Effect of particle size on the water sorption properties of cereal fibers

Journal of Food Quality

Volumn 25, Issue 1, 2002, Pages 63-73

  Strange, Elizabeth D ^a   Onwulata, Charles I ^a  

^a EASTERN REGIONAL RESEARCH CENTER   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ADSORPTION ISOTHERMS; DIFFUSION; FOOD PRODUCTS; MOISTURE; MONOLAYERS; PARTICLE SIZE ANALYSIS; SIEVES; WATER ABSORPTION;

WATER ADSORPTION INDICES (WAI);

FOOD PROCESSING;

AVENA; TRITICUM AESTIVUM; ZEA MAYS;

EID: 0036004474     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2002.tb01008.x     Document Type: Article

References (27)

1. Flow characteristics and the water retention properties of wheat bran
2. Moisture adsorption characteristics and storage stability of rice bran protein concentrate
3. Processing and dietary fiber ingredient applications of corn bran
4. Comparative effects of particle size reduction on physical structure and water binding properties of several plant fibers
5. Moisture sorption characteristics of several food fibers
6. Chemical, physical, and baking properties of apple fiber compared with wheat and oat bran
7. Diffusion of water in cereal-bread type food fibers
8. Adsorption of water or cereal-bread type dietary fibers
9. An improved simple gravimetric method for measurement of high water activities
10. Water and ice
11. The effects of wheat bran particle size and storage period on bran flavour and baking quality of bran/flour blends
12. Adsorption of bile acids on cereal type food fibers
13. Effects of soy fiber, salt, sugar and screw speed on physical properties and microstructure of corn meal extrudate
14. Bioavailability of vitamins A and E as influenced by wheat bran and bran particle size
15. β-Glucan-enriched fractions from laboratory-scale dry milling and sieving of barley and oats
16. Effect of commercial oat bran on the characteristics and composition of bread
17. Moisture transfer properties of dry and semimoist foods
18. Wholemeal bread quality - Processing and ingredient interactions
19. Thermodynamic properties of food in dehydration
20. Influence of water activity on food product quality and stability
21. Moisture sorption characteristics of a heat-desiccated whole milk product (KHOA)
22. Processed vegetable products. Calibration of water activity measuring instruments and devices: Collaborative study
23. The evaluation of BET constants from sorption isotherms data
24. What is a high fiber diet?
25. Effect of wheat bran particle size on dough rheological properties