Grain fractionation technologies for cereal beta-glucan concentration
作者： Thava Vasanthan , Feral Temelli
DOI: 10.1016/J.FOODRES.2008.07.022
关键词:
摘要: Abstract Mixed linkage beta-glucan is a cell wall component of cereal grains such as oat and barley. A number nutritional studies have demonstrated link between the regular consumption foods containing at physiologically effective concentrations reduced risk chronic health problems. However, since exists in lower grains, its incorporation into levels without compromising sensory attributes has been problem. Therefore, industry interest growing to produce concentrates. This article reviews different types dry wet technologies available for concentration with focus on commercial scale processing their impact physicochemical properties beta-glucan.
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