R
Roger Andersson
Researcher at Swedish University of Agricultural Sciences
Publications - 132
Citations - 5373
Roger Andersson is an academic researcher from Swedish University of Agricultural Sciences. The author has contributed to research in topics: Starch & Amylopectin. The author has an hindex of 38, co-authored 125 publications receiving 4727 citations. Previous affiliations of Roger Andersson include Linköping University & Lund University.
Papers
More filters
Journal ArticleDOI
A multivariate study of the correlation between tocopherol content and fatty acid composition in vegetable oils
Afaf Kamal-Eldin,Roger Andersson +1 more
TL;DR: In this article, the authors used a mathematical approach in an effort to highlight some facts that might help address this question, such as whether there is a biochemical link between the tocopherol levels and the degree of unsaturation in vegetable oils.
Journal ArticleDOI
Effects of asparagine, fructose, and baking conditions on acrylamide content in yeast-leavened wheat bread.
TL;DR: A repeatable procedure for studying the effects of internal and external factors on acrylamide content in yeast-leavened wheat bread has been developed and shows that mainly other amino compounds are involved in the browning reactions.
Journal ArticleDOI
Molecular Weight Distribution of β-Glucan in Oat-Based Foods
TL;DR: In this article, the average molecular weight and molecular weight distributions of β-glucan in extracts were analyzed with a calibrated high-performance size-exclusion chromatography system with Calcofluor detection.
Journal ArticleDOI
High-performance liquid chromatographic analysis of secoisolariciresinol diglucoside and hydroxycinnamic acid glucosides in flaxseed by alkaline extraction.
TL;DR: A HPLC method was developed for the analysis of secoisolariciresinol diglucoside (SDG) and hydroxycinnamic acid glucosides in milled defatted flaxseed flour and was found to be easy, fast, and with good repeatability.
Journal ArticleDOI
Content and molecular-weight distribution of dietary fiber components in whole-grain rye flour and bread.
TL;DR: Content of dietary fiber and dietary fiber components in whole-grain rye (n = 18) were analyzed and only a limited degradation of arabinoxylan molecular weight was detected, while a notable degradation was observed in sour-dough bread.