Cereal non-starch polysaccharides as functional food ingredients: structure - physical properties relations
2009
Biliaderis, C.G. | Lazaridou, A., Aristotle University of Thessaloniki, Thessaloniki (Greece). Faculty of Agriculture, Department of Food Science and Technology
This paper will provide updated information on structure, physical properties, and functionality (technological aspects, physiological activity-health benefits) of cereal beta-glucans, arabinoxylans by focusing attention on structure-function relations of these biopolymers in model systems and real food products.
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书目信息
页码
pp. 197-201
其它主题
Gelification; Cereale; Polisacaridos; Gelificacion; Viscosite; Ingredient
语言
英语
注释
Summary (En)
3 graphs
20 ref.
类型
Summary
2010-05-15
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