Physical quality and in vitro starch digestibility of biscuits as affected by addition of soluble dietary fiber from defatted rice bran-Reference-Cited by-同舟云学术

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Physical quality and in vitro starch digestibility of biscuits as affected by addition of soluble dietary fiber from defatted rice bran

Published:2020-02 Issue: Volume:99 Page:105349
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Jia Mengyun,Yu Qiang,Chen Jiajun,He Zhicheng,Chen Yi,Xie Jianhua,Nie Shaoping,Xie Mingyong

Funder

Key Research and Development Program of Jiangxi Province

National Natural Science Foundation of China

State Key Laboratory of Food Science and Technology

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference29 articles.

1. Reducing the glycemic index of short dough biscuits by using apple pomace as a functional ingredient;Alongi;LWT- Food Science and Technology,2019

2. The glycemic index as a measure of health and nutritional quality: An Australian perspective;Brand-Miller;Cereal Foods World,2007

3. Incorporation of dietary fiber on the cookie dough. Effects on thermal properties and water availability;Canalis;Food Chemistry,2019

4. Influence of yeast and vegetable shortening on physical and textural parameters of frozen part baked French bread;Carr;Lebensmittel-Wissenschaft und -Technologie- Food Science and Technology,2003

5. Insoluble fiber-rich fractions derived from averrhoa carambola: Hypoglycemic effects determined by in vitro methods;Chau;LWT-Food Science and Technology,2004

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1. The role of bound polyphenols in the anti-obesity effects of defatted rice bran insoluble dietary fiber: An insight from multi-omics;Food Chemistry;2024-11

2. A sequential approach of alkali enzymatic extraction of dietary fiber from rice bran: Effects on structural, thermal, crystalline properties, and food application;Food Research International;2024-10

3. Effect of chickpea thermal treatments on the starch digestibility of the fortified biscuits;Food Bioscience;2024-10

4. Foods for Diet-related Disease Prevention and Health Promotion: Sensory Quality and Consumer Acceptance;Sensory Evaluation and Consumer Acceptance of New Food Products;2024-08-14

5. Cereal dietary fiber regulates the quality of whole grain products: Interaction between composition, modification and processing adaptability;International Journal of Biological Macromolecules;2024-08

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