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- Zavareze, Elessandra da Rosa, et al. Show all 7 Authors
- Food chemistry 2011 v.128 no.4 pp. 982-987
- adhesion; binding capacity; cholic acid; digestion; food quality; foods; glucose; hardness; hydrogen peroxide; oat bran; oats; oxidation; physicochemical properties; viscosity
- ... The objective of this work was promote oxidation of β-glucan from oat bran with hydrogen peroxide at different concentration levels (0.3%, 0.6% and 0.9% H₂O₂) and reaction times (30 and 60min), and evaluate the physicochemical and functional properties of isedoxidised β-glucan with in-vitro tests. An increase in carbonyl and carboxyl groups and alterations in swelling power were verified in the ox ...