메뉴 건너뛰기




Volumn 74, Issue 4, 1997, Pages 403-406

Composition of oat bran and flour prepared by three different mechanisms of dry milling

Author keywords

[No Author keywords available]

Indexed keywords

GRINDING (MACHINING); PROTEINS; ROLLERS (MACHINE COMPONENTS);

EID: 0030826687     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM.1997.74.4.403     Document Type: Article
Times cited : (45)

References (24)
  • 1
    • 0042719499 scopus 로고
    • AACC committee adopts oat bran definition
    • American Association of Cereal Chemists. 1989. AACC committee adopts oat bran definition. Cereal Foods World 34:1033.
    • (1989) Cereal Foods World , vol.34 , pp. 1033
  • 2
    • 0003497429 scopus 로고
    • Method 76-11, approved October 1976, reviewed October 1982 and October 1994. The Association: St. Paul, MN
    • American Association of Cereal Chemists. 1995. Approved Methods of the AACC, 9th ed. Method 76-11, approved October 1976, reviewed October 1982 and October 1994. The Association: St. Paul, MN.
    • (1995) Approved Methods of the AACC, 9th Ed.
  • 3
    • 0001326260 scopus 로고
    • Hypocholesterolemic effects of oat bran in humans
    • P. J. Wood, ed. Am. Assoc. Cereal Chem.: St. Paul, MN
    • Anderson, J. W., and Bridges, S. R. 1993. Hypocholesterolemic effects of oat bran in humans. Pages 139-157 in: Oat Bran. P. J. Wood, ed. Am. Assoc. Cereal Chem.: St. Paul, MN.
    • (1993) Oat Bran , pp. 139-157
    • Anderson, J.W.1    Bridges, S.R.2
  • 4
    • 33845261493 scopus 로고
    • A rapid method of total lipid extraction and purification
    • Bligh, E. G., and Dyer, W. J. 1959. A rapid method of total lipid extraction and purification. Can. J. Biochem. Physiol. 8:911-917.
    • (1959) Can. J. Biochem. Physiol. , vol.8 , pp. 911-917
    • Bligh, E.G.1    Dyer, W.J.2
  • 5
    • 0002898650 scopus 로고
    • Wheat flour milling
    • Y. Pomeranz, ed. AACC: St. Paul MN
    • Bass, E. J. 1988. Wheat flour milling. Pages 1-68 in: Wheat: Chemistry and Technology, Vol. 2. Y. Pomeranz, ed. AACC: St. Paul MN.
    • (1988) Wheat: Chemistry and Technology , vol.2 , pp. 1-68
    • Bass, E.J.1
  • 6
    • 0005740701 scopus 로고
    • Effect of bran and high-protein concentrate from oats on dough properties and bread quality
    • D'Appolonia, B. L., and Youngs, V. L. 1978. Effect of bran and high-protein concentrate from oats on dough properties and bread quality. Cereal Chem. 55:736-743.
    • (1978) Cereal Chem. , vol.55 , pp. 736-743
    • D'Appolonia, B.L.1    Youngs, V.L.2
  • 7
    • 0001815921 scopus 로고    scopus 로고
    • Food labeling. Health claims: Oats and coronary disease
    • FDA. 1996. Food labeling. Health claims: Oats and coronary disease. Federal Register 61:296-344.
    • (1996) Federal Register , vol.61 , pp. 296-344
  • 8
    • 0008818885 scopus 로고
    • Minerals, phytate and dietary fibre in different fractions of oat-grain
    • Frølich, W., and Nyman, M. 1988. Minerals, phytate and dietary fibre in different fractions of oat-grain. J. Cereal Sci. 7:73-82.
    • (1988) J. Cereal Sci. , vol.7 , pp. 73-82
    • Frølich, W.1    Nyman, M.2
  • 9
    • 0002220121 scopus 로고
    • Morphological and chemical organization of the oat kernel
    • F. H. Webster, ed. Am. Assoc. Cereal Chem.: St. Paul, MN
    • Fulcher, R. G. 1986. Morphological and chemical organization of the oat kernel. Pages 47-74 in: Oats: Chemistry and Technology. F. H. Webster, ed. Am. Assoc. Cereal Chem.: St. Paul, MN.
    • (1986) Oats: Chemistry and Technology , pp. 47-74
    • Fulcher, R.G.1
  • 10
    • 0005965289 scopus 로고
    • Structure of oat bran and distribution of dietary fiber components
    • P. J. Wood, ed. Am. Assoc. Cereal Chem.: St. Paul, MN
    • Fulcher, R. G., and Miller, S. S. 1993. Structure of oat bran and distribution of dietary fiber components. Pages 1-24 in: Oat Bran. P. J. Wood, ed. Am. Assoc. Cereal Chem.: St. Paul, MN.
    • (1993) Oat Bran , pp. 1-24
    • Fulcher, R.G.1    Miller, S.S.2
  • 11
    • 0342784712 scopus 로고
    • Biofunctional properties of oats
    • G. E. Inglet and L. Munck, eds. Academic Press: New York
    • Gould, M. R., Anderson, J. W., and O'Mahony, S. 1980. Biofunctional properties of oats. Pages 447-460 in: Cereals for Food and Beverages. G. E. Inglet and L. Munck, eds. Academic Press: New York.
    • (1980) Cereals for Food and Beverages , pp. 447-460
    • Gould, M.R.1    Anderson, J.W.2    O'Mahony, S.3
  • 12
    • 0000523511 scopus 로고
    • Application of size reduction theory to roller mill design and operation
    • Haque, E. 1991. Application of size reduction theory to roller mill design and operation. Cereal Foods World 36:368-375.
    • (1991) Cereal Foods World , vol.36 , pp. 368-375
    • Haque, E.1
  • 13
    • 0001400781 scopus 로고
    • β-Glucan-enriched fractions from laboratory-scale dry milling and sieving of barley and oats
    • Knuckles, B. E., Chiu, M. M., and Betschart, A. A. 1992. β-Glucan-enriched fractions from laboratory-scale dry milling and sieving of barley and oats. Cereal Chem. 69:198-202.
    • (1992) Cereal Chem. , vol.69 , pp. 198-202
    • Knuckles, B.E.1    Chiu, M.M.2    Betschart, A.A.3
  • 14
    • 84979434918 scopus 로고
    • Enzymatic quantification of (1→3),(1→4)-β-glucan in barley and malt
    • McCleary, B. V., and Glennie-Holmes, M. 1985. Enzymatic quantification of (1→3),(1→4)-β-glucan in barley and malt. J. Inst. Brew. 91:285-295.
    • (1985) J. Inst. Brew. , vol.91 , pp. 285-295
    • McCleary, B.V.1    Glennie-Holmes, M.2
  • 15
    • 0001897375 scopus 로고
    • Comparisons of dietary fiber and selected nutrient compositions of oat and other bran fractions
    • P. J. Wood, ed. Am. Assoc. Cereal Chem.: St. Paul, MN
    • Marlett, J. A. 1993. Comparisons of dietary fiber and selected nutrient compositions of oat and other bran fractions. Pages 49-82 in: Oat Bran. P. J. Wood, ed. Am. Assoc. Cereal Chem.: St. Paul, MN.
    • (1993) Oat Bran , pp. 49-82
    • Marlett, J.A.1
  • 16
    • 0342784708 scopus 로고
    • Processing: Current practice and novel processes
    • P. J. Wood, ed. Am. Assoc. Cereal Chem.: St. Paul, MN
    • Paton, D., and Lenz, M. K. 1993. Processing: Current practice and novel processes. Pages 25-47 in: Oat Bran. P. J. Wood, ed. Am. Assoc. Cereal Chem.: St. Paul, MN.
    • (1993) Oat Bran , pp. 25-47
    • Paton, D.1    Lenz, M.K.2
  • 17
    • 0002862038 scopus 로고
    • Chemical composition of kernel structures
    • Y. Pomeranz, ed. Am. Assoc. Cereal Chem.: St. Paul, MN
    • Pomeranz, Y. 1988. Chemical composition of kernel structures. Pages 97-114 in: Wheat Chemistry and Technology, Vol. 1. Y. Pomeranz, ed. Am. Assoc. Cereal Chem.: St. Paul, MN.
    • (1988) Wheat Chemistry and Technology , vol.1 , pp. 97-114
    • Pomeranz, Y.1
  • 18
    • 0008836051 scopus 로고
    • Physiological responses to dietary oats in animal models
    • P. J. Wood, ed. Am. Assoc. Cereal Chem.: St. Paul, MN
    • Schinnick, F. L., and Marlett, J. A. 1993. Physiological responses to dietary oats in animal models. Pages 113-137 in: Oat Bran. P. J. Wood, ed. Am. Assoc. Cereal Chem.: St. Paul, MN.
    • (1993) Oat Bran , pp. 113-137
    • Schinnick, F.L.1    Marlett, J.A.2
  • 19
    • 0027286847 scopus 로고
    • Isolation and chemical characterization of water-soluble mixed-linkage β-glucans, and arabinoxylans in oat milling fractions
    • Westerlund, E., Andersson, R., and Aman, P. 1993. Isolation and chemical characterization of water-soluble mixed-linkage β-glucans, and arabinoxylans in oat milling fractions. Carbohydr. Polym. 20:115-123.
    • (1993) Carbohydr. Polym. , vol.20 , pp. 115-123
    • Westerlund, E.1    Andersson, R.2    Aman, P.3
  • 20
    • 0007110481 scopus 로고
    • Potential for β-glucan enrichment in brans derived from oat (Avena sativa L.) cultivars of different (1→),(1→4)-β-glucan concentrations
    • Wood, P. J., Weisz, J., and Fedec, P. 1991. Potential for β-glucan enrichment in brans derived from oat (Avena sativa L.) cultivars of different (1→),(1→4)-β-glucan concentrations. Cereal Chem. 68:48-51.
    • (1991) Cereal Chem. , vol.68 , pp. 48-51
    • Wood, P.J.1    Weisz, J.2    Fedec, P.3
  • 21
    • 0000078623 scopus 로고
    • Protein concentrates from oat flours by air classification of normal and high-protein varieties
    • Wu, Y. V., and Stringfellow, A. C. 1973. Protein concentrates from oat flours by air classification of normal and high-protein varieties. Cereal Chem. 50:489-496.
    • (1973) Cereal Chem. , vol.50 , pp. 489-496
    • Wu, Y.V.1    Stringfellow, A.C.2
  • 22
    • 0000435909 scopus 로고
    • Enriched protein- and β-glucan fractions from high-protein oats by air classification
    • Wu, Y. V., and Stringfellow, A. C. 1995. Enriched protein-and β-glucan fractions from high-protein oats by air classification. Cereal Chem. 72:132-134.
    • (1995) Cereal Chem. , vol.72 , pp. 132-134
    • Wu, Y.V.1    Stringfellow, A.C.2
  • 23
    • 0342784707 scopus 로고
    • Oats and their dry-milled fractions: Protein isolation and properties of four varieties
    • Wu, Y. V., Sexson, K. R., Cavins, J. F., and Inglett, G. E. 1972. Oats and their dry-milled fractions: Protein isolation and properties of four varieties. J. Agric. Food Chem. 20:757-761.
    • (1972) J. Agric. Food Chem. , vol.20 , pp. 757-761
    • Wu, Y.V.1    Sexson, K.R.2    Cavins, J.F.3    Inglett, G.E.4
  • 24
    • 84987285732 scopus 로고
    • Extraction of a high-protein layer from oat groat bran and flour
    • Youngs, V. L. 1974. Extraction of a high-protein layer from oat groat bran and flour. J. Food Sci. 39:1045-1046.
    • (1974) J. Food Sci. , vol.39 , pp. 1045-1046
    • Youngs, V.L.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.