Cereal β-d-Glucans in Food Processing Applications and Nanotechnology Research
Lucie Jurkaninová,
Václav Dvořáček,
Veronika Gregusová
et al.
Abstract:Cereal (1,3)(1,4)-β-d-glucans, known as β-d-glucans, are cell wall polysaccharides observed in selected plants of grasses, and oats and barley are their good natural sources. Thanks to their physicochemical properties β-d-glucans have therapeutic and nutritional potential and a specific place for their functional characteristics in diverse food formulations. They can function as thickeners, stabilizers, emulsifiers, and textural and gelation agents in beverages, bakery, meat, and extruded products. The objecti… Show more
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