Structural characteristics, physicochemical properties and prebiotic potential of modified dietary fibre from the basal part of bamboo shoot-Reference-Cited by-同舟云学术

Structural characteristics, physicochemical properties and prebiotic potential of modified dietary fibre from the basal part of bamboo shoot

Published:2020-07-29 Issue:2 Volume:56 Page:618-628
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Fang Dongya¹,Wang Qi²,Chen Canhui¹,Li Zhengyi¹,Li Shuting¹,Chen Wen¹,Zheng Yafeng¹³^ORCID

Affiliation:

1. College of Food Science Fujian Agriculture and Forestry University Fuzhou350002China

2. Institute of Agricultural Engineering Fujian Academy of Agriculture Sciences Fuzhou350003China

3. China‐Ireland International Cooperation Centre for Food Material Science and Structure Design Fujian Agriculture and Forestry University Fuzhou350002China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14709

Reference40 articles.

1. Pistachio hull water-soluble polysaccharides as a novel prebiotic agent

2. Effects of addition of different fibers on rheological characteristics of cake batter and quality of cakes

3. Different micronization methods significantly improve the functionality of carrot insoluble fibre

4. Effect of incorporation of fermented bamboo shoot on physicochemical and microbial quality of pork pickle

5. Use of green chemistry methods in the extraction of dietary fibers from cactus rackets (Opuntia ficus indica): Structural and microstructural studies

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