Process-Induced Changes in the Quantity and Characteristics of Grain Dietary Fiber

Ndegwa H. Maina, Anne Rieder, Yamina De Bondt, Noora Mäkelä-Salmi, Stefan Sahlstrøm, Outi Mattila, Lisa M. Lamothe, Laura Nyström, Christophe M. Courtin, Kati Katina, Kaisa Poutanen

Research output: Contribution to journalReview Articlepeer-review

Original languageEnglish
Article number2566
JournalFoods
Volume10
Issue number11
Number of pages29
ISSN2304-8158
DOIs
Publication statusPublished - 25 Oct 2021
MoE publication typeA2 Review article in a scientific journal

Fields of Science

  • 3143 Nutrition
  • dietary fiber arabinoxylans
  • beta-glucan
  • fructans
  • resistant starch
  • processing
  • RESISTANT STARCH FORMATION
  • MOLECULAR-WEIGHT DISTRIBUTION
  • TRITICUM-AESTIVUM L.
  • IN-VITRO DIGESTION
  • BARLEY BETA-GLUCAN
  • CELL-WALL POLYSACCHARIDES
  • FERMENTED WHEAT BRAN
  • BREWERS SPENT GRAIN
  • RICE ORYZA-SATIVA
  • PHYSICOCHEMICAL PROPERTIES

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