Structural features of arabinoxylans extracted with water at different temperatures from two rye flours of diverse breadmaking quality

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 15, 2003, Pages 4404-4416

  Cyran, Malgorzata ^a   Courtin, Christophe M ^b   Delcour, Jan A ^b  

^a PLANT BREEDING AND ACCLIMATIZATION INSTITUTE NATIONAL RESEARCH INSTITUTE   (Poland)

^b UNIVERSITY OF LEUVEN   (Belgium)

Author keywords

Arabinoxylan structure; Cell wall components; Fractionation; Rye flour; Water extractable arabinoxylan

Indexed keywords

ARABINOSE; PHENOL DERIVATIVE; UNCLASSIFIED DRUG; WATER; XYLOPYRANOSYL DERIVATIVE; XYLOSE;

ARTICLE; BREAD; CELL WALL; COOKING; EXTRACTION; FLOUR; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; FRACTIONATION; HEATING; MOLECULAR WEIGHT; RYE; TEMPERATURE DEPENDENCE;

ARABINOSE; BREAD; CHEMICAL FRACTIONATION; FLOUR; MAGNETIC RESONANCE SPECTROSCOPY; MOLECULAR WEIGHT; QUALITY CONTROL; SECALE CEREALE; TEMPERATURE; WATER; XYLANS; XYLOSE;

ARA; SECALE CEREALE;

EID: 0038302401     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0300487     Document Type: Article

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