Modification of barley dietary fiber through chemical treatments in combination with thermal treatment to improve its bioactive properties-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Modification of barley dietary fiber through chemical treatments in combination with thermal treatment to improve its bioactive properties

Published:2018-01-01 Issue:1 Volume:21 Page:2491-2499
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Bader Ul Ain Huma¹,Saeed Farhan¹,Arshad Muhammad Umair¹,Ahmad Nazir¹,Nasir Muhammad Adnan²,Amir Rai Muhammad³,Kausar Rukhsana⁴,Niaz Bushra¹

Affiliation:

1. Institute of Home and Food Sciences, Government College University Faisalabad, Faisalabad, Pakistan

2. Institute of Diet &Nutritional Sciences, University of Lahore, Gujrat, Pakistan

3. Institute of Food & Nutritional Sciences, PMAS-Arid Agriculture University, Rawalpindi, Pakistan

4. Department of Environmental Sciences, International Islamic University, Islamabad, Pakistan

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1528454

Reference28 articles.

1. Review: Dietary fiber utilization and its effects on physiological functions and gut health of swine

2. Dietary fibre in foods: a review

3. Health benefits of dietary fiber

4. Modified soluble dietary fiber from black bean coats with its rheological and bile acid binding properties

Cited by 8 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. Optimization of Chemical Extraction Conditions of Dietary Fiber from Cistanche deserticola Residues and Its Structural Characteristics and Physicochemical and Functional Properties;Molecules;2023-11-15

2. Modification of Soluble Dietary Fiber from Millet by Selenylation and Its Immune-Enhancing Activity;Journal of Food Biochemistry;2023-09-12

3. Cross-linking, carboxymethylation and hydroxypropylation treatment to sorghum dietary fiber: Effect on physicochemical, micro structural and thermal properties;International Journal of Biological Macromolecules;2023-04

4. Use of Cashew Apple Pomace Powder in Pasta Making: Effects of Powder Ratio on the Product Quality;Polish Journal of Food and Nutrition Sciences;2023-02-21

5. Modification of Dietary Fibers to Valorize the By-Products of Cereal, Fruit and Vegetable Industry—A Review on Treatment Methods;Plants;2022-12-10

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