A comprehensive review on cereal β-glucan: extraction, characterization, causes of degradation, and food application-Reference-Cited by-同舟云学术

A comprehensive review on cereal β-glucan: extraction, characterization, causes of degradation, and food application

Published:2020-01-03 Issue:21 Volume:60 Page:3693-3704
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Mejía Sandra Milena Vásquez¹^ORCID,de Francisco Alicia²,Bohrer BenjaminM.³

Affiliation:

1. Facultad de Medicina Veterinaria y de Zootecnia, Departamento de producción animal, Universidad Nacional de Colombia. Sede Bogotá, Bogotá, Colombia;

2. Department of Food Science and Technology, Universidad Federal de Santa Catarina, Florianópolis, Brazil;

3. Department of Food Science, University of Guelph, Guelph, Canada

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2019.1706444

Reference78 articles.

1. β-Glucan as a Food Ingredient

2. Dietary Fibers in Modern Food Production: A Special Perspective With β-Glucans

3. Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters

4. Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach

5. Fixed-bed extraction of β-glucan from cereals by means of pressurized hot water

Cited by 69 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Composition and functionality differences of oat protein concentrates: Potential of less refined concentrates obtained by wet milling;Food Hydrocolloids;2024-10

2. Unlocking the potential of beta-glucans: a comprehensive review from synthesis to drug delivery carrier potency;Drug Delivery and Translational Research;2024-08-09

3. Cereal flours with Bacillus coagulans and beta-glucan: Technological properties and sensory acceptability;Food Chemistry;2024-08

4. Cereal dietary fiber regulates the quality of whole grain products: Interaction between composition, modification and processing adaptability;International Journal of Biological Macromolecules;2024-08

5. Study of the Effect of Laboratory-Made Functional Pasta on some Biochemical Characteristics in Male Rats Suffering from Hyperglycemia;IOP Conference Series: Earth and Environmental Science;2024-07-01