Physicochemical and functional properties of extruded dietary fiber from mushroom Lentinula edodes residues-Reference-Cited by-同舟云学术

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Physicochemical and functional properties of extruded dietary fiber from mushroom Lentinula edodes residues

Published:2019-12 Issue: Volume:32 Page:100452
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Xue Zihan,Ma Qiqi,Guo Qingwen,Santhanam Ramesh Kumar,Gao Xudong,Chen Zhongqin,Wang Cong,Chen Haixia

Funder

Tianjin Municipal Science and Technology Foundation

National Natural Science Foundation of China

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference47 articles.

1. Dietary fiber: In vitro methods that anticipate nutrition and metabolic activity in humans;Adiotomre;American Journal of Clinical Nutrition,1990

2. Improved extraction and quality characterization of water-soluble polysaccharide from gamma-irradiated Lentinus edodes;Akram;Journal of Food Science,2017

3. Effect of different extrusion parameters on dietary fiber in wheat bran and rye bran;Andersson;Journal of Food Science,2017

4. Edible mushrooms: A potential source of essential amino acids, glucans and minerals;Bach;International Journal of Food Science and Technology,2017

5. Characterisation of physicochemical and functional properties of soluble dietary fibre from potato pulp obtained by enzyme-assisted extraction;Cheng;International Journal of Biological Macromolecules,2017

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