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Nutritional properties of various oat and naked oat cultivars Cover

Nutritional properties of various oat and naked oat cultivars

Die Bodenkultur: Journal of Land Management, Food and Environment
Volume 69 (2018): Issue 4 (December 2018)
By: Theresa Boeck,  Stefano D’Amico,  Elisabeth Zechner,  Henry Jaeger and  Regine Schoenlechner  
Open Access
|Dec 2018

Authors

Theresa Boeck

BOKU - University of Natural Resources and Life Sciences, Department of Food Sciences and Technology, Institute of Food Technology, Vienna, Austria

Stefano D’Amico

BOKU - University of Natural Resources and Life Sciences, Department of Food Sciences and Technology, Institute of Food Technology, Vienna, Austria

Elisabeth Zechner

Saatzucht Edelhof, Zwettl, Austria

Henry Jaeger

BOKU - University of Natural Resources and Life Sciences, Department of Food Sciences and Technology, Institute of Food Technology, Vienna, Austria

Regine Schoenlechner

regine.schoenlechner@boku.ac.at

BOKU - University of Natural Resources and Life Sciences, Department of Food Sciences and Technology, Institute of Food Technology, Vienna, Austria
DOI: https://doi.org/10.2478/boku-2018-0018 | Journal eISSN: 2719-5430 | Journal ISSN: 0006-5471
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Language: English
Page range: 215 - 226
Submitted on: Aug 27, 2018
Accepted on: Oct 23, 2018
Published on: Dec 31, 2018
Published by: Universität für Bodenkultur Wien
In partnership with: Paradigm Publishing Services
Publication frequency: 4 issues per year
Keywords:
Oat,
antioxidant capacity,
avenanthramides, tocopherol,
prolamins,
β-glucan
Related subjects:
Life sciences,
Ecology,
Life sciences, other

© 2018 Theresa Boeck, Stefano D’Amico, Elisabeth Zechner, Henry Jaeger, Regine Schoenlechner, published by Universität für Bodenkultur Wien
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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