Chemical composition, structural and functional properties of soluble dietary fiber obtained from coffee peel using different extraction methods

Author:

Dong Wenjiang,Wang Dandan,Hu Rongsuo,Long Yuzhou,Lv LishuangORCID

Funder

National Natural Science Foundation of China

Natural Science Foundation of Hainan Province, China

Central

Chinese Academy of Tropical Agricultural Sciences, China

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

1. Alves, R. C., Rodrigues, F., Nunes, M. A., Vinha, A. F., & Oliveira, M. B. P. P. (2017). Chapter 1: State of the art in coffee processing by-products. Handbook of Coffee Processing By-Products, 1–26.

2. Antioxidant properties of water-soluble gum from flaxseed hulls;Bouazie;Antioxidants,2016

3. The behavior of the dietary fiber in the gastrointestinal tract determines its physiological effect;Capuano;Critical Reviews in Food Science and Nutrition.,2017

4. Effect of microfluidization process on the functional properties of insoluble dietary fiber;Chen;Food Research International,2013

5. Improved physicochemical and functional properties of dietary fiber from millet bran fermented by Bacillus natto;Chu;Food Chemistry,2019

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