Evaluation of desorption isotherms, drying rates and inulin concentration of chicory roots (Cichorium intybus L.) with and without enzymatic inactivation-Reference-Cited by-同舟云学术

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Evaluation of desorption isotherms, drying rates and inulin concentration of chicory roots (Cichorium intybus L.) with and without enzymatic inactivation

Published:2004-08 Issue:3 Volume:63 Page:273-280
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Figueira G

Publisher

Elsevier BV

Subject

Food Science

Cited by 42 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. Inulin: Unveiling its potential as a multifaceted biopolymer in prebiotics, drug delivery, and therapeutics;International Journal of Biological Macromolecules;2024-02

2. Optimization of Inulin Extraction from Chicory Roots and an Ultrafiltration Application to Obtain Purified Inulin and Hydrolyzed Fructooligosaccharides;Tarım Bilimleri Dergisi;2023-09-27

3. In silico Exploration of Interaction Profile of Fructan 6G-Fructosyltransferase (6G-FTT) Enzyme with its Substrate 1-Kestose From Cichorium Intybus in Order to Determine Active Site of this Conjugation;Letters in Organic Chemistry;2023-07

4. Inulin: properties and health benefits;Food & Function;2023

5. Influence of drying and pretreatment methods on certain parameters of yellow mealworm larvae (Tenebrio molitor);Theory and practice of meat processing;2022-12-27

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