4.5 Article

Rheological behavior of soluble dietary fiber fractions isolated from artichoke residues

Related references

Note: Only part of the references are listed.
Review Chemistry, Applied

Inulin, a flexible oligosaccharide I: Review of its physicochemical characteristics

Maarten A. Mensink et al.

CARBOHYDRATE POLYMERS (2015)

Article Biochemistry & Molecular Biology

Protease and Hemicellulase Assisted Extraction of Dietary Fiber from Wastes of Cynara cardunculus

Cinthia Santo Domingo et al.

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES (2015)

Article Chemistry, Applied

Butternut and beetroot pectins: Characterization and functional properties

Eliana N. Fissore et al.

FOOD HYDROCOLLOIDS (2013)

Article Food Science & Technology

Choice of time of harvest influences the polyphenol profile of globe artichoke

Gaetano Pandino et al.

JOURNAL OF FUNCTIONAL FOODS (2013)

Article Chemistry, Applied

Isolation and characterization of model homogalacturonans of tailored methylesterification patterns

Abrisham Tanhatan-Nasseri et al.

CARBOHYDRATE POLYMERS (2011)

Article Food Science & Technology

Physicochemical characteristics of inulins obtained from Jerusalem artichoke (Helianthus tuberosus L.)

Ivan Panchev et al.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2011)

Article Chemistry, Applied

Inulin as texture modifier in dairy products

D. Meyer et al.

FOOD HYDROCOLLOIDS (2011)

Review Medicine, General & Internal

Globe artichoke as a functional food

Nello Ceccarelli et al.

MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM (2010)

Article Food Science & Technology

Rheological properties of pectin-enriched products isolated from butternut (Cucurbita moschata Duch ex Poiret)

E. N. Fissore et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2009)

Article Food Science & Technology

Globe artichoke: A functional food and source of nutraceutical ingredients

Vincenzo Lattanzio et al.

JOURNAL OF FUNCTIONAL FOODS (2009)

Article Chemistry, Applied

Characterisation of fiber obtained from pumpkin (cucumis moschata duch.) mesocarp through enzymatic treatment

E. N. Fissore et al.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2007)

Article Engineering, Chemical

Rheological properties of rice starch-xanthan gum mixtures

C Kim et al.

JOURNAL OF FOOD ENGINEERING (2006)

Article Agriculture, Multidisciplinary

Elucidation of the emulsification properties of sugar beet pectin

PA Williams et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)

Article Nutrition & Dietetics

Introducing inulin-type fructans

MB Roberfroid

BRITISH JOURNAL OF NUTRITION (2005)

Article Chemistry, Applied

Effect of polymeric cosolutes on calcium pectinate gelation. Part 2. Dextrans and inulin

P Giannouli et al.

CARBOHYDRATE POLYMERS (2004)

Article Engineering, Chemical

Rheological behaviour of an amide pectin

M Alonso-Mougán et al.

JOURNAL OF FOOD ENGINEERING (2002)

Article Biochemistry & Molecular Biology

Molecular basis of Ca2+-induced gelation in alginates and pectins:: The egg-box model revisited

I Braccini et al.

BIOMACROMOLECULES (2001)

Article Agriculture, Multidisciplinary

Weak gel-type rheological properties of aqueous dispersions of nonaggregated κ-carrageenan helices

S Ikeda et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)