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Filtering by: Subject Polysaccharides Decade 2010-2019

Studies in cereal science : arabinoxylans, glutenins, and their interactions; determining optimum water addition in noodle doughs; and quality and nutritional traits in a hard x soft wheat cross

Creator:

Kongraksawech, Teepakorn

Abstract:

The major components of wheat flour are keys to its functionality in processing and product quality. The major components, other than the lipids, are polymers: starch, protein, and non-starchy polysaccharides (NSP). In wheat NSP are primarily arabinoxylans (AX). These components are compartmentalized in the grain but are forced into close...

Resource Type:

Dissertation
Enzyme Supplementation of Broiler Chicken Diets Containing Whole Flax Seed as a Means to Increase n-3 Fatty Acids in Human Diets

Creator:

Apperson, K. Denise

Abstract:

Flax seed is a rich source of alpha-linolenic acid (ALA). Feeding broiler birds flax seed can increase n-3 fatty acids (FA) in meat tissues and can increase human intake of n-3 FA. However, non-starch polysaccharides (NSP) in flax seed decrease digestibility of lipids and proteins and have a negative impact...

Resource Type:

Masters Thesis

Full Text:

fatty acid NSP non-starch polysaccharide PL phospholipid PUFA polyunsaturated fatty acid RBC red