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。Physicochemical and mechanical properties of a new cold-set emulsion gel system and the effect of quinoa protein fortification
Romina Ingrassia et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2022)
Acid-induced aggregation and gelation of heat-treated chia proteins
Debora N. Lopez et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2021)
Cereal bars functionalised with tempeh: nutritional composition, isoflavone content and consumer acceptance
Priscila F. de Melo et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2020)
Polyphenols and inhibitory effects of crude and purified extracts from tomato varieties on the formation of advanced glycation end products and the activity of angiotensin-converting and acetylcholinesterase enzymes
W. Blaszczak et al.
FOOD CHEMISTRY (2020)
Dietary fiber polysaccharides of amaranth, buckwheat and quinoa grains: A review of chemical structure, biological functions and food uses
Fan Zhu
CARBOHYDRATE POLYMERS (2020)
Solid-state fermentation for single-cell protein enrichment of guava and cashew by-products and inclusion on cereal bars
Cecilia Elisa S. Muniz et al.
BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY (2020)
Valorization of pomegranate husk - Integration of extraction with nanofiltration for concentrated polyphenols recovery
Emmanouil H. Papaioannou et al.
JOURNAL OF ENVIRONMENTAL CHEMICAL ENGINEERING (2020)
Prebiotic effect of predigested mango peel on gut microbiota assessed in a dynamic in vitro model of the human colon (TIM-2)
Sonia G. Sayago-Ayerdi et al.
FOOD RESEARCH INTERNATIONAL (2019)
Functional properties of amaranth, quinoa and chia proteins and the biological activities of their hydrolyzates
Debora N. Lopez et al.
FOOD RESEARCH INTERNATIONAL (2019)
Effect of drying processes in the chemical, physico-chemical, techno-functional and antioxidant properties of flours obtained from house cricket (Acheta domesticus)
Raquel Lucas-Gonzalez et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2019)
Valorization of Olive By-Products as Substrates for the Cultivation of Ganoderma lucidum and Pleurotus ostreatus Mushrooms with Enhanced Functional and Prebiotic Properties
Georgios Koutrotsios et al.
CATALYSTS (2019)
Highly proteolytic bacteria from semi-ripened Chiapas cheese elicit angiotensin-I converting enzyme inhibition and antioxidant activity
Cid R. Gonzalez-Gonzalez et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Effect of pear apple and date fibres incorporation on the physico-chemical, sensory, nutritional characteristics and the acceptability of cereal bars
Brahim Bchir et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2018)
Acceptability of beehive products as ingredients in quinoa bars
Francisco Rios et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2018)
Characterization and prebiotic activity in vitro of inulin-type fructan from Codonopsis pilosula roots
Yu-Ping Fu et al.
CARBOHYDRATE POLYMERS (2018)
A hydrocolloid based biorefinery approach to the valorisation of mango peel waste
Jhumur Banerjee et al.
FOOD HYDROCOLLOIDS (2018)
Amaranth, quinoa and chia protein isolates: Physicochemical and structural properties
Debora N. Lopez et al.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2018)
Chemical characteristics, antioxidant capacities and hepatoprotection of polysaccharides from pomegranate peel
Xichuan Zhai et al.
CARBOHYDRATE POLYMERS (2018)
Development, characterization, and flavor profile of nutrient dense date bars
Muhammad Nadeem et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2018)
Pasting, viscoelastic, and physicochemical properties of chia (Salvia hispanica L) flour and mucilage
Angela Janet Garcia-Salcedo et al.
FOOD STRUCTURE-NETHERLANDS (2018)
Functional properties in vitro and physiological effects in vivo of new sources of dietary fiber in Holtzman rats
Fulgencio Vilcanqui et al.
REVISTA CHILENA DE NUTRICION (2018)
The impact of fruit and soybean by-products and amaranth on the growth of probiotic and starter microorganisms
Antonio Diogo Silva Vieira et al.
FOOD RESEARCH INTERNATIONAL (2017)
Effect of House Cricket (Acheta domesticus) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various Formulations
Hyun-Wook Kim et al.
JOURNAL OF FOOD SCIENCE (2017)
Growth of selected probiotic bacterial strains with fructans from Nendran banana and garlic
Ravichandran Shalini et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2017)
Evaluation of seed of guava (Psidium guajava L.) as an alternative in ruminal nutrition
Silva-Vega Monica et al.
ABANICO VETERINARIO (2017)
DEVELOPMENT OF CEREAL BARS CONTAINING PINEAPPLE PEEL FLOUR (ANANAS COMOSUS L. MERRIL)
Karina Aparecida Damasceno et al.
JOURNAL OF FOOD QUALITY (2016)
Microdot method: used with chromogenic agar is a useful procedure for sanitary monitoring in aquaculture
Erwin Strahsburger et al.
LATIN AMERICAN JOURNAL OF AQUATIC RESEARCH (2016)
Mango seed: Functional and nutritional properties
Cristian Torres-Leon et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2016)
Effect of ingredients on rheological, nutritional and quality characteristics of fibre and protein enriched baked energy bars
Neelam Rawat et al.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE (2015)
Effect of dried pomegranate (Punica granatum) peel powder (DPPP) on textural, organoleptic and nutritional characteristics of biscuits
Prateeti Srivastava et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2014)
Functional Properties and Dietary Fiber Characterization of Mango Processing By-products (Mangifera indica L., cv Ataulfo and Tommy Atkins)
Maria de Lourdes Garcia-Magana et al.
PLANT FOODS FOR HUMAN NUTRITION (2013)
Mango peel dietary fibre: Composition and associated bound phenolics
C. M. Ajila et al.
JOURNAL OF FUNCTIONAL FOODS (2013)
Fiber and Prebiotics: Mechanisms and Health Benefits
Joanne Slavin
NUTRIENTS (2013)
Application of roasted rice bran in cereal bars
Marina Costa Garcia et al.
CIENCIA E TECNOLOGIA DE ALIMENTOS (2012)
Snack bars with high soy protein and isoflavone content for use in diets to control dyslipidaemia
Luciana Pereira Lobato et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCES AND NUTRITION (2012)
In vitro fermentation of potential prebiotic flours from natural sources: Impact on the human colonic microbiota and metabolome
Simone Maccaferri et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2012)
Development of nutritive cereal bars and effect of processing on the protein quality
Margarita Olivera C et al.
REVISTA CHILENA DE NUTRICION (2012)
Amaranth seed protein hydrolysates have in vivo and in vitro antihypertensive activity
Mariana Fritz et al.
FOOD CHEMISTRY (2011)
Functional and Bioactive Properties of Quinoa and Amaranth
Masayo Asao et al.
FOOD SCIENCE AND TECHNOLOGY RESEARCH (2010)
Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients
L. Alvarez-Jubete et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2010)
Bioactive peptides in amaranth (Amaranthus hypochondriacus) seed
C. Silva-Sanchez et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
Development of oat based cereal bars with high dietary fiber content
Luiz Carlos Gutkoski et al.
CIENCIA E TECNOLOGIA DE ALIMENTOS (2007)
Valuable components of raw and ripe peels from two Indian mango varieties
C. M. Ajila et al.
FOOD CHEMISTRY (2007)
Influence of germination on the nutritional quality of Phaseolus vulgaris and Cajanus cajan
E. Sangronis et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2007)
Evaluation of antioxidant properties of pomegranate peel extract in comparison with pomegranate pulp extract
YF Li et al.
FOOD CHEMISTRY (2006)
Combined sensory optimization of a prebiotic cereal product using multicomponent mixture experiments
SD Dutcosky et al.
FOOD CHEMISTRY (2006)
Partially hydrolyzed rapeseed protein isolates with improved functional properties
J Vioque et al.
JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY (2000)