Effect of drying temperature on quality of β-glucan in white oat grains Avaliação da temperatura de secagem na qualidade de β-glicanas em grãos de aveia branca

Effect of drying temperature on quality of β-glucan in white oat grains Avaliação da temperatura de secagem na qualidade de β-glicanas em grãos de aveia branca

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, chemica...

Full description

Bibliographic Details
Main Authors: Leandro da Conceição Oliveira, Maurício Oliveira, Volnei Luiz Meneghetti, Simone Mazzutti, Luciane Maria Colla, Moacir Cardoso Elias, Luiz Carlos Gutkoski
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2012-12-01
Series:Food Science and Technology
Subjects:
Avena sativa
absorção de água
retenção de água
gelatinização
water absorption
water retention
gelatinization
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400023

Internet

http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000400023

Similar Items