Variability of carbohydrate composition and pasting properties of oat flakes and oat flours produced by industrial oat milling process – Comparison to non-heat-treated oat flours-Reference-Cited by-同舟云学术

Variability of carbohydrate composition and pasting properties of oat flakes and oat flours produced by industrial oat milling process – Comparison to non-heat-treated oat flours

Published:2023-03 Issue: Volume:405 Page:134902
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Jokinen Iina^ORCID,Silventoinen-Veijalainen Pia,Lille Martina^ORCID,Nordlund Emilia,Holopainen-Mantila Ulla^ORCID

Funder

Finnish Cultural Foundation

Business Finland

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference31 articles.

1. Rapid visco analyser (RVA) as a tool for measuring starch-related physiochemical properties in cereals: A review;Balet;Food Analytical Methods,2019

2. A rapid method for the estimation of damaged starch in wheat flours;Boyaci;Journal of Cereal Science,2004

3. Hydration and pasting properties of oat (Avena sativa) flour;Choi;Preventive Nutrition and Food Science,2012

4. Crosbie, G., & Ross, A. (2007). The RVA Handbook (G. Crosbie & A. Ross, Eds.; 1st ed.). AACC International Press.

5. Composition of oat bran and flour prepared by three different mechanisms of dry milling;Doehlert;Cereal Chemistry,1997

Cited by 18 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. Carbohydrate-Based Foods under Agroecosystems: Review on A Journey from Soil to In Vitro Engineered Digestion Models;Egyptian Journal of Soil Science;2024-09-01

2. Evaluation of Rheological Properties of Asphalt Binder Modified with Biochar from Oat Hulls;Materials;2024-08-30

3. Effects of stir-frying on the processing characteristics and in vitro digestion of oat flour during storage;LWT;2024-05

4. Pulsed Electric Field Treatment of Oat and Barley Flour: Influence on Enzymes, Non-starch Polysaccharides, Dough Rheological Properties, and Application in Flat Bread;Food and Bioprocess Technology;2024-04-15

5. Pulsed electric field treatment of oat and barley flour: Influence on enzymes, non-starch polysaccharides, dough rheological properties and application in flat bread;2024-02-13