Structural Features of Arabinoxylans Extracted with Water at Different Temperatures from Two Rye Flours of Diverse Breadmaking Quality-Reference-Cited by-同舟云学术

Structural Features of Arabinoxylans Extracted with Water at Different Temperatures from Two Rye Flours of Diverse Breadmaking Quality

Published:2003-06-17 Issue:15 Volume:51 Page:4404-4416
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Cyran Malgorzata¹,Courtin Christophe M.¹,Delcour Jan A.¹

Affiliation:

1. Department of Plant Biochemistry and Physiology, Institute of Plant Breeding and Acclimatization, Radzikow, 05-870 Blonie, Poland, and Laboratory of Food Chemistry, Katholieke Universiteit Leuven, Kasteelpark Arenberg 20, B-3001 Leuven, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0300487

Reference51 articles.

1. Rye Bread Decreases Serum Total and LDL Cholesterol in Men with Moderately Elevated Serum Cholesterol

2. Rye Bread Improves Bowel Function and Decreases the Concentrations of Some Compounds That Are Putative Colon Cancer Risk Markers in Middle-Aged Women and Men

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