Impact of flour particle size and autoclaving on β-glucan physicochemical properties and starch digestibility of barley rusks as assessed by in vitro assays

Bioactive Carbohydrates and Dietary Fibre

Volumn 4, Issue 1, 2014, Pages 58-73

  Lazaridou, A ^a   Marinopoulou, A ^a   Matsoukas, N P ^a   Biliaderis, C G ^a  

^a ARISTOTLE UNIVERSITY OF THESSALONIKI   (Greece)

Author keywords

Barley rusks; In vitro starch digestion; Viscosity; Glucan molecular weight; Glucan solubility; Glucanase activity

Indexed keywords

AMYLASE; BETA GLUCAN; GLUCOSE OXIDASE; GLUTEN; PROTEIN GLUTAMINE GAMMA GLUTAMYLTRANSFERASE; STARCH; XYLAN ENDO 1,3 BETA XYLOSIDASE;

ARTICLE; AUTOCLAVE; BARLEY; CONTROLLED STUDY; DIGESTION; ENZYMATIC DEGRADATION; ENZYME ACTIVITY; ENZYME DEGRADATION; FERMENTATION; FLOUR; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; IN VITRO STUDY; MOLECULAR WEIGHT; NONHUMAN; NUTRITIONAL VALUE; PARTICLE SIZE; PHYSICAL CHEMISTRY; PRIORITY JOURNAL;

EID: 84904549077     PISSN: 22126198     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.bcdf.2014.06.009     Document Type: Article

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