Oat Kilning and Its Effects on Liquid Oat-Base Production.

The aim of this study was to give insights on the effects of an industrially relevant kilning method, with a focus on lipase inactivation and oat-base production. Storage of non-kilned, dehulled oat kernels in either room temperature or at 37 °C for up to 64 days led to increasing lipase activity with time, despite a decrease in moisture content and water activity, demonstrating the importance of kilning before storage. It was shown that the temperature and relative humidity used during the kilning had a major impact on both protein solubility and lipase inactivation.

Saponins from Pea Ingredients to Innovative Sponge Cakes and Their Association with Perceived Bitterness.

Pea-based ingredients are increasingly being used in foods because of their nutritional, functional and environmental benefits. However, their bitter taste is not appreciated by consumers. Saponins have been reported to be bitter in whole pea flour (PF) but not in the purified ingredients obtained from it, such as pea protein isolate (PPI) and pea starch (PS).

digestion of protein and starch in sponge cakes formulated with pea ( L.) ingredients.

This study investigated the digestion of purified pea fractions (protein isolate and starch) in sponge cakes when compared to unrefined pea flour and to the whole wheat flour and purified maize starch commonly used in the food industry. Proteins in the wheat cake were hydrolysed more rapidly than those in cakes made with either pea flour or a combination of pea proteins and purified starch. In absolute terms, however, more readily bioaccessible protein was released from these pea cakes (by around 40%).

From flours to cakes: Reactivity potential of pulse ingredients to generate volatile compounds impacting the quality of processed foods.

This study investigated the impact of substituting wheat with pulse flours (lentil, chickpea, lupin, green and yellow pea) on reactivity during different steps of sponge cake development. Pulses exhibited a greater ability to generate volatiles with probable odor activity. Batter beating initiated lipid oxidation which depended on lipoxygenase activity and the fatty acid profile of the flours.

Patient safety in ambulatory care from the patient's perspective: a retrospective, representative telephone survey.

Objectives: Data on patient safety problems (PSPs) in ambulatory care are scarce. The aim of the study was to record the frequency, type, severity and point of origin of PSPs in ambulatory care in Germany.

Design: Retrospective cross-sectional study.