Effects of Processing on Physicochemical Properties and Efficacy of β-Glucan from Oat and Barley-Reference-Cited by-同舟云学术

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

Published:2015-01 Issue:1 Volume:60 Page:4-8
ISSN:0146-6283
Container-title:Cereal Foods World
language:en
Short-container-title:Cereal Foods World

Author:

Ames N.¹,Storsley J.¹,Tosh S.²

Affiliation:

1. Agriculture and Agri-Food Canada, Cereal Research Centre, Winnipeg, MB, Canada.

2. Agriculture and Agri-Food Canada, Guelph Food Research Centre, Guelph, ON, Canada.

Publisher

Scientific Societies

Subject

Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CFW-60-1-0004

Cited by 28 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. The Impact of Food Processing on the Structure and Hypoglycemic Effect of Oat β-glucan;Plant Foods for Human Nutrition;2023-08-25

2. Effect of a regular consumption of traditional and roasted oat and barley flakes on blood lipids and glucose metabolism–A randomized crossover trial;Frontiers in Nutrition;2023-02-02

3. β-Glucan;Valorization of Biomass to Bioproducts;2023

4. Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber;Foods;2021-10-25

5. Effect of processing on oat β-glucan viscosity, postprandial glycemic response and subjective measures of appetite;Food & Function;2021

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