Inulin as a functional ingredient and their applications in meat products-Reference-Cited by-同舟云学术

Inulin as a functional ingredient and their applications in meat products

Published:2022-01 Issue: Volume:275 Page:118706
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Illippangama Ashinshana U.,Jayasena Dinesh D.,Jo Cheorun,Mudannayake Deshani C.

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference116 articles.

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2. Functional and therapeutic potential of inulin: A comprehensive review;Ahmed;Critical Reviews in Food Science and Nutrition,2019

3. Rheological properties, melting behaviours and physical quality characteristics of sugar-free chocolates processed using inulin/polydextrose bulking mixtures sweetened with stevia and thaumatin extracts;Aidoo;LWT- Food Science and Technology,2015

4. Functionality of inulin and polydextrose as sucrose replacers in sugar free dark chocolate manufacture–effect of fat content and bulk mixture concentration on rheological, mechanical and melting properties;Aidoo;International Journal of Food Science & Technology,2017

5. Role of inulin as prebiotics on inflammatory bowel disease;Akram;Drug Discoveries & Therapeutics,2019

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