Different micronization methods significantly improve the functionality of carrot insoluble fibre

Food Chemistry

Volumn 100, Issue 4, 2007, Pages 1402-1408

  Chau, Chi Fai ^a   Wang, Yi Ting ^a   Wen, Yu Ling ^a  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

Author keywords

Carrot; Dietary fibre; Functional property; Micronization; Particle size; Pomace

Indexed keywords

AMYLASE; GLUCOSE; TRIACYLGLYCEROL LIPASE;

ARTICLE; BULK DENSITY; CARROT; CATION EXCHANGE; DIETARY FIBER; ENZYME INHIBITION; GLUCOSE ABSORPTION; MICRONIZATION; NANOTECHNOLOGY; NONHUMAN; PARTICLE SIZE; PHYSICAL CHEMISTRY; WATER RETENTION;

DAUCUS CAROTA;

EID: 33746517470     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.11.034     Document Type: Article

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