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pro vyhledávání: '"solubility of β-glucan"'
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Publikováno v:
Cereal Chemistry; Jul/Aug2011, Vol. 88 Issue 4, p421-428, 8p
Autor:
Pamela J. White, Hyun Jung Kim
Publikováno v:
Journal of Agricultural and Food Chemistry. 61:3270-3277
The impacts of the molecular weight (MW), viscosity, and solubility of β-glucan on the rate of in vitro starch digestion and estimated glycemic index (GI) were evaluated. Extracted oat starch and β-glucan suspensions with high, medium, and low MW w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::18a40343d8484ace995d0e4e2bd8e762
https://doi.org/10.1021/jf305348j
https://doi.org/10.1021/jf305348j
Publikováno v:
Cereal Chemistry Journal. 88:421-428
Fortifying bread with β-glucan has been shown to reduce bread quality and the associated health benefits of barley β-glucan. Fortification of bread using β-glucan concentrates that are less soluble during bread preparation steps has not been inves
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3dc1ad322f87d254de15917465f47f8b
https://doi.org/10.1094/cchem-02-11-0017
https://doi.org/10.1094/cchem-02-11-0017
Autor:
Mastanjević, Kristina, Kotris, Maja, Mastanjević Krešimir, Horvat, Daniela, Krstanović, Vinko
Publikováno v:
Hranom do zdravlja : zbornik radova s 11. međunarodnog znanstveno-stručnog skupa
Hranom do zdravlja
Hranom do zdravlja
β-Glucans are described as non-starch polysaccharides, characterized by (1→3), (1→4) β-D-glucose linkage. In human nutrition, they are regarded as extremely wanted because of their bioactive and medicinal properties. Since β-glucans comprise s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::32dcdebec83e02f8393a8d50dce561f1
https://repozitorij.ptfos.hr/islandora/object/ptfos:1902
https://repozitorij.ptfos.hr/islandora/object/ptfos:1902
Autor:
Mastanjević, Kristina, Kotris, Maja, Mastanjević, Krešimir, Horvat, Daniela, Krstanović, Vinko
β-glucans are described as non-starch polysaccharides, characterized by (1→3), (1→4) β-D-glucose linkage. In human nutrition, they are regarded as extremely wanted because of their bioactive and medicinal properties. Since β-glucans comprize s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::6247d8b14755753ab0ccea9dc49424b0
https://www.bib.irb.hr/964235
https://www.bib.irb.hr/964235
Autor:
Suraiya, Sharmin1,2 (AUTHOR) iskong@pknu.ac.kr, Jang, Won Je3 (AUTHOR) sh.suraiya@just.edu.bd, Haq, Monjurul2 (AUTHOR), Kong, In-Soo1 (AUTHOR)
Publikováno v:
Polysaccharides (2673-4176). Sep2024, Vol. 5 Issue 3, p435-449. 15p.
Autor:
Rattajak, Purithat1 (AUTHOR) boomboompuri@gmail.com, Aroonkesorn, Aratee1,2 (AUTHOR) aratee.a@psu.ac.th, Smythe, Carl3 (AUTHOR) c.g.w.smythe@sheffield.ac.uk, Wititsuwannakul, Rapepun2 (AUTHOR), Pitakpornpreecha, Thanawat1,2 (AUTHOR) thanawat.p@psu.ac.th
Publikováno v:
Molecules. May2024, Vol. 29 Issue 9, p2113. 15p.
Publikováno v:
Foods; Dec2024, Vol. 13 Issue 24, p4160, 28p
Autor:
Eluppai Asthagiri Kumaraswamy, Nivethaa, Jayaramamurthy, Sivasankari, Martin, Catherine Ann, Srinivasan, Baskar
Publikováno v:
Drug Delivery & Translational Research; Feb2025, Vol. 15 Issue 2, p483-507, 25p