernährung erhöhte Aufmerksamkeit gewidmet. Ein hoher Verzehr von Ballaststoffen ist ein wesentlicher Aspekt in der präventiv-medizinischen Ernährung. Die von der Deutschen Gesellschaft für Ernährung vorgeschlagene tägliche Ballaststoffzufuhr liegt bei 30 g. Die Aufnahme von Ballaststoffen ist jedoch in Deutschland deutlich unterhalb dieser empfohlenen Menge.<br><br> Getreideprodukte, besonders vom Vollkorntyp, sind die wichtigste Quelle

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Stenhouse, Laura. "Dietary Antioxidants in Oat Products : The Effect of Processing." Thesis, University of Nottingham, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.503768.

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Oliveira, Elen Cristiane Doná de [UNESP]. "Suplementação de fibras dietéticas em pacientes moradores de um hospital psiquiátrico." Universidade Estadual Paulista (UNESP), 2017. http://hdl.handle.net/11449/150105.

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Submitted by ELEN CRISTIANE DONÁ DE OLIVEIRA null (elendona@hotmail.com) on 2017-04-08T20:19:10Z No. of bitstreams: 1 Dissertação Correção final 28.03 (3).pdf: 929334 bytes, checksum: 5b5215beabf519320dfaa708b08ed015 (MD5)<br>Approved for entry into archive by Luiz Galeffi (luizgaleffi@gmail.com) on 2017-04-11T18:38:27Z (GMT) No. of bitstreams: 1 oliveira_ecd_me_bot.pdf: 929334 bytes, checksum: 5b5215beabf519320dfaa708b08ed015 (MD5)<br>Made available in DSpace on 2017-04-11T18:38:28Z (GMT). No. of bitstreams: 1 oliveira_ecd_me_bot.pdf: 929334 bytes, checksum: 5b5215beabf519320dfaa708b08ed0

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Cattelam, Jonatas. "Caraterísticas pós-abate de bovinos terminados com substitutos ao milho em dietas de alto grão." Universidade Federal de Santa Maria, 2015. http://repositorio.ufsm.br/handle/1/4375.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>The objective of this study was to evaluate the characteristics of non-integrant parts of steers and heifers, feedlot fed with high-grain diets. Were used forty-five cattle were used in two categories, with 21 heifers with initial age of 32 months and 24 steers with initial age of 20 months, from the crossing between Charolais and Nellore. The animals were assigned to treatments as according energy source in the diet, being these: rice; white oat or corn, being seven heifers and eight bulls for each diet. The animals were confined

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Callegaro, álisson Marian. "Dietas de alto grão no comportamento, desempenho e qualidade da carne de novilhos confinados." Universidade Federal de Santa Maria, 2014. http://repositorio.ufsm.br/handle/1/4356.

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Coordenação de Aperfeiçoamento de Pessoal de Nível Superior<br>This study aimed to assess the feasibility of the use of soybean hulls and/or white oat grain in the diet of feedlot steers fed exclusively with concentrate and its response on performance, ingestive behavior, non-carcass components and meat and carcass characteristics. We used thirty three crossbred steers with Charolais or Nellore predominance, with average age and weight of 20 months and 269.72 kg. The animals were randomly distributed in the treatments, blocked according to their genetic predominance, and kept in individual pen

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Kwong, Melissa Gaa-Yee. "The Glycemic Response Elicited by Oat β-glucan Solutions and Hard Gel Varying in Physiochemical Properties and Food Form". Thesis, 2012. http://hdl.handle.net/1807/35153.

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The ability of the soluble fibre (1->3)(1->4)-β-D-glucan to attenuate postprandial glycemic responses depends on its viscosity which, in turn, depends on molecular weight (MW) and dose. However, the effect of altering viscosity by changing solution volume is unknown. Furthermore, β-glucan solutions may form hard gels when left to age, but the effect of these gels on glycemic responses is unknown. Therefore, the effects of varying the MW and volume of β-glucan solutions and hard gels, on glycemic responses were determined. The results showed that glycemic responses were reduced by increasing vi

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Abbasi, Nazanin Nadia. "Understanding the Cellular Mechanisms Responsible for Blood Glucose Modulation By Oat Beta-glucan." Thesis, 2013. http://hdl.handle.net/10214/5323.

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The aim of this study was to understand the cellular mechanisms in enterocytes, which may decrease glucose uptake by viscous oat β-glucan. An in-vitro cell model examined the effect of diffusion limitation, fluid shear stimulation, and increased intestinal stretching. Mechanical stimulation of IEC-6 was assessed. A Flexcell Cell Streamer device applied different fluid flow stresses on cells. Flexcell FX-4000 was used for biaxial stretching of the cells. Following the confirmation of appropriate use of the cell model, the results indicated that high viscosity oat β-glucan might provide a p

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Lu, Wan-Lin, and 盧婉玲. "Effect of Dietary Oat plus Chromium on plasma Biochemical Data in Type 2 Diabetic Patients." Thesis, 2007. http://ndltd.ncl.edu.tw/handle/39931614092350056504.

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碩士<br>臺北醫學大學<br>保健營養學研究所<br>95<br>Abstract Many studies have showed a beneficial effect of dietary fiber from delaying glycemic raise and improving blood lipids in type 2 diabetic patients. Some studies have showed chromium as a critical cofactor in the action of insulin. The aim of the study was to investigate the effect of oat plus chromium intake on glycemic responses and lipid profiles in type 2 diabetic patients. We assigned 14 patients with type 2 diabetes to follow two diets each for eight weeks; a diet containing oat 50 gm/day and chromium 200 μg/day and a diet containing dried rice 50

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Books on the topic "Dietary oats"

1

Sarah, Schlesinger, ed. The low-cholesterol oat plan: Over 300 delicious and innovative recipes for the miracle food. Hearst Books, 1988.

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Oaths and their atonement. al-Mawrid, 2005.

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G̲h̲āmirī, Jāved Aḥmad. Oaths and their atonement. al-Mawrid, 2005.

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Album, S. H. Sefer Divre emet: ʻa. d. shevuʻat ha-emet u-mishpaṭ ʻa. d. ha-shevuʻah la-ʻavor ʻal divre Torah she-nishbeʻu ... ḥ. mo. l., 1993.

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Perets, Mikhaʼel ben Yosef. Ohole Shem: Otsar mishnayot : Nazir, Soṭah, Giṭin, Ḳidushin : guf ha-mishnayot mefusaḳ be-otiyot meʼirot, Rabi ʻOvadyah mi-Barṭenurah ... ḥidushim meʼirim ʻal kol mishnah u-mishnah. Mekhon Daʻat, 2006.

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Perets, Mikhaʼel ben Yosef. Ohole Shem: Otsar pesaḳim : Rosh ḥodesh u-virkat ha-levanah : otsar pesaḳim, berurim ṿa-ḥaḳirot ... "Yerid ha-sefarim", 2004.

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Perets, Mikhaʼel ben Yosef. Ohole Shem: Otsar pisḳe neṭilat yadayim : otsar pesaḳim, berurim ṿa-ḥaḳirot ... Mikhaʼel Perets, 2005.

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Perets, Mikhaʼel ben Yosef. Ohole Shem: Masekhet Ḥulin, Pereḳ Gid ha-nasheh, Pereḳ Kol ha-baśar : maśa u-matan, ḥidushim u-veʼurim be-sugyot ʻamuḳot shebe-Ḥulin ... M. ben Y. Perets, 1991.

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Perets, Mikhaʼel ben Yosef. Ohole shem: Otsar pisḳe tsedaḳah : ʻal pi seder ha-Shulḥan ʻarukh Yoreh deah, simanim 247-259 : ba-sefer peruṭ nirḥav ṿe-aḳṭuʼali shel hilkhot maʻaśer kesafim. Yerid ha-sefarim, 2001.

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Perets, Mikhaʼel ben Yosef. Ohole Shem: Otsar pisḳe nedarim : otsar halakhot u-fesaḳim ba-nośʼim aḳṭuʼalim bi-nedarim u-shevuʻot ... Mikhaʼel Perets, 1989.

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Book chapters on the topic "Dietary oats"

1

Stevenson, David G. "CHAPTER 15: Oat Dietary Fiber: Commercial Processes and Functional Attributes." In OATS: Chemistry and Technology. AACC International, Inc., 2011. http://dx.doi.org/10.1094/9781891127649.015.

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Knudsen, K. E. Bach, Inge Hansen, B. Borg Jensen, and Karin Østergård. "Physiological Implications of Wheat and Oat Dietary Fiber." In Advances in Experimental Medicine and Biology. Springer US, 1990. http://dx.doi.org/10.1007/978-1-4684-5784-1_13.

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Lund, E. K., C. A. Farleigh, and I. T. Johnson. "DO OATS LOWER BLOOD CHOLESTEROL?" In Dietary Fibre. Elsevier, 2005. http://dx.doi.org/10.1533/9781845698195.6.296.

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Mooney, Peter D., and David S. Sanders. "Coeliac disease." In Oxford Textbook of Medicine, edited by Jack Satsangi. Oxford University Press, 2020. http://dx.doi.org/10.1093/med/9780198746690.003.0300.

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Coeliac disease is a common disorder of the small intestine in which storage proteins in dietary wheat, rye, and barley (gliadin, secalins, and hordeins, usually referred to as ‘gluten’) induce an autoimmune enteropathy characterized by villous atrophy in genetically susceptible individuals. The prevalence of coeliac disease is 0.2 to 2% in populations with high consumption of gluten-containing foods. Females are more commonly affected than males (1.5–2:1), with typical presentation now in the forties. ‘Classical’ coeliac disease presented in childhood with malabsorption, but this is now rare. ‘Nonclassical’ presentations are now the norm, and highly variable, ranging from nonspecific abdominal symptoms to the consequences of malabsorption (e.g. anaemia, osteoporosis) to nongastrointestinal symptoms (e.g. ataxia, dermatitis herpetiformis), and many have no symptoms at all. Diagnosis is made by serological testing for (usually) antitissue transglutaminase antibodies, which have excellent sensitivity and specificity, with confirmation by duodenal biopsy. Treatment is with a gluten-free diet, which constitutes a major challenge for some people. Most patients (but not all) can eat pure oats. Complications include lymphoma, osteoporosis, and other autoimmune conditions. Patients have a normal life expectancy, although quality of life is adversely affected.

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Mälkki, Yrjö. "Oat Fiber." In Handbook of Dietary Fiber. CRC Press, 2001. http://dx.doi.org/10.1201/9780203904220-30.

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Ma¨lkki, Yrjo¨. "Oat Fiber." In Handbook of Dietary Fiber. CRC Press, 2001. http://dx.doi.org/10.1201/9780203904220.ch26.

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"- Oat Fiber." In Dietary Fiber and Health. CRC Press, 2012. http://dx.doi.org/10.1201/b12156-26.

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"Hypoglycemic E¬ects of Oat β-Glucan." In Dietary Fiber and Health. CRC Press, 2012. http://dx.doi.org/10.1201/b12156-25.

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Zhang, J. X., E. Lundin, C. O. Reuterving, et al. "EFFECTS OF RYE BRAN, OAT BRAN AND SOY BEAN FIBRE ON LIPID AND BILE METABOLISMS, AND GALLBLADDER MORPHOLOGY IN MALE SYRIAN HAMSTERS." In Dietary Fibre. Elsevier, 2005. http://dx.doi.org/10.1533/9781845698195.6.313.

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Technical, AACC. "Insoluble and Soluble Dietary Fiber in Oat Products--Enzymatic-Gravimetric Method." In AACC International Approved Methods. AACC International, 2009. http://dx.doi.org/10.1094/aaccintmethod-32-21.01.

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