Effects of thermal processing on the structural and functional properties of soluble dietary fiber from whole grain oats

Normal pressure steaming, high pressure steaming, microwave, and frying are widely used to deactivate enzyme in the oats, but these thermal processing methods may affect the structural and functional properties of soluble dietary fiber, which contribute greatly to the health benefits of oat foods. T...

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Veröffentlicht in:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 25(2019), 4 vom: 11. Juni, Seite 282-294
1. Verfasser:	Dong, Ji-Lin (VerfasserIn)
Weitere Verfasser:	Yang, Mei, Shen, Rui-Ling, Zhai, Ya-Fei, Yu, Xiao, Wang, Zhen
Format:	Online-Aufsatz
Sprache:	English
Veröffentlicht:	2019
Zugriff auf das übergeordnete Werk:	Food science and technology international = Ciencia y tecnologia de los alimentos internacional
Schlagworte:	Journal Article Thermal processing functional properties soluble dietary fiber structural properties whole grain oats Dietary Fiber Cholesterol 97C5T2UQ7J Glucose mehr... IY9XDZ35W2 Sodium Cholate NU3Y4CCH8Z