News
Oat Polar Lipids Improve Cardiometabolic Related Markers after Breakfast and a Subsequent Standardized Lunch: A Randomized Cross over Study in Healthy Young Adults
Scientists Mukul Hossain, Lieselotte Cloetens, Anne Nilsson and Juscelino Tovar, all working in ScanOats work package Oat diet for disease prevention, presents their research in the article Oat Polar Lipids Improve Cardiometabolic Related Markers after Breakfast and a Subsequent Standardized Lunch: A Randomized Cross over Study in Healthy Young Adults, published in Nutrients…
Abstract, master thesis Elin Johansson
Production and evaluation of enzymatically processed oat fibres as potential prebiotics is a new master thesis from ScanOats work package Oat processing. Master student Elin Johansson has performed her master thesis at the department of Biotechnology, Lund University, under the supervision of Siri Norlander and Carl Grey. Examiner was Patrick Adlercreutz …
Abstract master thesis Sharmeen Mustafa
New master thesis from ScanOats work package Oat processing Rancidity Development Studies After Storage of Oats. Master student Sharmeen Mustafa has performed her master thesis at the department of Biotechnology, Lund University. Supervisors were Cecilia Tullberg and Jenny Lindberg Yilmaz…
Abstract, master thesis Karthik Vishaal Mohan
Master student Karthik Vishaal Mohan has performed his master thesis Functional Characterization of High Arabinoxylan Lines in Oat at ScanOats work package New oat varieties and the department of Pure and applied Biochemistry. Supervisors were Alfredo Zambrano, Juscelino Tovar and Olof Olsson. All active scientists in ScanOats…
Polar Lipids Reduce In Vitro Duodenal Lipolysis Rate of Oat Oil and Liquid Oat Base Products
“Scientists Jenny Lindberg Yilmaz, Patrick Adlercreutz and Cecilia Tullberg, working day to day in ScanOats work package Oat Processing, presents their research results in the article “Polar Lipids Reduce In Vitro Duodenal Lipolysis Rate of Oat Oil and Liquid Oat Base Products” published in European Journal of Lipid Science and Technology…
Beta Beef – Combining beef with oats
“A team of seven, innovative students at Lund University, LTH, have in a project at Department of Food Technology, Engineering and Nutrition, worked with the mission how to make an ordinary hamburger healthier and more sustainable and still be tasty. Good for both the consumer and the planet.”