6533b858fe1ef96bd12b6125

RESEARCH PRODUCT

Quantitative analysis of oat by Infrared spectroscopy

M. MarauskaM. BekersMara Grube

subject

Lactobacillus acidophilusLiquid fractionChemistryDietary fibrefood and beveragesInfrared spectroscopyFood scienceQuantitative analysis (chemistry)

description

Oat products as a source of soluble dietary fibre have shown to exhibit distinct hypocholesterolemic and hypoglycaemic effects in humans and recently have become a key focus of the nutrition and medical communities. Interest in assaying the contents of (1→3), (1→4)-β-D-ghican, referred to hereafter as β-glucan, in barley, malt and oat has been increasing because of its nutritional and technological importance [1].

yearjournalcountryeditionlanguage
1999-01-01
https://doi.org/10.1007/978-94-011-4479-7_278