Effects of high hydrostatic pressure on β-glucan content, swelling power, starch damage, and pasting properties of high-β-glucan barley flour

Autor:	Tetsuya Araki, Hsiuming Liu, Shigeaki Ueno, Yasuko Kaneko, Mayumi Hayashi, Shoji Sasao, Toru Shigematsu
Rok vydání:	2019
Předmět:	chemistry.chemical_classification Starch fungi Hydrostatic pressure Barley flour food and beverages 010502 geochemistry & geophysics Condensed Matter Physics 01 natural sciences chemistry.chemical_compound Viscosity chemistry 0103 physical sciences medicine Food science Swelling medicine.symptom 010306 general physics 0105 earth and related environmental sciences Glucan
Zdroj:	High Pressure Research. 39:509-524
ISSN:	1477-2299 0895-7959
DOI:	10.1080/08957959.2019.1597076
Popis:	The effects of high hydrostatic pressure (HHP) on the physicochemical properties of high-β-glucan barley flour were investigated in the present study. Dough samples were made from two types of barl...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::74bef0e0dccdd42f563c2312a40108c3 https://doi.org/10.1080/08957959.2019.1597076 Zobrazit plný text záznamu Plný text ve formátu PDF Plný text ve formátu HTML
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