Microcrystalline Cellulose Isolation and Impregnation with Sappan Wood Extracts as Antioxidant Dietary Fiber for Bread Preparation-Reference-Cited by-同舟云学术

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Microcrystalline Cellulose Isolation and Impregnation with Sappan Wood Extracts as Antioxidant Dietary Fiber for Bread Preparation

Published:2023-08-14 Issue:34 Volume:8 Page:31100-31111
ISSN:2470-1343
Container-title:ACS Omega
language:en
Short-container-title:ACS Omega

Author:

Homyuen Athitaya¹,Vanitjinda Gawisara¹,Yingkamhaeng Naiyasit¹,Sukyai Prakit¹²^ORCID

Affiliation:

1. Cellulose for Future Materials and Technologies Special Research Unit, Department of Biotechnology, Faculty of Agro-Industry, Kasetsart University, Chatuchak, Bangkok 10900, Thailand

2. Center for Advanced Studies for Agriculture and Food (CASAF), Kasetsart University Institute for Advanced Studies, Kasetsart University, Chatuchak, Bangkok 10900, Thailand

Funder

National Research Council of Thailand

Kasetsart University

Publisher

American Chemical Society (ACS)

Subject

General Chemical Engineering,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/acsomega.3c03043

Reference81 articles.

1. Ultrasound-treated lupin (Lupinus albus L.) flour: Protein- and fiber-rich ingredient to improve physical and textural quality of bread with a reduced glycemic index

2. Dietary fibre in gastrointestinal health and disease

3. Preparation and characterization of microcrystalline cellulose (MCC) from tea waste

4. Functionality and nutritional aspects of microcrystalline cellulose in food

5. Effect of modified celluloses on dough rheology and microstructure

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