Dietary fiber from orange byproducts as a potential fat replacer-Reference-Cited by-同舟云学术

Dietary fiber from orange byproducts as a potential fat replacer

Published:2013-09 Issue:1 Volume:53 Page:9-14
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

de Moraes Crizel Tainara,Jablonski André,de Oliveira Rios Alessandro,Rech Rosane,Flôres Simone Hickmann

Publisher

Elsevier BV

Subject

Food Science

Reference31 articles.

1. Chemical composition and bioactive compounds of flour of orange (Citrus sinensis), tangerine (Citrus reticulata) and grapefruit (Citrus paradisi) peels cultivated in Venezuela;Alicia;Archivos Latinoamericanos De Nutricion,2005

2. Phenolic compounds in plants and agri-industrial by-products: antioxidant activity, occurrence, and potential uses;Balasundram;Food Chemistry,2006

3. Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization;Cano-Chauca;Innovative Food Science & Emerging Technologies,2005

4. Comparison of the chemical composition and physicochemical properties of different fibers prepared from the peel of Citrus sinensis L. cv. Liucheng;Chau;Journal of Agricultural and Food Chemistry,2003

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