Short chain xylooligosaccharides: a potential prebiotic used to improve batter fermentation and its effect on the quality attributes of idli, a cereal-legume-based Indian traditional food-Reference-Cited by-同舟云学术

Short chain xylooligosaccharides: a potential prebiotic used to improve batter fermentation and its effect on the quality attributes of idli, a cereal-legume-based Indian traditional food

Published:2011-06-10 Issue:7 Volume:46 Page:1346-1355
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Aachary Ayyappan Appukuttan,Gobinath Duraiswamy,Prapulla Siddalingaiya Gurudutt

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2011.02591.x/fullpdf

Reference38 articles.

1. Corncob-induced endo-1,4-β-d-xylanase of Aspergillus oryzae MTCC 5154: production and characterization of xylobiose from glucuronoxylan;Aachary;Journal of Agricultural and Food Chemistry,2008

2. Value addition to corncob: production and characterization of xylooligosaccharides from alkali pretreated lignin-saccharide complex using Aspergillus oryzae MTCC 5154;Aachary;Bioresource Technology,2009

3. Studies on idli fermentation: Part 1. Some accompanying changes in the batter;Desikachar;Journal of Scientific and Industrial Research,1960

4. Xylan and xylan derivatives-biopolymers with valuable properties, 1-Naturally occurring xylans structures, isolation procedures and properties;Ebringerova;Macromolecule Rapid Communications,2000

5. Structural and solution properties of corncob heteroxylans;Ebringerova;Carbohydrate Polymers,1992

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Chemical functional physical and sensory properties of flour and idli produced from blends of rice (Oryza sativa), african yam bean (Sphenostylis sternocarpa) and pigeon pea (Cajanus cajan);Horticulture International Journal;2023-12-12

2. Microbial Fermentation for Improving the Sensory, Nutritional and Functional Attributes of Legumes;Fermentation;2023-07-06

3. Nondigestible Functional Oligosaccharides: Enzymatic Production and Food Applications for Intestinal Health;Annual Review of Food Science and Technology;2023-03-27

4. Proximate, textural and organoleptic attributes of breads enriched with Ocimum basilicum seeds flour;Journal of Food and Dietetics Research;2021-04-03

5. Nutritional Composition, Textural and Sensory Properties of Ocimum Basilicum L. Seeds Incorporated Steamed Rice Cake;Current Research in Nutrition and Food Science Journal;2020-12-28