Innovative technologies for the production of food ingredients with prebiotic potential: Modifications, applications, and validation methods-Reference-Cited by-同舟云学术

Innovative technologies for the production of food ingredients with prebiotic potential: Modifications, applications, and validation methods

Published:2020-10 Issue: Volume:104 Page:117-131
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Hurtado-Romero Alejandra,Del Toro-Barbosa Mariano,Garcia-Amezquita Luis Eduardo,García-Cayuela Tomás^ORCID

Funder

Consejo Estatal de Ciencia y Tecnología de Jalisco

Tecnologico de Monterrey

CONACyT Mexico

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference100 articles.

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2. Effects of different drying methods on the physicochemical properties and antioxidant activities of isolated acorn polysaccharides;Ahmadi;Lebensmittel-Wissenschaft & Technologie,2018

3. Investigation of potential prebiotic properties of fiber extracted from Balanites aegyptiac (heglig) fruit pulp;Alshareef,2018

4. Evaluation of plasma, high‐pressure and ultrasound processing on the stability of fructooligosaccharides;Alves Filho;International Journal of Food Science and Technology,2016

5. Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach;Amini Sarteshnizi;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2015

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