Cereal ß-d-Glucans in Food Processing Applications and Nanotechnology Research

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60460709%3A41210%2F24%3A100212" target="_blank" >RIV/60460709:41210/24:100212 - isvavai.cz</a>
Result on the web
<a href="https://doi.org/10.3390/foods13030500" target="_blank" >https://doi.org/10.3390/foods13030500</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.3390/foods13030500" target="_blank" >10.3390/foods13030500</a>

Result language
angličtina
Original language name
Cereal ß-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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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
21101 - Food and beverages

Publication year
2024
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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