The effects of steaming and roasting treatments on β-glucan, lipid and starch in the kernels of naked oat (Avena nuda)

Journal of the Science of Food and Agriculture

Volumn 90, Issue 4, 2010, Pages 690-695

  Hu, Xinzhong ^a   Xing, Xiaohui ^a   Ren, Changzhong ^b  

^a NORTHWEST A F UNIVERSITY   (China)

^b Baicheng Academy of Agricultural Sciences   (China)

Author keywords

glucan; Enzyme deactivation; Infrared roasting; Lipid; Naked oat (Avena nuda); Starch

Indexed keywords

BETA GLUCAN; ENZYME; LIPID; STARCH; VEGETABLE PROTEIN; CARBOHYDRATE DIET; FAT INTAKE; GEL;

ARTICLE; CARBOHYDRATE DIET; CHEMISTRY; COOKING; ENZYMOLOGY; FAT INTAKE; FLOUR; GEL; INFRARED RADIATION; PLANT SEED; POACEAE; PROTEIN DENATURATION; RADIATION EXPOSURE; VISCOSITY; ANALYSIS; RADIATION RESPONSE;

BETA-GLUCANS; COOKERY; DIETARY CARBOHYDRATES; DIETARY FATS; ENZYMES; FLOUR; GELS; INFRARED RAYS; LIPIDS; PLANT PROTEINS; POACEAE; PROTEIN DENATURATION; SEEDS; STARCH; VISCOSITY; COOKING;

AVENA NUDA;

EID: 76749131779     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3870     Document Type: Article

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