학술논문
Improving the adsorption characteristics and antioxidant activity of oat bran by superfine grinding
Document Type
article
Author
Source
Food Science & Nutrition, Vol 11, Iss 1, Pp 216-227 (2023)
Subject
Language
English
ISSN
2048-7177
Abstract
Abstract Oat bran (OB) is a by‐product of oat, which is rich in β‐glucan. As a new food processing technology, ultrafine powder can improve the surface properties of samples. OB with different grinding times was prepared, and its functional components, physical properties, adsorption properties, and antioxidant properties were evaluated. Results showed that with increased grinding times, the average particle size of OB decreased significantly (p