Hydrothermal treatments enhance the solubility and antioxidant characteristics of dietary fiber from asparagus by-products-Reference-Cited by-同舟云学术

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Hydrothermal treatments enhance the solubility and antioxidant characteristics of dietary fiber from asparagus by-products

Published:2019-03 Issue: Volume:114 Page:175-184
ISSN:0960-3085
Container-title:Food and Bioproducts Processing
language:en
Short-container-title:Food and Bioproducts Processing

Author:

Jaramillo-Carmona Sara,Rodríguez-Arcos Rocío,Guillén-Bejarano Rafael,Jiménez-Araujo Ana

Funder

MINECO, Spanish Government

Publisher

Elsevier BV

Subject

General Chemical Engineering,Biochemistry,Food Science,Biotechnology

Reference44 articles.

1. Biorefinery processes for the integral valorization of agroindustrial and forestal wastes;Alonso;CyTA J. Food,2011

2. High molecular weight melanoidins from coffee brew;Bekedam;J. Agric. Food Chem.,2006

3. Prebiotic and other health-related effects of cereal-derived arabinoxylans, arabinoxylanoligosaccharides, and xylooligosaccharides;Broekaert;Crit. Rev. Food Sci. Nutr.,2011

4. Wheat straw autohydrolysis: process optimization and products characterization;Carvalheiro;Appl. Biochem. Biotechnol.,2009

5. Recovery of phenols from autohydrolysis liquors of barley husks: kinetic and equilibrium studies;Conde;Ind. Crops Prod.,2017

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1. Advancements in modifying insoluble dietary fiber: Exploring the microstructure, physicochemical properties, biological activity, and applications in food industry—A review;Food Chemistry;2024-11

2. Effects of thermal processing on natural antioxidants in fruits and vegetables;Food Research International;2024-09

3. Composition and Functional Properties of the Edible Spear and By-Products from Asparagus officinalis L. and Their Potential Prebiotic Effect;Foods;2024-04-10

4. Valorisation of asparagus pruning waste as a new ingredient to improve pasta quality properties;International Journal of Food Science & Technology;2023-09-26

5. Nutritional composition of green asparagus (Asparagus officinalis L.), edible part and by-products, and assessment of their effect on the growth of human gut-associated bacteria;Food Research International;2023-01

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