Add to ORKGThe aim of the current study is to investigate the effect of pure α-amylase on the Beta-glucan content, the production yield, and the rheological properties of oat-drink. The results showed the significant increase in the Beta-glucan (0.40 g/ml) in oat-drink treated with pure α-amylase.This publication is supported by basic foundation of Chair of Food Science and Technology (P170195VLTQ) and by project ‘VALORTECH’ received funding from the European Union’s Horozon 2020 research and innovation programme under grant agreement No 810603
Oats contain 3-5% of mixed linked beta-glucan, or (1-3), (1-4) â-D-glucan, referred to hereafter as ...
Oat bran is a nutritionally rich ingredient, but it is underutilized in semi-moist and liquid foods ...
AbstractFibers of β-glucan have been added to foods for their thickening properties, their ability t...
Oats and barley are unique cereals owing to their nutritional and health benefits. Soluble dietary f...
Background. In the past years, there has been a major shift towards the consumption of healthier, mo...
Oat is a nutritionally valuable raw material, being rich in complex carbohydrates, good quality prot...
Työn tarkoituksena oli kehittää rakenteeltaan ja toiminnaltaan optimaalinen kaurajuomajauhe beetaglu...
AbstractFibers of β-glucan have been added to foods for their thickening properties, their ability t...
AbstractThe objective of this work was promote oxidation of β-glucan from oat bran with hydrogen per...
An extraction method for mixed-linkage β-glucan from oat and barley was developed in order to minimi...
Three major oat components, β-glucan, starch, and protein, and their interactions were evaluated for...
Objective: This study is done in respect to develop a milk based product having both the properties ...
Oat β-glucan is a water soluble polysaccharide which has been approved as a functional bioactive ing...
Kauran jyvä, kauran ydin sisältää 3-4 % ns. vaihtuvasidoksellista beetaglukaania, jossa glukoosiyksi...
The soluble oat fibre has been shown to have an effect on the postprandial blood glucose levels and ...
Oats contain 3-5% of mixed linked beta-glucan, or (1-3), (1-4) â-D-glucan, referred to hereafter as ...
Oat bran is a nutritionally rich ingredient, but it is underutilized in semi-moist and liquid foods ...
AbstractFibers of β-glucan have been added to foods for their thickening properties, their ability t...
Oats and barley are unique cereals owing to their nutritional and health benefits. Soluble dietary f...
Background. In the past years, there has been a major shift towards the consumption of healthier, mo...
Oat is a nutritionally valuable raw material, being rich in complex carbohydrates, good quality prot...
Työn tarkoituksena oli kehittää rakenteeltaan ja toiminnaltaan optimaalinen kaurajuomajauhe beetaglu...
AbstractFibers of β-glucan have been added to foods for their thickening properties, their ability t...
AbstractThe objective of this work was promote oxidation of β-glucan from oat bran with hydrogen per...
An extraction method for mixed-linkage β-glucan from oat and barley was developed in order to minimi...
Three major oat components, β-glucan, starch, and protein, and their interactions were evaluated for...
Objective: This study is done in respect to develop a milk based product having both the properties ...
Oat β-glucan is a water soluble polysaccharide which has been approved as a functional bioactive ing...
Kauran jyvä, kauran ydin sisältää 3-4 % ns. vaihtuvasidoksellista beetaglukaania, jossa glukoosiyksi...
The soluble oat fibre has been shown to have an effect on the postprandial blood glucose levels and ...
Oats contain 3-5% of mixed linked beta-glucan, or (1-3), (1-4) â-D-glucan, referred to hereafter as ...
Oat bran is a nutritionally rich ingredient, but it is underutilized in semi-moist and liquid foods ...
AbstractFibers of β-glucan have been added to foods for their thickening properties, their ability t...