Nutritional and Functional Properties of Extruded Cassava-Soy Composite with Grape Pomace-Reference-Cited by-同舟云学术

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Nutritional and Functional Properties of Extruded Cassava-Soy Composite with Grape Pomace

Published:2018-04-03 Issue:7-8 Volume:70 Page:1700298
ISSN:0038-9056
Container-title:Starch - Stärke
language:en
Short-container-title:Starch - Stärke

Author:

Oladiran Dolapo A.¹,Emmambux Naushad M.¹

Affiliation:

1. Department of Food Science, University of Pretoria; Pretoria 0002 South Africa

Funder

National Research Foundation

DST/NRF-Centre of excellence in Food Security

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference102 articles.

1. Effects of dietary fibre- and polyphenol-rich grape products on lipidaemia and nutritional parameters in rats

2. The Market Potential of Grape Waste Alternatives

3. Chemical composition and bioactive compounds of grape pomace (Vitis vinifera L.), Benitaka variety, grown in the semiarid region of Northeast Brazil

Cited by 24 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. Interactions and functionality of fiber components in a directly expanded starch matrix;Journal of Food Engineering;2024-06

2. Optimization of extrusion conditions increases soluble dietary fiber yield from pomegranate peels with improved physico-chemical and biological properties;Bioactive Carbohydrates and Dietary Fibre;2024-05

3. Characterization of Băbească Neagră Grape Pomace and Incorporation into Jelly Candy: Evaluation of Phytochemical, Sensory, and Textural Properties;Foods;2023-12-27

4. Lowering glycemic levels via gastrointestinal tract factors: the roles of dietary fiber, polyphenols, and their combination;Critical Reviews in Food Science and Nutrition;2023-11-15

5. A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources;Antioxidants;2023-07-19

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