Dietary Fibers in Modern Food Production: A Special Perspective With β-Glucans-Reference-Cited by-同舟云学术

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Dietary Fibers in Modern Food Production: A Special Perspective With β-Glucans

Published:2018 Issue: Volume: Page:125-156
ISSN:
Container-title:Biopolymers for Food Design
language:
Short-container-title:

Author:

Ahmad Asif,Khalid Nauman

Publisher

Elsevier

Reference139 articles.

1. Tailoring oat for future foods;Ahmad,2011

2. Perspective of β-Glucan: Extraction and Utilization;Ahmad,2010

3. Perspective of surface active agents in baking industry: an overview;Ahmad;Crit. Rev. Food Sci. Nutr.,2014

4. Physicochemical and functional properties of barley beta-glucan as affected by different extraction procedures;Ahmad;Int. J. Food Sci. Technol.,2009

5. Effect of barley beta-glucan on sensory characteristics of bread;Ahmad;Pak. J. Agri. Sci.,2008

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1. Polyphasic identification of Rhizopus oryzae and evaluation of physical fermentation parameters in potato starch processing liquid waste for β-glucan production;Scientific Reports;2024-06-28

2. Valorisation potential and challenges of food side product streams for food applications: A review using the example of Switzerland;Future Foods;2024-06

3. Beta-Glucan as a Soluble Dietary Fiber Source: Origins, Biosynthesis, Extraction, Purification, Structural Characteristics, Bioavailability, Biofunctional Attributes, Industrial Utilization, and Global Trade;Nutrients;2024-03-21

4. Evaluation of Ultra–High–Pressure Sterilization in Terms of Bactericidal Effect, Qualities, and Shelf Life of ‘Xinli No. 7’ (Pyrus sinkiangensis) Pear Juice;Foods;2023-07-18

5. Nutritional and Phytochemical Composition and Associated Health Benefits of Oat (Avena sativa) Grains and Oat-Based Fermented Food Products;The Scientific World Journal;2023-07-17

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