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| 1 | 双螺杆挤压工艺对大麦面粉中水溶性戊聚糖含量的影响显示文摘本文探讨了双螺杆挤压机在不同的工艺条件下对两种大麦CDCCandle(以含蜡质淀粉为主)和Phoenix(以含普通淀粉为主)面粉中的水溶性戊聚糖(WSP)含量的影响,以及不同温度(30、45、65和85℃)段下WSP含量的变化。经挤压处理后面粉中的WSP明显高于没有经挤压处理的面粉,在CDCCandle大麦面粉中WSP的含量随着挤压的温度和湿度增大而增加,但在Phoenix面粉中WSP的含量随着挤压的温度的上升而有降低的趋势。经分析表明戊聚糖的水溶性越小,其阿拉伯糖与木糖(A/X)之比值越小。在未经挤压处理的面粉中,CDCCandle大麦面粉中所含的膳食纤维、β-葡聚糖和戊聚糖的含量均高于Phoenix大麦面粉。 | 王金华 Feral Temelli Thava Vansanthan | 2002 | 食品科学2002，23，7： | 7 |
| 2 | 膨化工艺对大麦麸皮中β-葡聚糖水溶性的影响显示文摘β 葡聚糖在蜡质淀粉型大麦Candle麸皮中的含量 (11 62 % ,w/w ,干基 )、提取率(83 5 4% )和水溶性 (3 2 2 7% )都明显高于普通淀粉型大麦Phoenix(7 19%、74 95 %和2 0 5 5 % )。两种麸皮经挤压膨化工艺处理后 ,其中 β 葡聚糖水溶性的含量 (w/w ,干基 )各增加了 2 8 3 5 %和 14 5 3 %。提取纯化后的 β 葡聚糖水溶性亦受到挤压膨化工艺条件的影响。为进一步解释两种 β 葡聚糖水溶性的差异性 ,还讨论了在两种水溶性 β | 王金华 张声华 Jiang Gaosong Thava Vansanthan | 2003 | 食品与机械2003，19，1： | 4 |
| 3 | PHYTIC ACID显示文摘 | Lori Oatway Thava Vasanthan James H Helm | 2001 | Food Reviews International2001，17，4： | 1 |
| 4 | Diagnosis of fatty liver disease: is biopsy necessary?显示文摘 | Diamond Joy Vallipuram R. Thava Brian B. Scott | 2003 | European Journal of Gastroenterology & Hepatology2003，，5： | 1 |
| 5 | Diagnosis of fatty liver disease: is biopsy necessary? 显示文摘 | Joy D Thava VR Scott BB | 2003 | Eur J Gastroenterol Hepatol2003，15，： | 1 |
| 6 | The suitability of barley and corn starches in their native and chemically modified forms for volatile meat flavor encapsulation 显示文摘 | You - Jin Jeon Thava Vasanthan Feral Temelli | 2003 | Food Research International2003，36，： | 1 |
| 7 | The suitability of barley and corn starches in their native and chemically modified forms for volatile meat flavor encapsulation显示文摘 | You-Jin Jeon Thava Vasanthan Feral Temelli Byung-Kwon Qong | 2003 | Food Research International2003，36，： | 1 |
| 8 | PHYTIC ACID显示文摘 | Lori Oatway Thava Vasanthan James H Helm | 2001 | Food Reviews International2001，17，4： | 1 |
| 9 | Amylolysis of amylopectin and amylose isolated from wheat, triticale, corn and barley starches 显示文摘 | Sabaratnam Naguleswaran Thava Vasanthan Ratnajothi Hoo- ver | 2014 | Food Hydrocolloids2014，35，： | 1 |
| 10 | Analysis of phenolic acids in barley by high-performance liquid chromatography 显示文摘 | Yu J Thava V Feral T | 2001 | J Agric Food Chem2001，49，： | 1 |
| 11 | An anticoagulative polysaccharide from an enzymatic hydrolysate of Ecklonia cava显示文摘 | Yasantha A Won-Kyo J Thava V | 2006 | Carbohydr Polym2006，66，2： | 1 |
| 12 | Dietary fiber profile of barley flour as affected by extrusion cooking显示文摘 | Vasanthan Thava Jiang Gaosong Yeung Judy | 2002 | Food Chemistry2002，77，1： | 1 |
| 13 | Diagnosis of fatty liver disease: Is biopsy necessary显示文摘 | Joy D Thava V R Scott B B | 2003 | Eur J Gastroen Hepat2003，15，5： | 1 |
| 14 | Impacts of pH and heating temperature on formationmechanisms and properties of thermally induced canolaprotein gels显示文摘 | CHEN YANG YIXIANG WANG THAVA VASANTHAN | 2014 | Food Hydrocolloids2014，，40： | 1 |
| 15 | Dietary fiber profile of barley flour as affected by extrusion cooking显示文摘 | Vasanthan Thava Jiang Gaosong Yeung Judy | 2002 | Food Chemistry2002，77，1： | 1 |
| 16 | Dietary fiber profile of barley flour as affected by extrusion cooking显示文摘 | Thava Vasanthan Jiang Gaosong Judy Yeung Jihong Li | 2002 | Food Chemistry2002，，1： | 1 |
| 17 | Dietary fiber profile of barley flour as affected by extrusion cooking显示文摘 | Vasanthan Thava Jiang Gaosong Yeung Judy | 2002 | Food Chemistry2002，77，1： | 1 |
| 18 | An anti coagulafive polysaceharide from an enzymatic hydrolysate of Eclgonia cam 显示文摘 | Yasantha A Won--Kyo J Thava V | 2006 | Carbohydr Polym2006，66，2： | 1 |
| 19 | Dietary fiber profile of barley flour as affected by extrusion cooking 显示文摘 | Vasanthan Thava Jiang Gaosong Yeung Judy | 2002 | Food Chemistry2002，77，1： | 1 |
| 20 | The suitability of barley and corn starches in their native and chemically modified forms for volatile meat flavor encapsulation 显示文摘 | You - Jin Jeon Thava Vasanthan Feral Temelli | 2003 | Food Research International2003，36，： | 1 |
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