<i>Hornification</i> : Lessons learned from the wood industry for attenuating this phenomenon in plant‐based dietary fibers from food wastes-Reference-Cited by-同舟云学术

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Hornification : Lessons learned from the wood industry for attenuating this phenomenon in plant‐based dietary fibers from food wastes

Published:2022-10-05 Issue:1 Volume:22 Page:4-45
ISSN:1541-4337
Container-title:Comprehensive Reviews in Food Science and Food Safety
language:en
Short-container-title:Comp Rev Food Sci Food Safe

Author:

Aghajanzadeh Sara¹²^ORCID,Fayaz Goly¹²,Soleimanian Yasamin¹²,Ziaiifar Aman Mohammad³,Turgeon Sylvie L.²⁴^ORCID,Khalloufi Seddik¹²^ORCID

Affiliation:

1. Soils Science and Agri‐Food Engineering Department Laval University Québec Canada

2. Institute of Nutrition and functional foods Laval University Québec Canada

3. Food Process Engineering Department Gorgan University of Agricultural Sciences and Natural Resources Gorgan Iran

4. Food Science Department Laval University Québec Canada

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.13047

Reference176 articles.

1. Influence of process variables on physical characteristics of spray freeze dried cellulose nanocrystals

2. The Importance of Quantifying Food Waste in Canada

3. Rheological characterization of microfibrillated cellulose suspensions after freezing

4. Effects of sucrose addition on the rheological properties of citrus peel fiber suspensions before and after drying

5. Functional and Sensory Effects of Fibre-rich Ingredients on Breakfast Fresh Sausages Manufacture

Cited by 18 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of modification methods on the structural characteristics and functional properties of dietary fiber from cucumber;Food Chemistry: X;2024-12

2. Valorization of fava, lentil, pea, and soya husks as sustainable adsorbents for lead removal from contaminated water: characterization, adsorption kinetics, and isotherms;Biomass Conversion and Biorefinery;2024-08-28

3. Formation of pores and bubbles and their impacts on the quality attributes of processed foods: A review;Food Research International;2024-07

4. Microcrystalline cellulose from soybean hull as an excipient in solid dosage forms: Preparation, powder characterization, and tableting properties;International Journal of Biological Macromolecules;2024-06

5. Effect of hornification on the isolation of anionic cellulose nanofibrils from Kraft pulp via maleic anhydride esterification;Carbohydrate Polymers;2024-06

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