Xylo‐oligosaccharides as texture modifier compounds in aqueous media and in combination with food thickeners-Reference-Cited by-同舟云学术

Xylo‐oligosaccharides as texture modifier compounds in aqueous media and in combination with food thickeners

Published:2019-09-10 Issue:7 Volume:8 Page:3023-3030
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Penksza Péter¹^ORCID,Juhász Réka²,Szabó‐Nótin Beatrix¹,Sipos László³

Affiliation:

1. Department of Food Preservation Szent István University Budapest Hungary

2. Department of Dietetics and Nutrition Science, Faculty of Health Science Semmelweis University Budapest Hungary

3. Department of Postharvest Sciences and Sensory Evaluation, Faculty of Food Science Szent István University Budapest Hungary

Funder

European Social Fund

Magyar Tudományos Akadémia

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.1177

Reference17 articles.

1. Screening of xylanolytic Aspergillus fumigatus for prebiotic xylo‐oligosaccharide production using bagasse;Carvalho A. F. A.;Food Technology and Biotechnology,2015

2. Heat and pH stability of prebiotic arabinoxylooligosaccharides, xylooligosaccharides and fructooligosaccharides

3. The viscosity of dilute solutions of guar gum and locust bean gum with and without added sugars

4. Technological functionality of inulin and oligofructose

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