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...
Description complète
Détails bibliographiques
Publié dans: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 25(2019), 4 vom: 11. Juni, Seite 282-294
|
Auteur principal: |
Dong, Ji-Lin
(Auteur) |
Autres auteurs: |
Yang, Mei,
Shen, Rui-Ling,
Zhai, Ya-Fei,
Yu, Xiao,
Wang, Zhen |
Format: | Article en ligne
|
Langue: | English |
Publié: |
2019
|
Accès à la collection: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional
|
Sujets: | Journal Article
Thermal processing
functional properties
soluble dietary fiber
structural properties
whole grain oats
Dietary Fiber
Cholesterol
97C5T2UQ7J
Glucose
plus...
IY9XDZ35W2
Sodium Cholate
NU3Y4CCH8Z |