Water-extractable arabinoxylan from pearled flours of wheat, barley, rye and triticale. Evidence for the presence of ferulic acid dimers and their involvement in gel formation

Journal of Cereal Science

Volumn 34, Issue 2, 2001, Pages 207-214

  Dervilly Pinel, G ^a,b   Rimsten, L ^a,b   Saulnier, L ^a,b   Andersson, R ^a,b   Aman P ^a,b  

^a CEMAGREF   (France)

^b SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Cereals; Ferulic acid dimers; Oxidative gelation; Water extractable arabinoxylan

Indexed keywords

HORDEUM VULGARE SUBSP. VULGARE; SECALE CEREALE; TRITICOSECALE; TRITICUM AESTIVUM;

EID: 0034870584     PISSN: 07335210     EISSN: None     Source Type: Journal    
DOI: 10.1006/jcrs.2001.0392     Document Type: Article

References (33)

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