Article ID Journal Published Year Pages File Type
10541208 Food Chemistry 2013 7 Pages PDF
Abstract
► The viscosity of oat and barley beta-glucan extracts decreases during storage. ► Beta-glucan extracts contain endogenous H2O2 that reacts to radical species. ► Radical formation measured by ESR did not predict the stability of viscosity during storage.
Keywords
Related Topics
Physical Sciences and Engineering Chemistry Analytical Chemistry
Preview
Formation of oxidising species and their role in the viscosity loss of cereal beta-glucan extracts
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