Interest in recovering and valorizing agricultural biomass residues has increased in recent years in response to emerging economic opportunities and the potential for more sustainable use of renewable and nonrenewable resources. Agricultural crop residues are a major source of lignocellulose, with considerable potential for use as a renewable resource and lignin’s polyphenolic structure makes i...

BACKGROUND Whole grain consumption reduces the risk of major chronic diseases. It is not clear how whole grains exert their beneficial effects. OBJECTIVE The aim was to compare the physiologic effects of whole grain oat (WGO) flour with low bran oat (LBO) flour. METHODS Two AIN-93G-based diets were formulated with either WGO or LBO flour. Five-week-old male C57BL/6J mice were fed LBO (n = 1...

The aim of the work was to elucidate the impacts of treatment with xylanase at high (90 %) and low (40 %) water contents on the structural and physicochemical properties of wheat bran. The bran treatments at 40 % water content, both with and without added xylanase, resulted in a smaller average bran particle size, more changes in bran microstructure, and higher solubilization of polysaccharides...

T-2 and HT-2 toxins were analysed in oats (n = 243), oat flakes (n = 529), oat meal (n = 105) and oat by-products (n = 209) from 11 European mills during 2005-2009 by high-performance liquid chromatography with a triple quadrupole mass spectrometer. Limits of quantification were 5 µg kg(-1) for both T-2 and HT-2 toxins in oats. The incidence of T-2 + HT-2 (>5 µg kg(-1)) in oats, oat flakes, oat...

We have isolated a cDNA coding a new organic anion transporter, OAT-K2, expressed specifically in rat kidney. The OAT-K2 cDNA had an open reading frame encoding a 498-amino acid protein (calculated molecular mass of 55 kDa) that shows 91% identity with the rat kidney-specific organic anion transporter, OAT-K1. Reverse transcription-coupled polymerase chain reaction analyses revealed that the OA...

The use of whole grain foods, such as oat and rye, beneficial to one's health, could be substantially extended if their flavour properties and flavour stability were better known, and they could be modified in a controlled way. The aim of this study was to specify how the flavour of oat and rye is formed, and which processing factors influence it. The understanding underlying the perceived flav...

In this study, Artemia parthenogenetica was fed with either Spirulina (S), yeast (Y), rice bran (R), oat (O) or their combinations in 10 experimental groups triplicate for 20 days laboratory conditions and growth, biomass, feed conversion rate (FCR), specific growth (SGR), survival rate, crude protein, lipid contents were determined. The highest average body length obtained at the end of experi...