Evaluation of plasma, high-pressure and ultrasound processing on the stability of fructooligosaccharides-Reference-Cited by-同舟云学术

Evaluation of plasma, high-pressure and ultrasound processing on the stability of fructooligosaccharides

Published:2016-07-13 Issue:9 Volume:51 Page:2034-2040
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Alves Filho Elenilson G.¹²,Cullen Patrick J.³⁴,Frias Jesus M.³,Bourke Paula³,Tiwari Brijesh K.⁵,Brito Edy S.²,Rodrigues Sueli¹,Fernandes Fabiano A.N.⁶

Affiliation:

1. Departamento de Tecnologia de Alimentos; Universidade Federal do Ceará; Campus do Pici Bloco 858 60440-900 Fortaleza CE Brazil

2. Embrapa Agroindustria Tropical; Fortaleza CE Brazil

3. Dublin Institute of Technology; School of Food Science and Environmental Health; Dublin UK

4. School of Chemical Engineering; University of New South Wales; Sydney NSW Australia

5. Teagasc Food Research Centre; Department of Food Biosciences; Dublin UK

6. Universidade Federal do Ceará; Departamento de Engenharia Química; Campus do Pici Bloco 709 60440-900 Fortaleza CE Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação Cearense de Apoio ao Desenvolvimento Científico e Tecnológico

Healy Group for the FOS

HPP Tolling Ltd

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

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5. Determination of folic acid by ion-pair RP-HPLC in vitamin-fortified fruit juices after solid-phase extraction;Breithaupt;Food Chemistry,2001

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