Multigrain for Low-calorie, Low-fat, and High-fiber Food-Reference-Cited by-同舟云学术

Multigrain for Low-calorie, Low-fat, and High-fiber Food

Published:2024-06-22 Issue:3 Volume:2 Page:347-358
ISSN:2662-8473
Container-title:Current Food Science and Technology Reports
language:en
Short-container-title:Curr Food Sci Tech Rep

Author:

Chakraborty Snehasis^ORCID,Yilmaz Volkan Arif^ORCID,Siliveru Kaliramesh^ORCID

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s43555-024-00036-6.pdf

Reference37 articles.

1. Albertson AM, Reicks M, Joshi N, Gugger CK. Whole grain consumption trends and associations with body weight measures in the United States: results from the cross sectional National Health and Nutrition Examination Survey 2001–2012. Nutr J. 2016;15. https://doi.org/10.1186/s12937-016-0126-4.

2. Mir SA, Farooq S, Shah MA, Sofi SA, Dar BN, Sunooj KV, Khaneghah AM. Recent advancements in the development of multigrain bread. Cereal Chemistry. 2023; 100(1):72-82. https://doi.org/10.1002/cche.10578. This article represents a significant portion of the scope of this manuscript. It corroborated the properties of multigrain bread, emphasizing the nutritional properties of the product.

3. Karunarathna S, Wickramasinghe I, Truong T, Brennan C, Navaratne S, Chandrapala J. Development of Low-Calorie Food Products with Resistant Starch-Rich Sources.–a Review. Food Rev Int. 2023; 1–18.

4. Newberry M, Berbezy P, Belobrajdic D, Chapron S, Tabouillot P, Regina A, Bird A. High-amylose wheat foods: A new opportunity to meet dietary fiber targets for health. Cereal Food World. 2018;63(5):188–93.

5. Luo X, Arcot J, Gill T, Louie JC, Rangan A. A review of food reformulation of baked products to reduce added sugar intake. Trends Food Sci Tech. 2019;86:412–25.