The structural and functional characteristics of soluble dietary fibers modified from tomato pomace with increased content of lycopene-Reference-Cited by-同舟云学术

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The structural and functional characteristics of soluble dietary fibers modified from tomato pomace with increased content of lycopene

Published:2022-07 Issue: Volume:382 Page:132333
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Li Jiaoyong,Yang Zongyuan,Zhang Yufan,Gao Boyan,Niu Yuge,(Lucy) Yu Liangli

Funder

Ministry of Science and Technology of the People's Republic of China

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. Application of pulsed electric fields to improve product yield and waste valorization in industrial tomato processing;Andreou;Journal of Food Engineering,2020

2. Tomato pomace powder as a raw material for ketchup production;Belović;Food Bioscience,2018

3. The effects of nitrate, nitrite, and N-nitroso compounds on animal health;Bruning-Fann;Veterinary and Human Toxicology,1993

4. Optimization of enzyme assisted extraction of lycopene from industrial tomato waste;Catalkaya;Separation and Purification Technology,2019

5. Effects of extrusion on structural and physicochemical properties of soluble dietary fiber from nodes of lotus root;Chen;LWT-Food Science and Technology,2018

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3. Impact of Simulated Human Gastrointestinal Digestion on the Functional Properties of Dietary Fibres Obtained from Broccoli Leaves, Grape Stems, Pomegranate and Tomato Peels;Foods;2024-06-25

4. Effect of structural characteristics on the physicochemical properties and functional activities of dietary fiber: A review of structure-activity relationship;International Journal of Biological Macromolecules;2024-06

5. Construction, characterization, and in vitro hypolipidemic activity of Auricularia auricula-judae soluble dietary fiber-phenol complexes;Food Bioscience;2024-04

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