Effect of the temperature on the degradation of β-glucan promoted by iron(II)

Bioactive Carbohydrates and Dietary Fibre

Volumn 2, Issue 2, 2013, Pages 99-107

  Faure, Audrey M ^a   Knüsel, Raphael ^a   Nyström, Laura ^a  

^a ETH ZURICH   (Switzerland)

Author keywords

Glucan; Hydroxyl radical; Iron(II); Oxidative cleavage

Indexed keywords

ASCORBIC ACID; BETA GLUCAN; FERROUS ION; HYDROXYL RADICAL; REDUCING AGENT;

AQUEOUS SOLUTION; ARTICLE; DEGRADATION; FLOW KINETICS; FUNCTIONAL FOOD; HEATING; PRIORITY JOURNAL; PROCESSING; STORAGE TEMPERATURE; TEMPERATURE DEPENDENCE; VISCOSITY;

EID: 84886814102     PISSN: 22126198     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.bcdf.2013.09.003     Document Type: Article

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