Characterization and identification of inulin from Pachyrhizus erosus and evaluation of its antioxidant and in-vitro prebiotic efficacy
Author:
Funder
SERB
MHRD
DBT, SERB
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
https://link.springer.com/content/pdf/10.1007/s13197-022-05619-6.pdf
Reference30 articles.
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2. Barclay T, Ginic-Markovic M, Johnston MR, Cooper PD, Petrovsky N (2012) Analysis of the hydrolysis of inulin using real time 1H NMR spectroscopy. Carbohydr Res 352:117–125. https://doi.org/10.1016/j.carres.2012.03.001
3. Bhanja A, Nayak N, Mukherjee S, Sutar PP, Mishra M (2022) Treating the onset of diabetes using probiotics along with prebiotic from pachyrhizus erosus in high-fat diet fed drosophila melanogaster. Probiotics Antimicrob Proteins. https://doi.org/10.1007/s12602-022-09962-0
4. Brugnerotto J, Lizardi J, Goycoolea F, Argüelles-Monal W, Desbrieres J, Rinaudo M (2001) An infrared investigation in relation with chitin and chitosan characterization. Polym J 42(8):3569–3580. https://doi.org/10.1016/S0032-3861(00)00713-8
5. Buckman ES, Oduro I, Plahar WA, Tortoe C (2018) Determination of the chemical and functional properties of yam bean (Pachyrhizus erosus (L.) Urban) flour for food systems. Food Sci Nutr 6(2):457–463. https://doi.org/10.1002/fsn3.574
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