Physiochemical characterisation of inulin and Ryegrass fructan

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Physiochemical characterisation of inulin and Ryegrass fructan. / Evans, M.; Gallagher, J. A.; Ratcliffe, I.; Williams, P. A.

Gums and Stabilisers for the Food Industry: The changing Face of Food Manufacture: The Role of Hydrocolloids. ed. / Peter Williams; Glyn O. Phillips. Vol. 17 2014. p. 73-78.

Research output: Chapter in Book/Report/Conference proceedingChapter

Harvard

Evans, M, Gallagher, JA, Ratcliffe, I & Williams, PA 2014, Physiochemical characterisation of inulin and Ryegrass fructan. in P Williams & GO Phillips (eds), Gums and Stabilisers for the Food Industry: The changing Face of Food Manufacture: The Role of Hydrocolloids. vol. 17, pp. 73-78. https://doi.org/10.1039/9781782621300-00071

APA

Evans, M., Gallagher, J. A., Ratcliffe, I., & Williams, P. A. (2014). Physiochemical characterisation of inulin and Ryegrass fructan. In P. Williams, & G. O. Phillips (Eds.), Gums and Stabilisers for the Food Industry: The changing Face of Food Manufacture: The Role of Hydrocolloids (Vol. 17, pp. 73-78) https://doi.org/10.1039/9781782621300-00071

Vancouver

Evans M, Gallagher JA, Ratcliffe I, Williams PA. Physiochemical characterisation of inulin and Ryegrass fructan. In Williams P, Phillips GO, editors, Gums and Stabilisers for the Food Industry: The changing Face of Food Manufacture: The Role of Hydrocolloids. Vol. 17. 2014. p. 73-78 https://doi.org/10.1039/9781782621300-00071

Author

Evans, M. ; Gallagher, J. A. ; Ratcliffe, I. ; Williams, P. A. / Physiochemical characterisation of inulin and Ryegrass fructan. Gums and Stabilisers for the Food Industry: The changing Face of Food Manufacture: The Role of Hydrocolloids. editor / Peter Williams ; Glyn O. Phillips. Vol. 17 2014. pp. 73-78

Bibtex - Download

@inbook{13b05235ef0448c5abbfd2a33184adfd,
title = "Physiochemical characterisation of inulin and Ryegrass fructan",
abstract = "Perennial ryegrass, Lolium perenne L., contains a significant amount of fructan and is becoming increasingly attractive as a biorefinery feedstock for the production of ethanol and platform chemicals. Unlike inulin, which consists of linear β (2,1) chains of fructose units terminating with a glucose molecule, fructans from perennial ryegrass consist of fructose chains containing both β (2,1) and β (2,6) linkages. There has been increasing interest in the use of inulin in food products in recent years because of its ability to form gels at high concentrations and because it functions as a dietary fibre. The major commercial source is chicory, and it has been estimated that over 350k tons are sold annually. Ryegrass may offer an alternative source of fructan, and this work aims to characterise and show structural information important to understanding the similarities and differences with chicory inulin.",
author = "M. Evans and Gallagher, {J. A.} and I. Ratcliffe and Williams, {P. A.}",
year = "2014",
month = "6",
day = "28",
doi = "10.1039/9781782621300-00071",
language = "English",
isbn = "978-1849738835",
volume = "17",
pages = "73--78",
editor = "Peter Williams and Phillips, {Glyn O.}",
booktitle = "Gums and Stabilisers for the Food Industry",

}

RIS (suitable for import to EndNote) - Download

TY - CHAP

T1 - Physiochemical characterisation of inulin and Ryegrass fructan

AU - Evans, M.

AU - Gallagher, J. A.

AU - Ratcliffe, I.

AU - Williams, P. A.

PY - 2014/6/28

Y1 - 2014/6/28

N2 - Perennial ryegrass, Lolium perenne L., contains a significant amount of fructan and is becoming increasingly attractive as a biorefinery feedstock for the production of ethanol and platform chemicals. Unlike inulin, which consists of linear β (2,1) chains of fructose units terminating with a glucose molecule, fructans from perennial ryegrass consist of fructose chains containing both β (2,1) and β (2,6) linkages. There has been increasing interest in the use of inulin in food products in recent years because of its ability to form gels at high concentrations and because it functions as a dietary fibre. The major commercial source is chicory, and it has been estimated that over 350k tons are sold annually. Ryegrass may offer an alternative source of fructan, and this work aims to characterise and show structural information important to understanding the similarities and differences with chicory inulin.

AB - Perennial ryegrass, Lolium perenne L., contains a significant amount of fructan and is becoming increasingly attractive as a biorefinery feedstock for the production of ethanol and platform chemicals. Unlike inulin, which consists of linear β (2,1) chains of fructose units terminating with a glucose molecule, fructans from perennial ryegrass consist of fructose chains containing both β (2,1) and β (2,6) linkages. There has been increasing interest in the use of inulin in food products in recent years because of its ability to form gels at high concentrations and because it functions as a dietary fibre. The major commercial source is chicory, and it has been estimated that over 350k tons are sold annually. Ryegrass may offer an alternative source of fructan, and this work aims to characterise and show structural information important to understanding the similarities and differences with chicory inulin.

UR - http://hdl.handle.net/2160/42103

U2 - 10.1039/9781782621300-00071

DO - 10.1039/9781782621300-00071

M3 - Chapter

SN - 978-1849738835

SN - 1849738831

VL - 17

SP - 73

EP - 78

BT - Gums and Stabilisers for the Food Industry

A2 - Williams, Peter

A2 - Phillips, Glyn O.

ER -

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