Rheological behavior of soluble dietary fiber fractions isolated from artichoke residues-Reference-Cited by-同舟云学术

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Rheological behavior of soluble dietary fiber fractions isolated from artichoke residues

Published:2019-02-11 Issue:6 Volume:245 Page:1239-1249
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Domingo Cinthia Santo,Rojas Ana M.,Fissore Eliana N.,Gerschenson Lía N.

Funder

Agencia Nacional de Promoción Científica y Tecnológica

Consejo Nacional de Investigaciones Científicas y Técnicas

Universidad de Buenos Aires

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/article/10.1007/s00217-019-03242-y/fulltext.html

Reference57 articles.

1. Pandino G, Lombardo S, Lo Monaco A, Mauromicale G (2013) Choice of time of harvest influences the polyphenol profile of globe artichoke. J Funct Food 5:1822–1828

2. Ceccarelli N, Curadi M, Picciarelli P, Martelloni L, Sbrana C, Giovannetti M (2010) Globe artichoke as a functional food. Med J Nutrition Metab 3:197–201

3. Bianco V (1990) In: Bianco V, Pimpini F (eds) Orticoltura. Bologna, Patron Editore, pp 209–251

4. Pandino G, Lombardo S, Mauromicale G, Williamson G (2011) Profile of polyphenols and phenolic acids in bracts and receptacles of globe artichoke (Cynara cardunculus var. scolymus) germplasm. J Food Compos Anal 24:148–153

5. Rotondo R, Firpo I, García SM, López Anido F, Cravero V, Cointry E (2012) Characterization of argentine’s globe artichoke (cynara cardunculus [l.] Var. Scolymus) cultivars by post-harvest related traits. Acta Hortic 942:473–478

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1. Artichoke By-Product Extracts as a Viable Alternative for Shelf-Life Extension of Breadsticks;Foods;2024-08-22

2. Globe Artichoke (Cynara scolymus L.) By-Products in Food Applications: Functional and Biological Properties;Foods;2024-05-07

3. Fermented cereal soup with artichoke (Cynara scolymus L.) bracts: volatile profile, functional, powder and sensory properties;Journal of the Science of Food and Agriculture;2023-01-18

4. Effect of ultrasonic pretreatments on the characteristics of pectin extracted from Salustiana orange cultivated in Argentina;Journal of Food Process Engineering;2022-12-11

5. Inulin from Globe Artichoke Roots: A Promising Ingredient for the Production of Functional Fresh Pasta;Foods;2022-09-30

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