Composition, Digestibility and Application in Breadmaking of Banana Flour-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Composition, Digestibility and Application in Breadmaking of Banana Flour

Published:2006-08-01 Issue:3 Volume:61 Page:131-137
ISSN:0921-9668
Container-title:Plant Foods for Human Nutrition
language:en
Short-container-title:Plant Foods Hum Nutr

Author:

JUAREZ-GARCIA E.,AGAMA-ACEVEDO E.,SÁYAGO-AYERDI S.G.,RODRÍGUEZ-AMBRIZ S.L.,BELLO-PÉREZ L.A.

Publisher

Springer Science and Business Media LLC

Subject

Chemistry (miscellaneous),Food Science

Link

http://link.springer.com/content/pdf/10.1007/s11130-006-0020-x.pdf

Reference45 articles.

1. Brouns F, Kettlitz B, Arrigoni E (2002) Resistant starch and the butyrate revolution. Trends Food Sci Technol 13: 251–261.

2. Figuerola F, Hurtado ML, Estévez AM, Chiffelle I, Asenjo F (2005) Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment. Food Chem 91: 395–401.

3. Gallaher D, Schneeman BO (2001) Dietary fiber. In: Bowman B, Russel R (eds). Present knowledge in nutrition. 8th ed. Washington DC. p 805.

4. Drzikova B, Dongowsky G, Gebhardt E, Habel A (2005) The composition of dietary fibre-rich extrudates from oat affects bile acid binding and fermentation in vitro. Food Chem 90: 181–192.

5. Jenkins DJA, Kendall CWC, Ransom TPP (1998) Dietary fiber, the evolution of the human diet and coronary heart disease. Nutr Res 18: 633–652.

Cited by 185 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fermented Unripe Banana Flour Utilization as a Functional Ingredient in Biscuits;Plant Foods for Human Nutrition;2024-08-17

2. The multifactorial phenomenon of enzymatic hydrolysis resistance in unripe banana flour and its starch: A concise review;Journal of Food Science;2024-08-16

3. Physicochemical and Nutritional Characterization of Green Banana Flour from Discarded Cavendish Bananas;Sustainability;2024-08-03

4. Casein/butyrylated dextrin nanoparticles and chitosan stabilized bilayer emulsions as fat substitutes in sponge cakes;Food Chemistry;2024-08

5. Upcycling fruit waste into microalgae biotechnology: Perspective views and way forward;Food Chemistry: Molecular Sciences;2024-07

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3