Cereal β-d-Glucans in Food Processing Applications and Nanotechnology Research
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027006%3A_____%2F24%3A10177151" target="_blank" >RIV/00027006:_____/24:10177151 - isvavai.cz</a>
Result on the web
<a href="https://www.mdpi.com/2304-8158/13/3/500/pdf?version=1707039944" target="_blank" >https://www.mdpi.com/2304-8158/13/3/500/pdf?version=1707039944</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/foods13030500" target="_blank" >10.3390/foods13030500</a>
Alternative languages
Result language
angličtina
Original language name
Cereal β-d-Glucans in Food Processing Applications and Nanotechnology Research
Original language description
Cereal (1,3)(1,4)-beta-d-glucans, known as beta-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 beta-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 objective of this review is to describe the primary procedures for the production of beta-d-glucans from cereal grains, to define the processing factors influencing their properties, and to summarize their current use in the production of novel cereal-based foods. Additionally, the study delves into the utilization of beta-d-glucans in the rapidly evolving field of nanotechnology, exploring potential applications within this technological realm.
Czech name
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Czech description
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Classification
Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
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OECD FORD branch
40106 - Agronomy, plant breeding and plant protection; (Agricultural biotechnology to be 4.4)
Result continuities
Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace
Others
Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Foods
ISSN
2304-8158
e-ISSN
2304-8158
Volume of the periodical
13
Issue of the periodical within the volume
3
Country of publishing house
CH - SWITZERLAND
Number of pages
21
Pages from-to
500
UT code for WoS article
001161127500001
EID of the result in the Scopus database
2-s2.0-85184731303