Change in the nanostructure of winter rye grain as a result of extrusion |
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| Authors: | E V Slavnov V P Korobov |
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| Institution: | (1) Department of Mathematics and Statistics, University of Cyprus, P.O. Box 20537, 1678 Nicosia, Cyprus;(2) School of Mining Engineering and Metallurgy, National Technical University of Athens, Heroon Polytechneiou 9, 15780 Zografou, Athens, Greece; |
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| Abstract: | The results are given of a comparative analysis of the nanostructure of rye grain and extrudate specimens indicating micronization
of grain components during extrusion. Biochemical data are obtained which agree with the results of atomic force microscopy
and confirm destructuring of rye grain biopolymers, which promotes an increase in the nutritional value of the extrudate. |
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