Zobrazeno 1 - 10
of 28
pro vyhledávání: '"Liisa Johansson"'
Publikováno v:
Sociolinguistic Studies. 9(4):507-514
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=CSC_________::de7b9bde2d8838f3ff37e01112491847
http://juuli.fi/Record/0006787515
http://juuli.fi/Record/0006787515
Autor:
Kerttula, Tero
Publikováno v:
Elore
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=a89337edbe55::a184bc5103bdf96a92ffdd34998803c9
https://journal.fi/elore/article/view/79203
https://journal.fi/elore/article/view/79203
Autor:
Carradore, Marco1 (AUTHOR) marco.carradore@univr.it
Publikováno v:
Social Sciences (2076-0760). Oct2024, Vol. 13 Issue 10, p524. 22p.
Publikováno v:
Carbohydrate Research. 343:521-529
Arabinoxylans (AX) are the predominant cell-wall polysaccharides in wheat flour. Water-extractable AX are essential for dough and bread properties and performance. However, there is no specific and accurate way of determining the content and structur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::355350a2297e3d31d05495b4173ecdcc
https://doi.org/10.1016/j.carres.2007.10.029
https://doi.org/10.1016/j.carres.2007.10.029
Publikováno v:
LWT - Food Science and Technology. 41:180-184
The solution properties of β-glucan isolated from whole grains of oats and barley were studied by viscosity and oscillatory measurements both in water and in aqueous cuoxam, an ammoniacal Cu(OH)2/CuCl-solution. The viscosity measurements of water so
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c260bbe7933c01ee1900a93add73b76
https://doi.org/10.1016/j.lwt.2007.01.012
https://doi.org/10.1016/j.lwt.2007.01.012
Publikováno v:
Food Chemistry. 105:1439-1445
The effects of cooking, baking, fermentation and drying on the extractability of β-glucan were studied. The β-glucan was isolated from porridge, bread and fermentate both fresh and dry. Analyses were performed using three hydrolysis methods: acid h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40fb02843034731aea0515ee8d3359c8
https://doi.org/10.1016/j.foodchem.2007.05.021
https://doi.org/10.1016/j.foodchem.2007.05.021
Autor:
Heli Esselström, Liisa Johansson, Liisa Virkki, Heli Anttila, Päivi Tuomainen, Tuula Sontag-Strohm
Publikováno v:
Food Chemistry. 97:71-79
The acid and enzymatic hydrolyses of oat β-glucan were compared for commercial oat β-glucan and β-glucan isolated from oat grain and oat bran. The resulting mono- and oligosaccharides were analysed by high-performance anion-exchange chromatography
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0ea2740e744a79551f95468577c915c2
https://doi.org/10.1016/j.foodchem.2005.03.031
https://doi.org/10.1016/j.foodchem.2005.03.031
Publikováno v:
Carbohydrate Polymers. 59:357-366
Water-insoluble dietary fibre of dehulled oat and barley grain was isolated with enzymatic hydrolysis of starch and protein and further extracted sequentially. The extractants used were saturated barium hydroxide, water, 1 M potassium hydroxide and 4
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::279f025713e5a08c528c8036e8f70cd7
https://doi.org/10.1016/j.carbpol.2004.10.006
https://doi.org/10.1016/j.carbpol.2004.10.006
Publikováno v:
Carbohydrate Polymers. 58:267-274
Water-soluble and water-insoluble (1→3),(1→4)-β- d -glucans were isolated from whole-grain oats and barley and digested with lichenase. The oligosaccharides thus produced were analysed using anion-exchange chromatography with pulse-amperometric
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34385e5638f20f57e3a5a7c2ca03e075
https://doi.org/10.1016/j.carbpol.2004.06.041
https://doi.org/10.1016/j.carbpol.2004.06.041
Publikováno v:
Food Chemistry. 80:165-170
The effect of phytic acid on the solubility of mineral elements in oat bran was studied by digesting phytic acid with phytase enzyme. The combined effect of phytase treatment and the addition of three chelating agents common in food were also tested.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b93b8daeedbbd7897ba921a203f2301d
https://doi.org/10.1016/s0308-8146(02)00249-2
https://doi.org/10.1016/s0308-8146(02)00249-2