Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Impact of solid state fermentation on nutritional, physical and flavor properties of wheat bran

Published:2017-02 Issue: Volume:217 Page:28-36
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhao Hui-Min,Guo Xiao-Na,Zhu Ke-Xue

Funder

China Postdoctoral Science Foundation

Jiangsu Planned for Postdoctoral Research Funds

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference42 articles.

1. AACC International Method 32-07.01. (2009). Soluble, insoluble, and total dietary fiber in foods and food products.

2. Whole grain, dietary fiber, and incidence of endometrial cancer in a Danish cohort study;Aarestrup;Nutrition and Cancer,2012

3. Impact of enzymatic and microbial bioprocessing on protein modification and nutritional properties of wheat bran;Arte;Journal of Agricultural and Food Chemistry,2015

4. Comparison of quality of refined and whole wheat tortillas;Barros;Journal of Cereal Science,2010

5. Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions;Beta;Cereal Chemistry,2005

Cited by 156 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Multivariate analysis of structural and functional properties of soluble dietary fiber from corn bran using different modification methods;Food Chemistry;2025-01

2. Improvement of 3D printing age-friendly brown rice food on rough texture, swallowability, and in vitro digestibility using fermentation properties of different probiotics;Food Chemistry;2024-12

3. Deciphering the structure-function-quality improvement role of starch gels by wheat bran insoluble dietary fibers obtained from different fermentation patterns and its potential mechanisms;Food Chemistry;2024-12

4. Potential of solid-state fermentation to enhance the nutritional value of oilseed cakes for poultry;Animal Feed Science and Technology;2024-10

5. Fermentation biotechnology applied to wheat bran for the degradation of cell wall fiber and its potential health benefits: A review;International Journal of Biological Macromolecules;2024-08

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3