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ARS Home Pacific West Area Albany, California Western Regional Research Center Healthy Processed Foods Research Research Publications at this Location





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- Rebecca Milczarek *(Scopus)*
- Yuzhu Zhang *(PubMed)*

Title:   Author  item
                                            Yokoyama, Wallace

                                                         - *Wally*item
                                            Knuckles, Bennyitem
                                            Inglett, George
  Submitted to: American Chemical Society Abstracts
                                    Publication Type: Abstract Only
                                    Publication Acceptance Date: 3/31/2000
                                    Publication  Date: N/A
                                    Citation: N/AInterpretive Summary:
                                Technical Abstract: Food processing is often associated with degradation of nutritional and sensory quality.  Thermal and mechanical processes in combination with atmospheric oxygen often results in loss of labile vitamins, increases rancidity, softens texture and reduces polymer size.  Shear, acid and endogenous hydrolases present during food processing can reduce the size of fdietary fiber polymers.  The cholesterol reducing properties of soluble dietary polymers are thought to be related to the high viscosity of soluble polymers.  Using size exclusion chromatogrphy with multiple angle laser light scattering to determine polymer size, we show that processed fiber from barley, oat and corn although considerably reduced in size are more active in reducing plasma cholesterol in test animals.


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