Pomelo pectin and fiber: Some perspectives and applications in food industry-Reference-Cited by-同舟云学术

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Pomelo pectin and fiber: Some perspectives and applications in food industry

Published:2021-11 Issue: Volume:120 Page:106981
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Gamonpilas C.,Buathongjan C.,Kirdsawasd T.,Rattanaprasert M.,Klomtun M.,Phonsatta N.,Methacanon P.

Funder

National Science and Technology Development Agency

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference62 articles.

1. Approved methods of the AACC. Method 88-04, approved september 1978,1983

2. Advances in the pectin production process using novel extraction techniques: A review;Adetunji;Food Hydrocolloids,2017

3. Okra extracts as emulsifiers for acidic emulsions;Alba;Food Research International,2013

4. β-Glucan is a major growth substrate for human gut bacteria related to Coprococcus eutactus;Alessi;Environmental Microbiology,2020

5. Effects of inner pea fiber on fat retention and cooking yield in high fat ground beef;Anderson;Food Research International,2001

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4. Unveiling the role of functional foods with emphasis on prebiotics and probiotics in human health: A review;Journal of Functional Foods;2024-08

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