Effect of drying temperature on quality of β-glucan in white oat grains

Oats have received attention because of their nutritional characteristics, especially their high-quality content of β-glucan. The drying process reduces water content; therefore they can be preserved for long periods. However, high-temperature drying process may affect the physical, chemical, and fu...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser: Leandro da Conceição Oliveira, Maurício Oliveira, Volnei Luiz Meneghetti, Simone Mazzutti, Luciane Maria Colla, Moacir Cardoso Elias, Luiz Carlos Gutkoski
Format: Artigo
Sprache:Inglês
Veröffentlicht: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2012-12-01
Schriftenreihe:Food Science and Technology
Schlagworte:
Avena sativa
absorção de água
retenção de água
gelatinização
Online Zugang:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400023&lng=en&tlng=en
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