Mapping Approach for Selecting Promising Agro-Waste Dietary Fibers as Sustainable and Functional Food Ingredients
Author:
Funder
Natural Sciences and Engineering Research Council of Canada
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/s11947-023-03223-w.pdf
Reference80 articles.
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2. Alpizar-Reyes, E., Carrillo-Navas, H., Gallardo-Rivera, R., Varela-Guerrero, V., Alvarez-Ramirez, J., & Perez-Alonso, C. (2017). Functional properties and physicochemical characteristics of tamarind (Tamarindus indica L.) seed mucilage powder as a novel hydrocolloid. Journal of Food Engineering, 209, 68–75. https://doi.org/10.1016/j.jfoodeng.2017.04.021
3. Anderson, E. T., & Berry, B. W. (2001). Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef. Food Research International, 34(8), 689–694. https://doi.org/10.1016/S0963-9969(01)00089-8
4. Anderson, J. W., Baird, P., Davis, R. H., Ferreri, S., Knudtson, M., Koraym, A., Waters, V., & Williams, C. L. (2009). Health benefits of dietary fiber. Nutrition Reviews, 67(4), 188–205. https://doi.org/10.1111/j.1753-4887.2009.00189.x
5. Andre, A. (2013). Effect of pH on color and texture of food products. Food Engineering Reviews, 5, 158–170. https://doi.org/10.1007/s12393-013-9067-2
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