Incorporation of oat β-glucan in pasta and the effect on product quality
Consumers’ growing interest in healthy food products has opened up a new market for the food industry. In an attempt to exploit this market there is a constant search for health promoting ingredients which can be incorporated into functional food products. The cereal fibre mixed-linkage (1→3), (1→...
| Main Author: | |
|---|---|
| Format: | H2 |
| Language: | Inglés |
| Published: |
SLU/Dept. of Food Science
2013
|
| Subjects: |
Similar Items: Incorporation of oat β-glucan in pasta and the effect on product quality
- Cereal dietary fibres as prebiotics : metabolite production and health effects of arabinoxylan and β-glucan fermentation
- Comparison of cholesterol-lowering effect of β-glucan in cereals and bread
- Differences among variety samples of Avena strigosa regarding β-glucan, tocopherols, tocotrienols and avenanthramides
- Extraction of β-glucan from oat bran : effect of extraction method and particle size
- High β-Glucans Oats for Healthy Wheat Breads: Physicochemical Properties of Dough and Breads
- Synergic activity of Cel8Pa β-1,4 endoglucanase and Bg1Pa β-glucosidase from Paenibacillus xylanivorans A59 in beta-glucan conversio