Physicochemical comparison of commercial vs. extracted β-glucans and structural characterization after enzymatic purification
Background: β-glucans (1-3: 1-4) are soluble fibers applied to foods due to their technological properties (water binding capacity, viscosity, emulsification and stabilization) and their beneficial effects on health. The functional properties of β-glucans can be lost during the extraction and purifi...
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| Główni autorzy: | , , , , , , |
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| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Universidad de Antioquia
2018-06-01
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| Seria: | Vitae |
| Hasła przedmiotowe: | |
| Dostęp online: | https://revistas.udea.edu.co/index.php/vitae/article/view/330163 |
| Etykiety: |
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