Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review-Reference-Cited by-同舟云学术

Natural plant fibers obtained from agricultural residue used as an ingredient in food matrixes or packaging materials: A review

Published:2021-12-23 Issue:1 Volume:21 Page:371-415
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:

Soleimanian Yasamin¹²^ORCID,Sanou Ibrahima¹²,Turgeon Sylvie L.²³^ORCID,Canizares Diego⁴,Khalloufi Seddik¹²^ORCID

Affiliation:

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

2. Institute of Nutrition and Functional Foods Laval University Québec City Québec Canada

3. Food Science Department Laval University Québec City Québec Canada

4. Department of Food Engineering and Technology, Institute of Biosciences, Language and Physical Sciences (IBILCE) UNESP ‐ São Paulo State University São José do Rio Preto Brazil

Funder

Natural Sciences and Engineering Research Council of Canada

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1541-4337.12875

Reference306 articles.

1. Some quality attributes of low fat ice cream substituted with hulless barley flour and barley ß-glucan

2. Transparent and antimicrobial cellulose film from ginger nanofiber

3. Nanocellulose in food packaging: A review

4. Rheological properties of water insoluble date fiber incorporated wheat flour dough

5. Sustainable Solutions for Agro Processing Waste Management: An Overview

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