Comparison of Properties of New Sources of Partially Purified Inulin to Those of Commercially Pure Chicory Inulin-Reference-Cited by-同舟云学术

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Comparison of Properties of New Sources of Partially Purified Inulin to Those of Commercially Pure Chicory Inulin

Published:2015-04-06 Issue:5 Volume:80 Page:C950-C960
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Mudannayake Deshani C.¹,Wimalasiri Kuruppu M.S.²,Silva Kahandage F.S.T.³,Ajlouni Said¹

Affiliation:

1. Biosciences Section, Faculty of Veterinary and Agricultural Sciences; The Univ. of Melbourne; Victoria 3010 Australia

2. Dept. of Food Science and Technology, Faculty of Agriculture; Univ. of Peradeniya, Peradeniya; Sri Lanka

3. Dept. of Animal Science, Faculty of Agriculture; Univ. of Peradeniya, Peradeniya; Sri Lanka

Publisher

Wiley

Subject

Food Science

Reference55 articles.

1. Physico-chemical properties of inulin produced from Jerusalam artichoke tubers on bench and pilot plant scale;Abou-Arab;Aust J Basic Appl Sci,2011

2. Comparison of some wet digestion and dry ashing methods for voltammetric trace element analysis;Adeloju;Analyst,1989

3. Optimization of phenolics and dietary fibre extraction from date seeds;Al-Farsi;Food Chem,2009

4. Inulin-type fructans: a review on different aspects of biochemical and pharmaceutical technology;Apolinario;Carbohydr Polym,2014

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1. Selective Conversion of Inulin into 5-Hydroxymethylfurfural and Levulinic Acid in Micropacked Bed Reactors;Industrial & Engineering Chemistry Research;2024-07-22

2. Medicinal Use of Chicory (Cichorium intybus L.);Scientia Pharmaceutica;2024-06-05

3. Utilization of inulin as a functional ingredient in food: Processing, physicochemical characteristics, food applications, and future research directions;Food Chemistry Advances;2023-12

4. Chemical Composition of Different Extracts from Echinacea purpurea (L.) Moench Roots and Evaluation of Their Antimicrobial Activity;ChemEngineering;2023-10-09

5. Probiotic ice cream incorporated with blue pea flower (Clitoria ternatea) as a natural colorant and dehydrated banana flour as a potential prebiotic ingredient;Food and Life;2023-06-30

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