Structure, sensory and nutritional aspects of soluble-fibre inclusion in processed food products

Food Hydrocolloids

Volumn 25, Issue 2, 2011, Pages 159-164

  Koh, Leewah ^a   Jiang, Bin ^a   Kasapis, Stefan ^a   Foo, Check Woo ^b  

^a NATIONAL UNIVERSITY OF SINGAPORE   (Singapore)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Agarose; Deacylated gellan; Fenugreek gum; Gum ghatti; Low methoxy pectin; Amylase inhibition; Carrageenan

Indexed keywords

FIBERS; FISH; STARCH; STRUCTURAL PROPERTIES;

AGAROSE; CARRAGEENANS; DEACYLATED GELLAN; FENUGREEK GUM; GUM GHATTI; LOW METHOXY PECTIN; METHOXY PECTIN; SOLUBLE FIBRES; Α-AMYLASE INHIBITION; Κ-CARRAGEENAN;

AMYLASES;

ANOGEISSUS LATIFOLIA; TRIGONELLA FOENUM-GRAECUM;

EID: 77956615749     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2010.03.013     Document Type: Article

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