Xylooligosaccharides and their chemical stability under high-pressure processing combined with heat treatment-Reference-Cited by-同舟云学术

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Xylooligosaccharides and their chemical stability under high-pressure processing combined with heat treatment

Published:2022-03 Issue: Volume:124 Page:107167
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Silva Eric Keven,Arruda Henrique S.,Mekala Srujana^ORCID,Pastore Glaucia M.,Meireles Maria Angela A.,Saldaña Marleny D.A.^ORCID

Funder

Fundação de Amparo à Pesquisa do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Natural Sciences and Engineering Research Council of Canada

Conselho Nacional de Desenvolvimento Científico e Tecnológico

University of Alberta

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference54 articles.

1. Xylooligosaccharides (XOS) as an emerging prebiotic: Microbial synthesis, utilization, structural characterization, bioactive properties, and applications;Aachary;Comprehensive Reviews in Food Science and Food Safety,2011

2. Ascorbic acid stability in fruit juices during thermosonication;Aguilar;Ultrasonics Sonochemistry,2017

3. Fructooligosaccharides integrity after atmospheric cold plasma and high-pressure processing of a functional orange juice;Almeida;Food Research International,2017

4. Current knowledge and future perspectives of oligosaccharides Research;Arruda,2017

5. Pasteurization of blackberry juice preserves polyphenol-dependent inhibition for lipid peroxidation and intracellular radicals;Azofeifa;Journal of Food Composition and Analysis,2015

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1. Maillard conjugates of whey protein and prebiotic dietary fibers: Emulsion properties, encapsulation efficiency and chemical stability after in vitro gastrointestinal digestion;Colloids and Surfaces A: Physicochemical and Engineering Aspects;2024-11

2. Effect of xylooligosaccharides from rice husks on the pasting and rheological properties of dough and biscuit quality;LWT;2024-08

3. Maillard conjugates produced from proteins and prebiotic dietary fibers: Technological properties, health benefits and challenges;Trends in Food Science & Technology;2024-05

4. Fructan-type prebiotic dietary fibers: Clinical studies reporting health impacts and recent advances in their technological application in bakery, dairy, meat products and beverages;Carbohydrate Polymers;2024-01

5. Xylooligosaccharides from Biomass Lignocellulose: Properties, Sources and Production Methods;Reviews in Agricultural Science;2024

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