Granola: high fat cereal.
نویسندگان
چکیده
منابع مشابه
Hypocholesterolemic and Prebiotic Effects of a Whole-Grain Oat-Based Granola Breakfast Cereal in a Cardio-Metabolic “At Risk” Population
Meta-analyses of randomized controlled trials (RTC) have confirmed the hypocholesterolaemic effect of oats and oat based fibers. However, the mechanisms by which oats or oat fractions lower cholesterol is not totally clear. Recognizing the important role of the gut microbiome in metabolism and metabolic disease risk, we examined the impact of whole grain oat Granola (WGO) on the human gut micro...
متن کاملEffects of supplementary feeding on growth and carcass characteristics of fat-tailed lambs grazing cereal stubble
Despite a shortage of animal feed in Iran, cereal stubble is often underutilized due to agro-economic reasons. On the other hand, lambs fed with a conventional fattening ration deposit a considerable amount of fat; therefore, this experiment was conducted aimed at better utilization of cereal stubble and reducing the fat content of lamb carcasses. Fat-tailed Mehraban and Ghezel ram lambs were p...
متن کاملGranola: Low-Overhead Distributed Transaction Coordination
This paper presents Granola, a transaction coordination infrastructure for building reliable distributed storage applications. Granola provides a strong consistency model, while significantly reducing transaction coordination overhead. We introduce specific support for a new type of independent distributed transaction, which we can serialize with no locking overhead and no aborts due to write c...
متن کاملHigh-performance capillary electrophoresis of cereal proteins.
Cereal grains are widely used of human foods and animal feed throughout the world. Cereals provide dietary protein, which also often has a functional role, as wheat gluten does in bread. Cereal proteins are unique in many ways: they are highly complex and heterogeneous, are often difficult to extract, and aggregate readily, making them difficult to characterize. Because of the economic importan...
متن کاملMoisture migration in a cereal composite food at high water activity: Effects of initial porosity and fat content
Water sorption isotherms and effective moisture diffusivities were determined at 20 8C for sponge cakes at high water activity as a function of their initial porosity, in the range 86 and 52% (0 g/g dry basis fat content), and of their fat content, ranging between 0 and 0.30 g/g dry basis (67% initial porosity). The equilibrium moisture values were not affected by food structure and decreased w...
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ژورنال
عنوان ژورنال: Circulation
سال: 1976
ISSN: 0009-7322,1524-4539
DOI: 10.1161/01.cir.53.6.1045