Optimization of extraction process of inulin from Indian millets (jowar, bajra and ragi)—characterization and cost analysis-Reference-Cited by-同舟云学术

Optimization of extraction process of inulin from Indian millets (jowar, bajra and ragi)—characterization and cost analysis

Published:2017-10-10 Issue:13 Volume:54 Page:4302-4314
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Banerjee Debolina,Chowdhury Ranjana,Bhattacharya Pinaki

Funder

Council of Scientific and Industrial Research

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/article/10.1007/s13197-017-2901-4/fulltext.html

Reference21 articles.

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2. Curcio S, Ricca E, Calabrò V, Iorio G (2014) Effect of the degree of polymerization of inulin on the rate of hydrolysis using immobilized inulinase. Food Technol Biotechnol 52(3):317–324

3. da Silva IM, Rabelo MC, Rodrigues S (2014) Cashew juice containing prebiotic oligosaccharides. Food Sci Technol 51(9):2078–2084

4. Evans M, Joseph A, Ratcliffe I, Peter A (2015) Determination of the degree of polymerisation of fructans from ryegrass and chicory using MALDI-TOF mass spectrometry and gel permeation chromatography coupled to multiangle laser light scattering. Food Hydrocol 55:1–8

5. Fried JR (2000) Polymer science and technology. Prentice Hall of India, New Delhi, p 25

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