A comparative FTIR study for supplemented agavin as functional food-Reference-Cited by-同舟云学术

A comparative FTIR study for supplemented agavin as functional food

Published:2020-06 Issue: Volume:103 Page:105642
ISSN:0268-005X
Container-title:Food Hydrocolloids
language:en
Short-container-title:Food Hydrocolloids

Author:

Vázquez-Vuelvas Oscar F.,Chávez-Camacho Félix A.,Meza-Velázquez Jorge A.,Mendez-Merino Emilio,Ríos-Licea Merab M.,Contreras-Esquivel Juan Carlos^ORCID

Funder

CONACyT Mexico

SEP-PRODEP UCOL-NPTC-250

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference48 articles.

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2. Inulin-type fructans: A review on different aspects of biochemical and pharmaceutical technology;Apolinário;Carbohydrate Polymers,2014

3. Production of functional oligosaccharides through limited acid hydrolysis of agave fructans;Ávila-Fernández;Food Chemistry,2011

4. Antioxidant capacity of cocoa beans and chocolate assessed by FTIR;Batista;Food Research International,2016

5. The physiological roles of dietary fibre;Brownlee;Food Hydrocolloids,2011

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