Yolanda Brummer
Agriculture and Agri-Food Canada
20 Papers
51 Citations
Yolanda Brummer is an academic researcher from Agriculture and Agri-Food Canada. The author has contributed to research in topics: Chemistry & Resistant starch. The author has an hindex of 14, co-authored 20 publications.
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Papers
Structural and functional characteristics of dietary fibre in beans, lentils, peas and chickpeas
TL;DR: In this article, the role of dietary fiber plays in the health benefits of pulses, and the cell wall polysaccharides of pulses were characterized using digestive enzymes at 37°C.
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Glycemic Response to Oat Bran Muffins Treated to Vary Molecular Weight of β-Glucan
TL;DR: In this paper, β-glucan/serving muffins were used to reduce the blood glucose peak rise (PBGR) in 10 healthy subjects and compared with a control whole wheat muffin.
154
Processing Affects the Physicochemical Properties of β-Glucan in Oat Bran Cereal
Susan M. Tosh,Yolanda Brummer,S. Shea Miller,Alejandra Regand,Cheryl Defelice,Ruedi Duss,Thomas M.S. Wolever,Peter J. Wood +7 more
TL;DR: Microscopic examination showed that as the extrusion conditions were made more severe, to cause depolymerization, the integrity of the cell walls was lost and beta-glucan dispersed throughout the cereal and the apparent viscosity in the physiological extract dropped.
146
Reducing Beta-Glucan Solubility in Oat Bran Muffins by Freeze-Thaw Treatment Attenuates Its Hypoglycemic Effect
TL;DR: In this paper, the authors investigated whether freezing treatment of oat bran muffins affected physicochemical properties of β-glucan, and its physiological effectiveness in lowering post-prandial blood glucose response.
119
Evaluation of structure in the formation of gels by structurally diverse (1→3)(1→4)-β-d-glucans from four cereal and one lichen species
TL;DR: The (1→3)(1→4)-β-d -glucans from four cereal sources (oats, wheat, barley and rye) and one lichen source (Icelandic moss) were used to test two proposed structurally based hypotheses about the gelling mechanism of these polymers as discussed by the authors.
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