Sökning: "β-glucan molecular weight"

Visar resultat 1 - 5 av 7 avhandlingar innehållade orden β-glucan molecular weight.

1. 1. Barley malt products for improved intestinal health

   Författare :Cristina Teixeira; Kemicentrum Centrum för preventiv livsmedelsforskning; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; short-chain fatty acids; β-glucan; arabinoxylan; steeping; β-glucan molecular weight; Barley; microbiota; malt; Barley; malt; steeping; Beta-glucan; beta-glucan molecular weight; Arabinoxylan; short-chain fatty acids; Microbiota;

   Sammanfattning : Barley is a good source of dietary fibre, particularly β-glucan and arabinoxylan, to increase formation of short-chain fatty acids (SCFAs). Butyric and propionic acid are involved in the preservation of colonic barrier function, thus decreasing the risk of inflammation. LÄS MER

3. 2. Cholesterol-lowering properties of oats: Effects of processing and the role of oat components

   Författare :Tina Immerstrand; Avdelningen för livsmedel och läkemedel; []
   Nyckelord :MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; oats; oat β-glucan; cholesterol; mice;

   Sammanfattning : The cholesterol-lowering effect of oats has been studied for almost fifty years. The effect has hitherto essentially been associated with its content of β-glucans, the primary soluble dietary fibre in oats. LÄS MER

4. 3. Characterisation of dietary fibre in cereal grains and products : emphasis on triticale and rye

   Författare :Allah Rakha; Sveriges lantbruksuniversitet; Sveriges lantbruksuniversitet; []
   Nyckelord :LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES;

   Sammanfattning : Utility of cereals is mainly defined by their composition. High content of extractable dietary fibre (DF) with retained molecular features may be desired for human consumption to derive certain benefits associated with DF. LÄS MER

5. 4. Malting of Barley for healthy foods. Optimal conditions for phytate removal and preservation of ?-glucan, in vitro iron availability and degradation of phytate and ?-glucan during in vitro digestion

   Författare :Ann-Katrin Haraldsson; Chalmers tekniska högskola; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; phytate; Saccharomyces cerevisiae; iron availability; barley; phytase activity; beta-glucan; in vitro digestion; malting; Caco-2 cells;

   Sammanfattning : A high concentration of phytate (myo-inositol hexaphosphate) in cereals is known to impair absorption of dietary minerals. The aim of this work was to optimize a malting procedure to degrade phytate and/or increase phytase activity in barley to improve iron availability and to preserve the content of β-glucan, since β-glucan is associated with health promoting properties and is therefore of nutritional interest. LÄS MER

7. 5. Cereal Dietary Fibre - Physicochemical Properties and Suitability for Addition to Low-Fat Meat Products

   Författare :Karin Petersson; Livsmedelsteknik; []
   Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; dietary fibre; cereals; oat bran; rye bran; wheat bran; barley fibre; hydrolytic enzymes; physicochemical properties; low-fat sausages; low-fat meatballs; sensory perception; texture;

   Sammanfattning : It is well known that dietary fibre is good for the health. Cereals, and in particular the outer parts of the cereal kernels, are rich in dietary fibre. Rye bran, wheat bran, oat bran and barley fibre have been investigated regarding their suitability as additives in low-fat meat products. LÄS MER