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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2024

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Foods

ISSN

2304-8158

e-ISSN

2304-8158

Svazek periodika

13

Číslo periodika v rámci svazku

FEB 2024

Stát vydavatele periodika

CH - Švýcarská konfederace

Počet stran výsledku

21

Strana od-do

—

Kód UT WoS článku

001161127500001

EID výsledku v databázi Scopus

2-s2.0-85184731303