کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
9474482 | 1322373 | 2005 | 13 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The potential use of cereal (1â3,1â4)-β-d-glucans as functional food ingredients
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کلمات کلیدی
HDLHWMLWMFDAβ-glucan - β-گلوکانUS Food and Drug Administration - اداره غذا و داروی ایالات متحدهOats - جوBarley - جو degree of polymerisation - درجه پلیمریزاسیونGlycaemic index - شاخص گلیسمیdietary fibre - فیبرهای غذایی یا فیبرهای رژیمیhigh density lipoprotein - لیپوپروتئین با چگالی بالاlow density lipoprotein - لیپوپروتئین چگالی کمLDL - لیپوپروتئین کم چگالی(کلسترول بد)Bread - نانMolecular weight - وزن مولکولیhigh molecular weight - وزن مولکولی بالاlow molecular weight - وزن مولکولی کمPasta - پاستاglycaemic response - پاسخ گلیسمی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
علوم زراعت و اصلاح نباتات
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چکیده انگلیسی
The health-related importance of dietary fibre, as part of a balanced diet, has been recognised for decades. More recently, soluble fibre such as (1â3,1â4)-β-d-glucan (referred to as β-glucan), has been shown to have effects on the glycaemic, insulin, and cholesterol responses to foods. Cereals (such as barley and oats) are good sources for these functional ingredients, with studies clearly demonstrating their potential nutritional benefits. At the same time research has indicated that the efficacy of β-glucans may be related to extraction procedures, and factors such as dose, molecular weight and fine structure, and rheological characteristics of extracted and native β-glucans. Concurrently, research has focussed on the inclusion of β-glucans into both cereal and dairy-based food systems, illustrating their potential as ingredients to manipulate food structure and texture. Thus, β-glucans (from barley, oat, and other cereals) should be regarded as important functional ingredients for the cereal foods industry.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Cereal Science - Volume 42, Issue 1, July 2005, Pages 1-13
Journal: Journal of Cereal Science - Volume 42, Issue 1, July 2005, Pages 1-13
نویسندگان
Charles S. Brennan, Louise J. Cleary,