Valorization of asparagus-leaf by-product through nutritionally enriched chips to evaluate the effect of powder particle size on functional properties and rutin contents-Reference-Cited by-同舟云学术

Valorization of asparagus-leaf by-product through nutritionally enriched chips to evaluate the effect of powder particle size on functional properties and rutin contents

Published:2022-05-28 Issue:1 Volume:41 Page:34-45
ISSN:0737-3937
Container-title:Drying Technology
language:en
Short-container-title:Drying Technology

Author:

Chitrakar Bimal¹²,Zhang Min¹³⁴,Zhang Xiaohu⁵,Bhandari Bhesh⁶

Affiliation:

1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China

2. College of Food Science and Technology, Hebei Agricultural University, Baoding, China

3. International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China

4. Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring, Jiangnan University, Wuxi, China

5. Nantong Shuangyang Ecological Agriculture Technology Co., Ltd, Nantong, China

6. School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Australia

Funder

National Key R&D Program of China

Jiangsu Province (China) Agricultural Project

Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology

National First-class Discipline Program of Food Science and Technology

Publisher

Informa UK Limited

Subject

Physical and Theoretical Chemistry,General Chemical Engineering

Link

https://www.tandfonline.com/doi/pdf/10.1080/07373937.2022.2080703

Reference42 articles.

1. Evaluation of drying technologies for retention of physical quality and antioxidants in asparagus (Asparagus officinalis, L.)

2. Extraction and analysis of antioxidant compounds from the residues of Asparagus officinalis L.

3. Phytochemical compounds and biological activity in Asparagus roots: a review

4. Dietary fiber, the evolution of the human diet and coronary heart disease

5. Dietary fibre from edible seaweeds: Chemical structure, physicochemical properties and effects on cholesterol metabolism

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