Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Sabori Mitra"'
Autor:
Vicky Solah, Sabori Mitra, Jelle Lahnstein, Anthony P. James, Haelee K. Fenton, Larisa Cato, Rachel A. Burton
Publikováno v:
Cereal Chemistry Journal. 94:625-632
Six Australian milling oat cultivars grown over two growing seasons were characterized for differences in (1,3)(1,4)-β-glucan (β-glucan) viscosity, solubility, molecular weight (Mw), and the effect of processing. Oat cultivars grown in 2012 had sig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::793ee8fdb127890d0ce9108dfaf93b06
https://doi.org/10.1094/cchem-11-16-0268-r
https://doi.org/10.1094/cchem-11-16-0268-r
Publikováno v:
Cereal Chemistry Journal. 93:282-292
This research compared the physicochemical properties of six milling oat cultivars from Western Australia over two growing seasons (2011 and 2012). Variations among the cultivars in physicochemical properties, particularly β-glucan content, were ass
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df4404861347ab88e403903ea5934a10
https://doi.org/10.1094/cchem-05-15-0100-r
https://doi.org/10.1094/cchem-05-15-0100-r
Publikováno v:
Journal of Cereal Science. 89:102805
Heat treatment is used to physically modify starch to meet requirements for certain food products such as canned food, bread or noodles. In oats, the application of heat is used to inhibit activities of enzymes that cause undesirable effects on the e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e5ea00c395665fed92ae88e5d93be769
https://doi.org/10.1016/j.jcs.2019.102805
https://doi.org/10.1016/j.jcs.2019.102805
Publikováno v:
Cereal Chemistry Journal. 89:117-125
Oat consumption is regarded as having significant health benefits. The enrichment of white salted noodles with oat flour would provide a potential health benefit but may affect the texture and sensory quality. Oat cultivars grown in Western Australia
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26158d82402bdc09a41cda206edf1a26
https://doi.org/10.1094/cchem-07-11-0085
https://doi.org/10.1094/cchem-07-11-0085