Added ß-glucan as a source of fibre for consumers: Dissertation

INIS

• fibers 100%
• intake 71%
• beverages 57%
• molecular weight 42%
• comparative evaluations 28%
• concentration 28%
• food 28%
• diet 28%
• blood 28%
• values 14%
• levels 14%
• balances 14%
• insulin 14%
• glucose 14%
• increasing 14%
• viscosity 14%
• recommendations 14%
• barley 14%
• oats 14%
• enrichment 14%
• flavor 14%
• carriers 14%
• cholesterol 14%
• freezing 14%

Keyphrases

• Glucan 100%
• Fiber Source 100%
• Soup 33%
• Sensory Characteristics 25%
• Dietary Fiber 16%
• High Molecular Weight 16%
• Dietary Fiber Intake 16%
• Liking 16%
• Willingness to Use 16%
• Sensory Properties 8%
• High Concentration 8%
• Barley 8%
• Low Molecular Weight 8%
• Low Viscosity 8%
• Insulin Response 8%
• Perceived Benefits 8%
• Health Claims 8%
• Western Countries 8%
• Functional Beverage 8%
• Ready-to-eat 8%
• Blood Cholesterol Level 8%
• Blood Glucose Response 8%
• Fibre Enrichment 8%
• Functional Soup 8%
• Benefit Value 8%
• Feasible Strategy 8%
• Cholesterol Balance 8%
• Misperception 8%
• Health-promoting Lifestyle 8%
• Flavor Attributes 8%
• Consumer Willingness 8%
• Blood Insulin 8%

Food Science

• Dietary Fiber 100%
• Enriched Food 25%
• Sensory Properties 25%
• Cholesterol 25%
• Glucose Blood Level 25%
• Healthy Diet 25%
• Ready-to-eat 25%