相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Extraction and characterization of cell wall polysaccharides from cranberry (Vaccinium macrocarpon var. Stevens) pomace
Eugenio Spadoni Andreani et al.
CARBOHYDRATE POLYMERS (2021)
Incorporation of olive pomace ingredients into yoghurts as a source of fibre and hydroxytyrosol: Antioxidant activity and stability throughout gastrointestinal digestion
Tania B. Ribeiro et al.
JOURNAL OF FOOD ENGINEERING (2021)
Activity and bioaccessibility of antioxidants in yoghurt enriched with black mulberry as affected by fermentation and stage of fruit addition
Nihal Durmus et al.
INTERNATIONAL DAIRY JOURNAL (2021)
Effects of dietary fiber on glycemic control and insulin sensitivity in patients with type 2 diabetes: A systematic review and meta-analysis
Ting Mao et al.
JOURNAL OF FUNCTIONAL FOODS (2021)
Effect of cranberry pomace on the physicochemical properties and inactivation of Salmonella during the manufacture of dry fermented sausages
Alex Tsun Yin Lau et al.
CURRENT RESEARCH IN FOOD SCIENCE (2021)
Casein and pectin: Structures, interactions, and applications
Wusigale et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2020)
Recovery of valuable lipophilic and polyphenolic fractions from cranberry pomace by consecutive supercritical CO2 and pressurized liquid extraction
Laura Tamkute et al.
JOURNAL OF SUPERCRITICAL FLUIDS (2020)
Carbohydrate fraction characterisation of functional yogurts containing pectin and pectic oligosaccharides through convolutional networks
Carlos Sabater et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2020)
Dietary organic cranberry pomace influences multiple blood biochemical parameters and cecal microbiota in pasture-raised broiler chickens
Md. Rashedul Islam et al.
JOURNAL OF FUNCTIONAL FOODS (2020)
Enhanced stability of berry pomace polyphenols delivered in protein-polyphenol aggregate particles to an in vitro gastrointestinal digestion model
Jia Xiong et al.
FOOD CHEMISTRY (2020)
Composition and physicochemical properties of dried berry pomace
Anne-Marie Reissner et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2019)
Impact of pectin-rich orange fibre on gel characteristics and sensory properties in lactic acid fermented yoghurt
Kenneth Kieserling et al.
FOOD HYDROCOLLOIDS (2019)
In-Vitro Prebiotic Analysis of Microbiota Accessible Pectic Polysaccharides
Jagan Mohan Rao Tingirikari
CURRENT MICROBIOLOGY (2019)
Adding apple pomace as a functional ingredient in stirred-type yogurt and yogurt drinks
Xinya Wang et al.
FOOD HYDROCOLLOIDS (2019)
The Impact of Dietary Fiber on Gut Microbiota in Host Health and Disease
Kassem Makki et al.
CELL HOST & MICROBE (2018)
Designing added-protein yogurts: Relationship between in vitro digestion behavior and structure
P. Morell et al.
FOOD HYDROCOLLOIDS (2017)
Development of new probiotic yoghurt with a mixture of cow and sheep milk: effects on physicochemical, textural and sensory analysis
Felipe S. Vianna et al.
SMALL RUMINANT RESEARCH (2017)
Characterization of Pilot Scale Processed Canadian Organic Cranberry (Vaccinium macrocarpon) and Blueberry (Vaccinium angustifolium) Juice Pressing Residues and Phenolic-Enriched Extractives
K. A. Ross et al.
INTERNATIONAL JOURNAL OF FRUIT SCIENCE (2017)
Fruit pomace as a source of alternative fibers and cellulose nanofiber as reinforcement agent to create molded pulp packaging boards
Virginia P. Gouw et al.
COMPOSITES PART A-APPLIED SCIENCE AND MANUFACTURING (2017)
Adding neutral or anionic hydrocolloids to dairy proteins under in vitro gastric digestion conditions
Jennifer Borreani et al.
FOOD HYDROCOLLOIDS (2016)
Physicochemical, textural and rheological properties of probiotic yogurt fortified with fibre-rich pineapple peel powder during refrigerated storage
B. N. P. Sah et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2016)
Flavonoids and phenolic acids from cranberry juice are bioavailable and bioactive in healthy older adults
Diane L. McKay et al.
FOOD CHEMISTRY (2015)
Synergistic effect of milk solids and carrot cell wall particles on the rheology and texture of yoghurt gels
Amirtha Puvanenthiran et al.
FOOD RESEARCH INTERNATIONAL (2014)
Chemical and Proteolysis-Derived Changes during Long-Term Storage of Lactose-Hydrolyzed Ultrahigh-Temperature (UHT) Milk
Therese Jansson et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2014)
Soups increase satiety through delayed gastric emptying yet increased glycaemic response
M. E. Clegg et al.
EUROPEAN JOURNAL OF CLINICAL NUTRITION (2013)
Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing
Angela Tseng et al.
FOOD CHEMISTRY (2013)
Rheology, spontaneous whey separation, microstructure and sensorial characteristics of probiotic yoghurts enriched with passion fruit fiber
A. P. Espirito-Santo et al.
FOOD RESEARCH INTERNATIONAL (2013)
Physicochemical property changes of cabbage outer leaves upon preparation into functional dietary fiber powder
Yardfon Tanongkankit et al.
FOOD AND BIOPRODUCTS PROCESSING (2012)
Recent developments on polyphenol-protein interactions: effects on tea and coffee taste, antioxidant properties and the digestive system
Prasun Bandyopadhyay et al.
FOOD & FUNCTION (2012)
Antimicrobial effect of cranberry juice and extracts
J. Cote et al.
FOOD CONTROL (2011)
Differences in in vitro gastric behaviour between homogenized milk and emulsions stabilised by Tween 80, whey protein, or whey protein and caseinate
George A. van Aken et al.
FOOD HYDROCOLLOIDS (2011)
Proximate and Polyphenolic Characterization of Cranberry Pomace
Brittany L. White et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)
The chemistry behind antioxidant capacity assays
DJ Huang et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Extending applicability of the oxygen radical absorbance capacity (ORAC-fluorescein) assay
A Dávalos et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2004)
Cultured dairy products: an overview of their gelation and texture properties
JA Lucey
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY (2004)
Assays for hydrophilic and lipophilic antioxidant capacity (oxygen radical absorbance capacity (ORACFL)) of plasma and other biological and food samples
RL Prior et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Interaction of pectin and casein micelles
A Maroziene et al.
FOOD HYDROCOLLOIDS (2000)
分享论文
