Development of reduced-fat cheeses with the addition of Agave fructans-Reference-Cited by-同舟云学术

Development of reduced-fat cheeses with the addition of Agave fructans

Published:2016-08-26 Issue:2 Volume:70 Page:212-219
ISSN:1364-727X
Container-title:International Journal of Dairy Technology
language:en
Short-container-title:Int J Dairy Technol

Author:

Palatnik Diana R¹,Aldrete Herrera Pamela²,Rinaldoni Ana N¹,Ortiz Basurto Rosa I²,Campderrós Mercedes E¹

Affiliation:

1. Instituto de Investigaciones en Tecnología Química (INTEQUI-CCT-CONICET); Facultad de Química, Bioquímica y Farmacia (UNSL); Ejército de los Andes 950-5700 San Luis Argentina

2. Laboratorio Integral de Investigación en Alimentos; Instituto Tecnológico de Tepic; Av. Tecnológico 2595 Col. Lagos del Country C.P 63175 Tepic Nayarit Mexico

Funder

SCyT

Universidad Nacional de San Luis

Publisher

Wiley

Subject

Process Chemistry and Technology,Bioengineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1471-0307.12334/fullpdf

Reference44 articles.

1. Aldrete-Herrera P I 2013 Separación de una fracción de fructanos de Agave tequilana Weber variedad azul, con alto GP mediante filtración tangencial Instituto Tecnológico de Tepic Tepic, Nayarit, México

2. An exploratory study into the putative prebiotic activity of fructans isolated from Agave angustifolia and the associated anticancer activity;Allsopp;Anaerobe,2013

3. Production of functional oligosaccharides through limited acid hydrolysis of agave fructans;Ávila-Fernández;Food Chemistry,2011

4. Cheese analogues: a review;Bachmann;International Dairy Journal,2001

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