Functional and physical properties of naked barley-based unexpanded extrudates: effects of low temperature
Sign Up to like & getrecommendations! Published in 2020 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2020.1826511
Abstract: ABSTRACT The purpose of this study was to provide a new approach to producing a slowly-digestible snack with sensory appeal suitable for people with hyperglycemia. The study was based on naked barley supplemented with other… read more here.
Keywords: low temperature; temperature; radical scavenging; scavenging rate ... See more keywords
Effect of Enzyme-Assisted Extraction on the Chemical Properties and Antioxidant Activities of Polysaccharides Obtained from the Wood Ear Mushroom, Auricularia auricula (Agaricomycetes).
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DOI: 10.1615/intjmedmushrooms.2021041906
Abstract: An effective method of polysaccharide extraction from Auricularia auricula (AAPs) by mannanase was developed and optimized by response surface methodology in which the ABTS+ [diammonium 2,2'-azino-bis(3-ethylben-zothiazoline-6-sulfonate radical] scavenging rate was the response. AAPs were graded… read more here.
Keywords: auricularia auricula; scavenging rate; extraction; effect ... See more keywords