Processing Affects the Physicochemical Properties of Fiber from Wheat and Flax in Ready-to-Eat (RTE) Flaked Cereal-Reference-Cited by-同舟云学术

Processing Affects the Physicochemical Properties of Fiber from Wheat and Flax in Ready-to-Eat (RTE) Flaked Cereal

Published:2015-09 Issue:5 Volume:92 Page:497-503
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Lafond David W.¹²,Jin YuLai¹,Cho KiYul¹,Romsos Dale R.²

Affiliation:

1. Kellogg Company, WKKI 2 Hamblin Ave. E, Battle Creek, MI 49017, U.S.A.

2. Michigan State University Department of Food Science and Human Nutrition, 469 Wilson Road, East Lansing, MI 48824, U.S.A.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-09-14-0180-R

Reference31 articles.

1. AACC International. Approved Methods of Analysis, 11th Ed. Method 32-05.01. Total dietary fiber. Approved October 16, 1991. Method 32-41.01. Total dietary fiber in foods containing resistant maltodextrin— Enzymatic-gravimetric method and liquid chromatography determination. Approved October 17, 2002. Method 32-45.01. Total dietary fiber (Codex Alimentarius definition). Approved December 2009. Method 56-11.02. Solvent retention capacity profile. Proposed November 3, 1999; revised and approved June 3, 2009. Available online only. AACCI: St. Paul, MN.

2. Molecular Weight Distribution of β-Glucan in Oat-Based Foods

3. Thermomechanical depolymerization of dextran☆

4. Chemical Structure, Molecular Size Distributions, and Rheological Properties of Flaxseed Gum

Cited by 1 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. Effects of Two Dietary Fibers as Part of Ready-to-Eat Cereal (RTEC) Breakfasts on Perceived Appetite and Gut Hormones in Overweight Women;Nutrients;2015-02-13