ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Microspectrophotometry was used to differentiate and characterize several common insoluble fibers used in bakery and dietary products. Thirteen fiber samples were analyzed: oat (7), cottonseed (1), soy (2), pea (1), alpha-cellulose (1), and raw ground oat hulls. A computer-controlled microspectrophotometer with high pressure xenon lamp and a grating monochromator was used to measure absorbance spectra at 230-350 nm. Each fiber type had a distinctive absorption spectrum, and showed characteristic spectra that could be used to distinguish one fiber from another. Alpha-cellulose, soy, cottonseed, and pea fibers spectra were distinctly different from oat fibers and hulls.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1992.tb11309.x
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