Inulin: Properties, health benefits and food applications-Reference-Cited by-同舟云学术

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Inulin: Properties, health benefits and food applications

Published:2016-08 Issue: Volume:147 Page:444-454
ISSN:0144-8617
Container-title:Carbohydrate Polymers
language:en
Short-container-title:Carbohydrate Polymers

Author:

Shoaib Muhammad,Shehzad Aamir,Omar Mukama,Rakha Allah,Raza Husnain,Sharif Hafiz Rizwan,Shakeel Azam,Ansari Anum,Niazi Sobia

Publisher

Elsevier BV

Subject

Materials Chemistry,Polymers and Plastics,Organic Chemistry

Reference149 articles.

1. Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture −rheological, microstructure and physical quality characteristics;Aidoo;Journal of Food Engineering,2014

2. 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

3. Effects of inulin and sugar levels on the viability of yogurt and probiotic bacteria and the physical and sensory characteristics in probiotic ice-cream;Akın;Food Chemistry,2007

4. Extracción y determinación de inulina del ajo común autóctono (Allium sativum);Álvarez-Borroto;Revista Cubana De Química,2015

5. Health benefits of dietary fiber;Anderson;Nutrition Reviews,2009

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