Characterization of Enzymatic Modified Soluble Dietary Fiber from Rhodomyrtus tomentosa fruits: A Potential Ingredient in Reducing AGEs Accumulation-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Characterization of Enzymatic Modified Soluble Dietary Fiber from Rhodomyrtus tomentosa fruits: A Potential Ingredient in Reducing AGEs Accumulation

Published:2022-11-07 Issue:1 Volume:16 Page:232-246
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Deng Yejun,Liu Yong,Zhang Caihong,Xie Pujun,Huang Lixin

Funder

Institute of Ecological Conservation and Restoration, CAF

National Natural Science Foundation of China

International Innovation Center for Forest Chemicals and Materials, CAF

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11947-022-02935-9.pdf

Reference51 articles.

1. Aalaei, K., Sjöholm, I., Rayner, M., & Tareke, E. (2017). The impact of different drying techniques and controlled storage on the development of advanced glycation end products in skim milk powders using isotope dilution ESI-LC-MS/MS. Food and Bioprocess Technology, 10(9), 1704–1714. https://doi.org/10.1007/s11947-017-1936-x

2. Abdallah, H. M., El-Bassossy, H., Mohamed, G. A., El-Halawany, A. M., Alshali, K. Z., & Banjar, Z. M. (2016). Phenolics from garcinia mangostana inhibit advanced glycation endproducts formation: Effect on amadori products, cross-linked structures and protein thiols. Molecules, 21(2), 251. https://doi.org/10.3390/molecules21020251

3. Anis, M. A., & Sreerama, Y. N. (2020). Inhibition of protein glycoxidation and advanced glycation end-product formation by barnyard millet (Echinochloa frumentacea) phenolics. Food Chemistry, 315, 126265. https://doi.org/10.1016/j.foodchem.2020.126265

4. AOAC. (2000). Official methods of analysis (19th ed.). Association of Official Analytical Chemists.

5. Benitez, V., Rebollo-Hernanz, M., Hernanz, S., Chantres, S., Aguilera, Y., & Martin-Cabrejas, M. A. (2019). Coffee parchment as a new dietary fiber ingredient: Functional and physiological characterization. Food Research International, 122, 105–113. https://doi.org/10.1016/j.foodres.2019.04.002

Cited by 7 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. Improved physicochemical and functional properties of dietary fiber from matcha fermented by Trichoderma viride;Food Chemistry;2024-12

2. Colonic fermentation of enzymatically treated cocoa bean shells (CBSs) and short chain fatty acids (SCFAs) production.;LWT;2024-06

3. Soluble Dietary Fiber from Citrus unshiu Peel Promotes Antioxidant Activity in Oxidative Stress Mice and Regulates Intestinal Microecology;Foods;2024-05-15

4. Improved Physicochemical and Functional Properties of Dietary Fiber from Matcha Tea Fermented by Trichoderma Viride;2024

5. Effect of Ultrasound and Enzymatic Hydrolysis on the Physicochemical Properties of Neltuma Ruscifolia Seed Gum and Other Galactomannan Gums;Food and Bioprocess Technology;2023-11-28

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