Optimization of extraction efficiency by shear emulsifying assisted enzymatic hydrolysis and functional properties of dietary fiber from deoiled cumin (Cuminum cyminum L.)-Reference-Cited by-同舟云学术

Optimization of extraction efficiency by shear emulsifying assisted enzymatic hydrolysis and functional properties of dietary fiber from deoiled cumin (Cuminum cyminum L.)

Published:2015-07 Issue: Volume:179 Page:270-277
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ma Mengmei,Mu Taihua,Sun Hongnan,Zhang Miao,Chen Jingwang,Yan Zhibin

Funder

Comprehensive Utilization and Deep Processing of Cumin and Related Byproducts

Scientific and Technological Innovation of High Level Person

Institute of Agro-Food Science and Technology, Chinese Academy of Agricultural Sciences

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Parsnip (Pastinaca sativa L.): Dietary fibre composition and physicochemical characterization of its homogenized suspensions;Alejandra;Food Research International,2012

5. Extraction dietary fiber from the soy pods by chemistry-enzymatic methods;Baokun;Procedia Engineering,2011

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