Enhancing the nutritional value of bread with inulin

Agro Food Industry Hi-Tech

Volumn 20, Issue 3, 2009, Pages 43-47

  Meyer, Diederick ^a   Peters, Brigite ^a  

^a Sensus   (Netherlands)

Author keywords

[No Author keywords available]

Indexed keywords

NUTRITIONAL VALUE;

FOOD TECHNOLOGY;

EID: 68149100998     PISSN: 17226996     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (14)

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2. S. Kolido etal.,Eur. J. Clin. Nutr., 61. pp. 1189-1195 (2007).
3. D. Meyer, M. Stasse-Wolihuis, Curr. Top. Nutroceut. Res., 4. pp. 211-226(20061.
4. D. Meyer, Innovations Food Technol., 18, pp.38-40(2003).
5. S. Cavella et al., Chem. Engineer. Transact., p. 6 (2005).
6. E. Santos et al., Cereal Chem., 85. PP. 455-463 (2008).
7. M.C.M. Hensing et al., Production and localization of inulinase in Kluyveromyces yeast, In: Inulin and inulin-containing crops, pp. 241-250 11993).
8. D. Meyer. J. de Wolf. "lnulin in bread and other cereal-based products", Technology of functional cereol products, pp. 409-427(2007).
9. M. de Man. P.L. Weegels. Patent Appi. WO 05/023007 (20051.
10. G. Mitterdorfer et al., Lett. Appl. Microbiol., 33, pp. 251-255 120011.
11. W. Praznik et al., Nohrung, 46. pp. 151-157 12002).
12. European Commission, Regulation IEC) No. 1924/2006 (2006).
13. European Commission, Commission Directive 2008/1 00/EC (2008).
14. D. Meyer. Ann. Nutr. Metob., 47. P. 616 (2003).