"â-glucan" - Selaus asiasanan mukaan Luonnonvarakeskuksen julkaisut

Viitteet 1-5 / 5

    • Characterisation for functional compounds of Italian oat genotypes 

      Sgrulletta, Daniela; Stefanis, Ester De; Conciatori, Andrea; Longoni, Cristina; Redaelli, Rita
      Agrifood Research ReportsMaa- ja elintarviketalous : 51 (MTT, 2004)
      Functional foods are defined as foods which give physiological benefits beyond simple nutrition: they enhance overall health, help prevention or treatment of a disease, improve physical and mental performance, via an ...

    • Effect of pH on viscosity of oat B-glucan 

      Salmenkallio-Marttila, Marjatta; Suortti, Tapani; Autio, Karin; Poutanen, Kaisa
      Agrifood Research ReportsMaa- ja elintarviketalous : 51 (MTT, 2004)
      Commercial oat bran concentrate (Natureal OBC native, Suomen Viljava Oy, Helsinki, Finland) was used as raw material to isolate high molecular weight â-glucan by acid extraction (Suortti et al. 2003). HPLC-SEC was used ...

    • Effects of gluten, water and processing conditions on oat bread quality 

      Flander, Laura; Salmenkallio-Marttila, Marjatta; Suortti, Tapani; Autio, Karin
      Agrifood Research ReportsMaa- ja elintarviketalous : 51 (MTT, 2004)
      The aim of our work was to optimise the whole grain oat baking process both in terms of bread quality and physiological functionality of oat â-glucan in bread. The flour used in baking was whole grain oat (51%) and wheat ...

    • Oat - a multifunctional grain 

      Peterson, David M.
      Agrifood Research ReportsMaa- ja elintarviketalous : 51 (MTTMTT, 2004)
      The multifunctional uses of oat include animal feed, human food and raw material for food, health care, and cosmetic products. The major components of oat that contribute to its functions include protein, oil, starch and ...

    • The effect of processing on the extractability and molecular weight of oat beta-glucan 

      Anttila, Heli; Wood, Peter; Brummer, Yolanda; Sontag-Strohm, Tuula; Salovaara, Hannu
      Agrifood Research ReportsMaa- ja elintarviketalous : 51 (MTT, 2004)
      The beneficial physiological effects of oat (1-4)(1-3)- beta-D-glucan are believed to be due to its ability to increase viscosity in the lumen of the small intestine. Viscosity is a function of the solubility and molecular ...