Effects of Processing, Cultivar, and Environment on the Physicochemical Properties of Oat β-Glucan-Reference-Cited by-同舟云学术

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Effects of Processing, Cultivar, and Environment on the Physicochemical Properties of Oat β-Glucan

Published:2016-07 Issue:4 Volume:93 Page:402-408
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Wang Xin¹²,Storsley Joanne¹,Thandapilly Sijo Joseph¹,Ames Nancy¹²

Affiliation:

1. Agriculture and Agri-Food Canada, Richardson Centre for Functional Foods and Nutraceuticals, 196 Innovation Drive, Winnipeg, Manitoba, Canada.

2. University of Manitoba, Department of Human Nutritional Sciences, W383 Duff Roblin Building, Winnipeg, Manitoba, Canada.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference43 articles.

1. AACC International. Method 32-23.01. β-Glucan content of barley and oats—Rapid enzymatic procedure. Approved November 8, 1995. http://dx.doi.org/10.1094/AACCIntMethod-32-23.01. Available online only. AACC International: St. Paul, MN.

2. Content and Molecular Weight of Extractable β-Glucan in American and Swedish Oat Samples

3. Effects of Processing on Physicochemical Properties and Efficacy of β-Glucan from Oat and Barley

4. Effect of Cooking and Storage on the Amount and Molecular Weight of (1→3)(1→4)-β-d-Glucan Extracted from Oat Products by an In Vitro Digestion System

5. Barley β-glucan reduces plasma glucose and insulin responses compared with resistant starch in men

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1. The Impact of Food Processing on the Structure and Hypoglycemic Effect of Oat β-glucan;Plant Foods for Human Nutrition;2023-08-25

2. Perspectives in the Application of High, Medium, and Low Molecular Weight Oat β-d-Glucans in Dietary Nutrition and Food Technology—A Short Overview;Foods;2023-03-07

3. Monosaccharide induced temporal delay in cholesterol self-aggregation;Journal of Biomolecular Structure and Dynamics;2022-03-07

4. Effect of processing on the solubility and molecular size of oat β-glucan and consequences for starch digestibility of oat-fortified noodles;Food Chemistry;2022-03

5. Recent advances of cereal β-glucan on immunity with gut microbiota regulation functions and its intelligent gelling application;Critical Reviews in Food Science and Nutrition;2021-11-08

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