Search results for "Liquid fraction"

Quantitative analysis of oat by Infrared spectroscopy

1999

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].