Advances in Food and Nutrition Research, Volume 77 by Jeya Henry

By Jeya Henry

Advances in nutrition and meals Research acknowledges the crucial dating among the foodstuff and dietary sciences, bringing jointly striking and entire stories that spotlight this dating. The e-book comprises contributions that aspect clinical advancements within the extensive components of nutrition technology and nutrients, delivering these in academia and with the newest details on rising examine in those always evolving sciences.

  • Provides the most recent, most crucial info for nutrients scientists and nutritionists
  • Contains peer-reviewed articles by way of a panel of revered scientists
  • Recognized because the go-to sequence regarding advances in meals and meals learn due to the fact that 1948

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Advances in Food and Nutrition Research, Volume 77

Advances in meals and meals learn acknowledges the necessary dating among the meals and dietary sciences, bringing jointly impressive and complete studies that spotlight this dating. The e-book comprises contributions that aspect clinical advancements within the extensive components of foodstuff technological know-how and nutrients, supplying these in academia and with the newest details on rising examine in those continually evolving sciences.

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Although wheat is the preferred cereal for bread applications due to the unique functionality of its proteins, oats continue to make inroads into this product category. In the last 3 years there were over a thousand new bread product launches with oats incorporated into their formulas. Oats are more Cold cereals Snack/cereal/energy bars Sweet biscuits/cookies Hot cereals Bread & bread products Spoonable yogurt Savoury biscuits/crackers Cakes, pastries, & sweet goods Baking ingredients & mixes Malt & other hot beverages 0 500 1000 1500 2000 2500 3000 3500 4000 Number of products Figure 6 Global oat-based product launches by category from August 2012 to August 2015.

Kellogg, developed a series of RTE cereals based on corn, wheat and oats. Will Kellogg eventually founded the Kellogg Company and commercialized RTE breakfast cereals (Gitlin & Ellis, 2011). During the first half of the 20th century, there were important technological advances that allowed oats to take a central role in the RTE cereal category. In the 1930s, scientists and engineers working in General Mills developed a technology to process oats into a ready-to-eat oat-based cereal. Later in 1941, the first RTE puffed cereal made with oat flour was launched by General Mills in Minneapolis.

O. Bircher-Benner RTE puffed cereal invented Bircher Müesli made with oat flour made of uncooked rolled oats, was launched by General Mills nuts, and dried fruit in Minnesota in Zürich, Switzerland H. J. Ehrrichson invented slicing equipment for making steel-cut oats for F. Schumacher in Ohio 1863 1878 J. C. Jackson invented the first RTE cereals made of ground biscuits of graham flour in New York Figure 5 Major milestones in the chronology of oat-based foods. F. Schumacher implemented porcelain rolls to process steel-cut oats in Ohio 1938 Scientists and Engineers at General Mills developed technologies to produce RTE oat-based cereal in Minnesota 24 Ravi Menon et al.

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