다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기
CYTA: journal of food, v.16 no.1, 2018년, pp.20 - 26
Liang, Xinhong (School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan, People’s Republic of China) , Ran, Junjian (School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan, People’s Republic of China) , Sun, Junliang (School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan, People’s Republic of China) , Wang, Tianlin (School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan, People’s Republic of China) , Jiao, Zhonggao (Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, Henan, People’s Republic of China) , He, Hongju (School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan, People’s Republic of China) , Zhu, Mingming (School of Food Science, Henan Institute of Science and Technology, Xinxiang, Henan, People’s Republic of China)
초록이 없습니다.
Alvira, P., Tomás-Pejó, E., Ballesteros, M., Negro, M.J.. Pretreatment technologies for an efficient bioethanol production process based on enzymatic hydrolysis: A review. Bioresource technology : biomass, bioenergy, biowastes, conversion technologies, biotransformations, production technologies, vol.101, no.13, 4851-4861.
Official methods of analysis AOAC 2000
Chen, J., Gao, D., Yang, L., Gao, Y.. Effect of microfluidization process on the functional properties of insoluble dietary fiber. Food research international, vol.54, no.2, 1821-1827.
Chen, Y., Ye, R., Yin, L., Zhang, N.. Novel blasting extrusion processing improved the physicochemical properties of soluble dietary fiber from soybean residue and in vivo evaluation. Journal of food engineering, vol.120, 1-8.
Du, B., Zhu, F., Xu, B.. Physicochemical and antioxidant properties of dietary fibers from Qingke (hull-less barley) flour as affected by ultrafine grinding. Bioactive Carbohydrates and Dietary Fibre, vol.4, no.2, 170-175.
Esposito, Fabrizio, Arlotti, Guido, Maria Bonifati, Angela, Napolitano, Aurora, Vitale, Davide, Fogliano, Vincenzo. Antioxidant activity and dietary fibre in durum wheat bran by-products. Food research international, vol.38, no.10, 1167-1173.
Fabek, H., Messerschmidt, S., Brulport, V., Goff, H.D.. The effect of in vitro digestive processes on the viscosity of dietary fibres and their influence on glucose diffusion. Food hydrocolloids, vol.35, 718-726.
Feng, Z., Dou, W., Alaxi, S., Niu, Y., Yu, L.(.. Modified soluble dietary fiber from black bean coats with its rheological and bile acid binding properties. Food hydrocolloids, vol.62, 94-101.
Gao, Ang, Yan, Xiaoguang, Xu, Xingyang, Ye, Ran, Chen, Ye. Physicochemical and Bioactive Properties of Soluble Dietary Fibers from Blasting Extrusion Processing (BEP)-Extruded Carrot Residues. Food and bioprocess technology : an internatinal jounrnal, vol.8, no.10, 2036-2046.
Kaushik, N., Rao, P.S., Mishra, H.N.. Process optimization for thermal-assisted high pressure processing of mango (Mangifera indica L.) pulp using response surface methodology. LWT- Food science and technology, vol.69, 372-381.
Kosmala, M., Milala, J., Kolodziejczyk, K., Markowski, J., Zbrzezniak, M., Renard, C.M.G.C.. Dietary fiber and cell wall polysaccharides from plum (Prunus domestica L.) fruit, juice and pomace: Comparison of composition and functional properties for three plum varieties. Food research international, vol.54, no.2, 1787-1794.
Liu, X., Mu, T., Sun, H., Zhang, M., Chen, J.. Optimisation of aqueous two-phase extraction of anthocyanins from purple sweet potatoes by response surface methodology. Food chemistry, vol.141, no.3, 3034-3041.
Ma, L., Wang, L., Tang, J., Yang, Z.. Optimization of arsenic extraction in rice samples by Plackett-Burman design and response surface methodology. Food chemistry, vol.204, 283-288.
Ma, L., Wang, L., Tang, J., Yang, Z.. Optimization of arsenic extraction in rice samples by Plackett-Burman design and response surface methodology. Food chemistry, vol.204, 283-288.
Macagnan, F.T., Santos, L.R.d., Roberto, B.S., de Moura, F.A., Bizzani, M., da Silva, L.P.. Biological properties of apple pomace, orange bagasse and passion fruit peel as alternative sources of dietary fibre. Bioactive Carbohydrates and Dietary Fibre, vol.6, no.1, 1-6.
Neta, Nair Sampaio, Peres, António M., Teixeira, José A., Rodrigues, Ligia R.. Maximization of fructose esters synthesis by response surface methodology. New biotechnology, vol.28, no.4, 349-355.
Oliveira, T.I.S., Rosa, M.F., Cavalcante, F.L., Pereira, P.H.F., Moates, G.K., Wellner, N., Mazzetto, S.E., Waldron, K.W., Azeredo, H.M.C.. Optimization of pectin extraction from banana peels with citric acid by using response surface methodology. Food chemistry, vol.198, 113-118.
Raghavendra, S. N., Rastogi, N. K., Raghavarao, K. S. M. S., Tharanathan, R. N.. Dietary fiber from coconut residue: effects of different treatments and particle size on the hydration properties. European food research and technology = Zeitschrift für Lebensmittel-Untersuchung und -Forschung. A, vol.218, no.6, 563-567.
Ramful, D., Tarnus, E., Aruoma, O.I., Bourdon, E., Bahorun, T.. Polyphenol composition, vitamin C content and antioxidant capacity of Mauritian citrus fruit pulps. Food research international, vol.44, no.7, 2088-2099.
Romero-Garcia, J.M., Lama-Munoz, A., Rodriguez-Gutierrez, G., Moya, M., Ruiz, E., Fernandez-Bolanos, J., Castro, E.. Obtaining sugars and natural antioxidants from olive leaves by steam-explosion. Food chemistry, vol.210, 457-465.
Shafiei, M., Kabir, M.M., Zilouei, H., Sarvari Horvath, I., Karimi, K.. Techno-economical study of biogas production improved by steam explosion pretreatment. Bioresource technology : biomass, bioenergy, biowastes, conversion technologies, biotransformations, production technologies, vol.148, 53-60.
Ubando-Rivera, J, Navarro-Ocaña, A, Valdivia-López, M.A. Mexican lime peel: Comparative study on contents of dietary fibre and associated antioxidant activity. Food chemistry, vol.89, no.1, 57-61.
Wang, L., Xu, H., Yuan, F., Fan, R., Gao, Y.. Preparation and physicochemical properties of soluble dietary fiber from orange peel assisted by steam explosion and dilute acid soaking. Food chemistry, vol.185, 90-98.
Xu, E., Pan, X., Wu, Z., Long, J., Li, J., Xu, X., Jin, Z., Jiao, A.. Response surface methodology for evaluation and optimization of process parameter and antioxidant capacity of rice flour modified by enzymatic extrusion. Food chemistry, vol.212, 146-154.
Yu, Z., Zhang, B., Yu, F., Xu, G., Song, A.. A real explosion: The requirement of steam explosion pretreatment. Bioresource technology : biomass, bioenergy, biowastes, conversion technologies, biotransformations, production technologies, vol.121, 335-341.
Zhang, D.H., Zhang, J.Y., Che, W.C., Wang, Y.. A new approach to synthesis of benzyl cinnamate: Optimization by response surface methodology. Food chemistry, vol.206, 44-49.
Zhang, J., Wang, Z.W.. Soluble dietary fiber from Canna edulis Ker by-product and its physicochemical properties. Carbohydrate polymers, vol.92, no.1, 289-296.
Zhang, M., Bai, X., Zhang, Z.. Extrusion process improves the functionality of soluble dietary fiber in oat bran. Journal of cereal science, vol.54, no.1, 98-103.
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
오픈액세스 학술지에 출판된 논문
Copyright KISTI. All Rights Reserved.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.