Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products-Reference-Cited by-同舟云学术

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Employ of Citrus By-product as Fat Replacer Ingredient for Bakery Confectionery Products

Published:2020-04-16 Issue: Volume:7 Page:
ISSN:2296-861X
Container-title:Frontiers in Nutrition
language:
Short-container-title:Front. Nutr.

Author:

Caggia Cinzia,Palmeri Rosa,Russo Nunziatina,Timpone Rosario,Randazzo Cinzia L.,Todaro Aldo,Barbagallo Salvatore

Funder

Ministero dello Sviluppo Economico

Publisher

Frontiers Media SA

Subject

Nutrition and Dietetics,Endocrinology, Diabetes and Metabolism,Food Science

Reference47 articles.

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2. A nutrient profiling system for the (re)formulation of a global food & beverage portfolio;Vlassopoulos;Eur J Nutr,2017

3. Structural, functional, and antioxidant properties of water-soluble polysaccharides from potatoes peels;Jeddou;Food Chem,2016

4. Utilization of food processing by-products as dietary, functional, and novel fiber: A review;Sharma;Crit Rev Sci Nutr,2016

5. What's new in biopotential of fruits and vegetable by-products applied in the food processing industry;Kowalska;Trends Food Sci Technol,2017

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1. Exploring the use of portable infrared spectroscopy as a quality assurance tool for the Australian Native/Traditional food industry: a case study on finger lime (Citrus australasica);International Journal of Food Science & Technology;2024-09-06

2. Emulsion filled gels based on inulin and dry-fractionated pulse proteins to produce low-fat baked goods;LWT;2024-09

3. Citrus Pomace as a Source of Plant Complexes to Be Used in the Nutraceutical Field of Intestinal Inflammation;Antioxidants;2024-07-19

4. A critical evaluation on the valorization strategies to reduce and reuse orange waste in bakery industry;Food Research International;2024-07

5. Citrus by-products: A dual assessment of antioxidant properties and food contaminants towards circular economy;Innovative Food Science & Emerging Technologies;2024-07

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