Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach-Reference-Cited by-同舟云学术

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Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach

Published:2015-06 Issue:1 Volume:62 Page:704-710
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Amini Sarteshnizi Roghayeh,Hosseini Hedayat,Bondarianzadeh Dolly,Colmenero Francisco Jiménez,khaksar Ramin

Funder

National Nutrition and Food Technology Research Institute (NNFTRI) of Iran

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. Physicochemical properties and sensory attributes of resistant starch-supplemented granola bars and cereals;Aigster;LWT-Food Science and Technology,2011

2. A rheological characterization of cereal starch-galactomannan mixtures;Alloncle;Cereal Chemistry,1989

3. Nutritional role of resistant starch: chemical structure vs physiological function;Annison;Annual Review of Nutrition,1994

4. Strategies for designing novel functional meat products;Arihara;Meat Science,2006

5. Ingredient interaction effects on protein functionality: mixture design approach;Arteaga;Journal of Food Science,1993

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