Effects of oxidative treatment on the physicochemical, rheological and functional properties of oat β-glucan

Food Chemistry

Volumn 128, Issue 4, 2011, Pages 982-987

  De Moura, Fernanda Aline ^a   Pereira, Juliane Mascarenhas ^a   Da Silva, Débora Oliveira ^a   Zavareze, Elessandra Da Rosa ^a   Da Silveira Moreira, Angelita ^a   Helbig, Elizabete ^a   Dias, Alvaro Renato Guerra ^a  

^a FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

Author keywords

Glucan; Bile acid; Fat; Oxidation; Texture; Viscosity

Indexed keywords

BILE ACID; BINDING CAPACITIES; BIOLOGICAL PROPERTIES; CARBONYL AND CARBOXYL GROUPS; CHEMICAL DIGESTION; CHOLIC ACIDS; CONCENTRATION LEVELS; FAT; FAT BINDING; FUNCTIONAL PROPERTIES; IN-VITRO TESTS; IN-VIVO; OAT BRAN; OXIDATIVE TREATMENT; SWELLING POWER; TECHNOLOGICAL PROPERTIES;

FOOD PRODUCTS; GLUCOSE; HYDROGEN; HYDROGEN PEROXIDE; VISCOSITY;

OXIDATION;

BETA GLUCAN; BILE ACID; CARBONYL DERIVATIVE; CARBOXYL GROUP; CHOLIC ACID; FAT; GLUCOSE; HYDROGEN PEROXIDE;

ADHESION; ARTICLE; BINDING AFFINITY; FLOW KINETICS; GELATION; IN VITRO STUDY; OAT; OXIDATION; PHYSICAL CHEMISTRY; REACTION TIME; VISCOSITY;

EID: 79958056635     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.04.003     Document Type: Article

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