Lactic acid bacteria fermentations in oat-based suspensions
Author
Summary, in English
In conclusion, there is a potential for the development of fermented, non-dairy, oat-based products with a "ropy" structure containing soluble fibres of both native and microbial origin and with the lipid lowering effect that is generally associated with an intake of oat.
Department/s
Publishing year
2002
Language
English
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Document type
Dissertation
Publisher
Olof Mårtensson Department of Biotechnology, Center for Chemistry and Chemical Engineering, Lund University,
Topic
- Industrial Biotechnology
Keywords
- beta-glucans
- probiotics
- prebiotics
- bacterial survival
- Food and drink technology
- Livsmedelsteknik
- oats
- ropiness
- lactic acid bacteria
- ropy
Status
Published
Supervisor
- [unknown] [unknown]
ISBN/ISSN/Other
- ISBN: 91-89627-09-1
- ISRN: LUTKDH/TKBT--02/1061--SE
Defence date
13 June 2002
Defence time
10:15
Defence place
Lecture hall C of Center for Chemistry and Chemical Engineering, Getingevägen 60, Lund
Opponent
- Hannu Salovaara (Professor)