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...

Popoln opis

Shranjeno v:
Bibliografske podrobnosti
Main Authors: Leandro da Conceição Oliveira, Maurício Oliveira, Volnei Luiz Meneghetti, Simone Mazzutti, Luciane Maria Colla, Moacir Cardoso Elias, Luiz Carlos Gutkoski
Format: Artigo
Jezik:Inglês
Izdano: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2012-12-01
Serija:Food Science and Technology
Teme:
Avena sativa
absorção de água
retenção de água
gelatinização
Online dostop:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400023&lng=en&tlng=en
Oznake: Označite
Brez oznak, prvi označite!

Podobne knjige/članki