Characterization of enzymatic modified soluble dietary fiber from tomato peels with high release of lycopene-Reference-Cited by-同舟云学术

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Characterization of enzymatic modified soluble dietary fiber from tomato peels with high release of lycopene

Published:2020-02 Issue: Volume:99 Page:105321
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Gu Meidong,Fang Huicheng,Gao Yuhang,Su Tan,Niu Yuge,Yu Liangli (Lucy)

Funder

National key R&D program of China, China

National Natural Science Foundation of China

Beijing Advanced Innovation Center for Food Nutrition and Human Health

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference41 articles.

1. Functional properties of dietary fibre prepared from defatted rice bran;Abdul-Hamid;Food Chemistry,2000

2. In vitrohypoglycemic effects of selected dietary fiber sources;Ahmed;Journal of Food Science & Technology,2011

3. Extraction and physicochemical characterization of pectin from tomato processing waste;Alancay;Journal of Food Measurement and Characterization,2017

4. Fractionation and characterisation of dietary fibre from blackcurrant pomace;Alba;Food Hydrocolloids,2018

5. Official methods of analysis;Association of Official Analytical Chemists,2011

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