Inulin‐type fructans and short‐chain fructooligosaccharides—their role within the food industry as fat and sugar replacers and texture modifiers—what needs to be considered!-Reference-Cited by-同舟云学术

Inulin‐type fructans and short‐chain fructooligosaccharides—their role within the food industry as fat and sugar replacers and texture modifiers—what needs to be considered!

Published:2022-09-15 Issue:1 Volume:11 Page:17-38
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Science & Nutrition

Author:

Jackson Peter Philip James¹^ORCID,Wijeyesekera Anisha¹^ORCID,Rastall Robert Adrian¹

Affiliation:

1. Department of Food and Nutritional Sciences University of Reading Reading UK

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.3040

Reference145 articles.

1. Investigation of the Effects of Inulin and β-glucan on the Physical and Sensory Properties of Low-Fat Beef Burgers Containing Vegetable Oils: Optimization of Formulation Using D-optimal Mixture Design

2. Functional and therapeutic potential of inulin: A comprehensive review

3. Optimization of inulin and polydextrose mixtures as sucrose replacers during sugar-free chocolate manufacture – Rheological, microstructure and physical quality characteristics

4. Industrial manufacture of sugar-free chocolates – Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development

5. Application and functions of fat replacers in low-fat ice cream: A review

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