Oat and Oat Processed Products—Technology, Composition, Nutritional Value, and Health
Source abstract
Abstract
Oat has been known in food technology and human nutrition for a very long time. Its rich chemical composition and high nutritional value make it of interest to scientists in the field of food processing technology as well as nutritionists. Low-processed, whole-grain oat products rich in biologically active substances with well-proven preventive and therapeutic effects include not only dehulled oat grains and groats but also a wide range of breakfast cereals. These products fit into the definition of functional foods and are considered excellent prebiotics. The continuous development of cereal processing technologies can improve existing cereal products and help to create new ones; however, it also increases the possibility of raw material over-processing, thus decreasing its functional properties. Therefore, monitoring technological progress and the quality of the products obtained is of great value and interest for nutritionists and consumers. The work presented here aims at systematizing existing knowledge on oat products, their impact on human health, and progress in oat processing technology. It also brings insight into various new avenues for the utilization of oat products in food technology.
Source: crossref · Quality: baseline
Research context
OpenAlex topics: Food composition and properties · Seed and Plant Biochemistry · Microbial Metabolites in Food Biotechnology
SciVX discovery tags are terminology-based. OpenAlex topics are source-provided classifications.
Affiliations
Department of Cereal Crop Production, Institute of Soil Science and Plant Cultivation—State Research Institute, Czartoryskich 8, 24-100 Puławy, Poland
Division of Engineering and Cereals Technology, Department of Plant Food Technology and Gastronomy, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland
Department of Fermentation and Cereals Technology, Wrocław University of Environmental and Life Science, Chełmońskiego 37, 51-630 Wroclaw, Poland
Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Nowoursynowska 159c St., 02-776 Warsaw, Poland
Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Nowoursynowska 159c St., 02-776 Warsaw, Poland
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