Characterization of dietary fiber from residual cellulose sausage casings using a combination of enzymatic treatment and high-speed homogenization-Reference-Cited by-同舟云学术

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Characterization of dietary fiber from residual cellulose sausage casings using a combination of enzymatic treatment and high-speed homogenization

Published:2020-03 Issue: Volume:100 Page:105398
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Gabiatti Claudio,Neves Isabelle C.O.,Lim Loong-Tak,Bohrer Benjamin M.,Rodrigues Rafael C.,Prentice Carlos

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior – Brasil

Government of Canada

Natural Sciences and Engineering Research Council of Canada

NSERC

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference62 articles.

1. Sausage: A global history;Allen,2015

2. Health benefits of dietary fiber;Anderson;Nutrition Reviews,2009

3. AOAC official method 991.43 total, soluble, and insoluble dietary fibre in foods;AOAC;Cereal Foods,1995

4. AOAC official method 920.153 ash;AOAC,2000

5. AOAC official method 943.02 pH;AOAC,2000

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