Effects of superfine grinding on asparagus pomace. Part I: Changes on physicochemical and functional properties-Reference-Cited by-同舟云学术

Effects of superfine grinding on asparagus pomace. Part I: Changes on physicochemical and functional properties

Published:2020-05-31 Issue:6 Volume:85 Page:1827-1833
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Gao Wenjie¹,Chen Feng²³,Zhang Lianfu⁴,Meng Qingran⁵^ORCID

Affiliation:

1. Department of Ecological Technology and EngineeringShanghai Institute of Technology Shanghai 201418 P.R. China

2. Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, College of Food ScienceBeijing Technology and Business University Beijing 100048 P. R. China

3. Department of Food, Nutrition and Packaging SciencesClemson University Clemson SC 29634 USA

4. School of Food Science and TechnologyJiangnan University Wuxi Jiangsu 214122 P.R. China

5. Engineering Research Center of Perfume & Aroma and Cosmetics of Ministry of Education, School of Perfume and Aroma TechnologyShanghai Institute of Technology Shanghai 201418 P.R. China

Funder

the Start-up Funding of Shanghai Institute of Technology

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15168

Reference47 articles.

1. Measurement of functional properties and health promoting aspects-glucose retardation index of peel, pulp and peel fiber from Citrus hystrix and Citrus maxima

2. Health benefits of dietary fiber

3. Wheat bran particle size influence on phytochemical extractability and antioxidant properties

4. Beneficial Effects of High Dietary Fiber Intake in Patients with Type 2 Diabetes Mellitus

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