“Nata Puree,” a Novel Food Material for Upgrading Vegetable Powders, Made by Bacterial Cellulose Gel Disintegration in the Presence of (1,3)(1,4)-β-Glucan-Reference-Cited by-同舟云学术

“Nata Puree,” a Novel Food Material for Upgrading Vegetable Powders, Made by Bacterial Cellulose Gel Disintegration in the Presence of (1,3)(1,4)-β-Glucan

Published:2021-11-20 Issue:4 Volume:68 Page:77-87
ISSN:1344-7882
Container-title:Journal of Applied Glycoscience
language:en
Short-container-title:J. Appl. Glycosci.

Author:

Tokuyasu Ken¹,Yamagishi Kenji¹,Matsuki Junko¹,Nei Daisuke¹,Sasaki Tomoko¹,Ike Masakazu¹

Affiliation:

1. Food Research Institute, National Agriculture and Food Research Organization

Publisher

The Japanese Society of Applied Glycoscience

Subject

General Medicine

Link

https://www.jstage.jst.go.jp/article/jag/68/4/68_jag.JAG-2021_0009/_pdf

Reference28 articles.

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4. 4) FAO: The State of Food and Agriculture 2019. Moving forward on food loss and waste reduction. Rome (2019). http://www.fao.org/3/ca6030en/ca6030en.pdf

5. 5) C. Bas-Bellver, C. Barrera, N. Betoret, and L. Seguí: Turning agri-food cooperative vegetable residues into functional powdered ingredients for the food industry. Sustainability, 12, 1284 (2020).

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