Prediction of β-Glucan Concentration Based on Viscosity Evaluations of Raw Oat Flours from High β-Glucan and Traditional Oat Lines-Reference-Cited by-同舟云学术

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Prediction of β-Glucan Concentration Based on Viscosity Evaluations of Raw Oat Flours from High β-Glucan and Traditional Oat Lines

Published:2004-07 Issue:4 Volume:81 Page:434-443
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Colleoni-Sirghie Mirela¹,Jannink Jean-Luc²,Kovalenko Igor V.³,Briggs Jenni L.¹³⁴,White Pamela J.¹⁵

Affiliation:

1. Department of Food Science and Human Nutrition, Iowa State University, Ames, IA 50011.

2. Department of Agronomy, Iowa State University, Ames, IA 50011.

3. Department of Agricultural & Biosystems Engineering, Iowa State University, Ames, IA 50011.

4. Present address: Thermo Electron Corporation, Madison, WI 53711.

5. Corresponding author. Phone: 515-294-9688. Fax: 515-294-8181. E-mail: pjwhite@iastate.edu

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference31 articles.

1. A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding

2. Effect of beta-glucan level in oat fiber extracts on blood lipids in men and women.

Cited by 17 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. Evidence of intermolecular associations of β-glucan and high-molar mass xylan in a hot water extract of raw oat groat;Carbohydrate Polymers;2021-11

2. The contribution of β-glucan and starch fine structure to texture of oat-fortified wheat noodles;Food Chemistry;2020-09

3. β-Glucans: Measurement and Processing;Encyclopedia of Food Grains;2016

4. β-Glucans: Measurement and Processing;Reference Module in Food Science;2016

5. Oat β-Glucans: Physicochemistry and Nutritional Properties;Oats Nutrition and Technology;2013-11-15

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