How does the preparation of rye porridge affect molecular weight distribution of extractable dietary fibers?

International Journal of Molecular Sciences

Volumn 12, Issue 5, 2011, Pages 3381-3393

  Rakha, Allah ^a   Åman, Per ^a   Andersson, Roger ^a  

^a SWEDISH UNIVERSITY OF AGRICULTURAL SCIENCES   (Sweden)

Author keywords

Glucan; Arabinoxylan; Fructan; Molecular weight; Porridge making; Whole grain rye

Indexed keywords

ARABINOXYLAN; BETA GLUCAN; FRUCTAN; SODIUM CHLORIDE; XYLAN;

ARTICLE; CARBOHYDRATE ANALYSIS; CHEMICAL COMPOSITION; CONTROLLED STUDY; DIETARY FIBER; FLUOR; INCUBATION TEMPERATURE; ISOLATION PROCEDURE; MOLECULAR WEIGHT; NONHUMAN; REACTION TIME; ROOM TEMPERATURE; RYE; ANALYSIS; CHEMISTRY; CHROMATOGRAPHY; COOKING; FLOUR; PROCEDURES;

SECALE CEREALE;

BETA-GLUCANS; CHROMATOGRAPHY; COOKING; DIETARY FIBER; FLOUR; FRUCTANS; MOLECULAR WEIGHT; SECALE CEREALE; XYLANS;

EID: 79957838847     PISSN: None     EISSN: 14220067     Source Type: Journal    
DOI: 10.3390/ijms12053381     Document Type: Article

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