Gelling qualities of water soluble carbohydrate from Agave americana L. leaf extracts-Reference-Cited by-同舟云学术

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Gelling qualities of water soluble carbohydrate from Agave americana L. leaf extracts

Published:2020-06 Issue: Volume:35 Page:100543
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Bouaziz Mohamed Ali,Mokni Abir,Masmoudi Manel,Bchir Brahim,Attia Hamadi,Besbes Souhail

Funder

Ministry of Higher Education and Scientific Research, Tunisia

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference29 articles.

1. The glass transition zone in high solids pectin and gellan preparations;Al-Ruqaie;Polymer,1997

2. Official methods of analysis;AOAC,1995

3. Comparison of the water-soluble carbohydrate composition and fructan structures of Agave tequilana plants of different ages;Arrizon;Food Chemistry,2010

4. Cladodes from Opuntia ficus indica as a source of dietary fiber: Effect of dough characteristics and cake making;Ayadi;Industrial Crops and Products,2009

5. Rheology, texture and microstructure of whey proteins/low methoxyl pectins mixed gels with added calcium;Beaulieu;International Dairy Journal,2001

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1. Synthesis and Characterization of Ecosorbents and Their Application in Waste Cooking Oil;2024-08-23

2. Agave species: A comprehensive review of taxonomy, chemistry, ethnobotany, and ethnopharmacology;Studies in Natural Products Chemistry;2024

3. Caracterización del metzal: una de las bondades del agave pulquero;Mexican journal of technology and engineering;2023-08-31

4. Extracción de agavinas de pencas de Agave durangensis: Caracterización estructural, térmica y tecno-funcional;Investigación y Desarrollo en Ciencia y Tecnología de Alimentos;2023-07-17

5. Agave By-Products: An Overview of Their Nutraceutical Value, Current Applications, and Processing Methods;Polysaccharides;2021-09-21

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