The potential of inulin as a functional ingredient

British Food Journal

Volumn 97, Issue 4, 1995, Pages 30-32

  Robinson, Richard K ^a  

^a UNIVERSITY OF READING   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84889403476     PISSN: 0007070X     EISSN: None     Source Type: Journal    
DOI: 10.1108/00070709510085657     Document Type: Article

References (14)

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3. Gilliland, S.E., “Properties of yogurt” in Robinson, R.K. (Ed.), Therapeutic Properties of Fermented Milks, Chapman & Hall, London, 1991, pp. 65–80.
4. Passmore, R. and Eastwood, M.A., Davidson and Passmore Human Nutrition and Dietetics, Churchill Livingstone, Edinburgh, 1986.
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6. Flair Flow Reports, NDOs - “Everybody” Should Know about Them, Tiense Suikerraffinaderij Services, Belgium, 1994.
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8. Kurmann, J.A. and Rasic, J.L., “The health potential of products containing bifidobacteria”, in Robinson, R.K. (Ed.), Therapeutic Properties of Fermented Milks, Chapman & Hall, London, 1991, pp. 117–58.
9. Robinson, R.K. and Tamime, A.Y., “The role of protein in yogurt”, in Hudson, B.F.J. (Ed.), Developments in Food Proteins - 4, Elsevier Applied Science Publications, London, 1986, pp. 1–36.
10. Robinson, R.K., “Cultures for yogurt - their selection and use”, Dairy Industries International, Vol. 53 No. 7, 1988, 15–19.
11. Tamime, A.Y., Kalab, M. and Davies, G., “Microstruture of set-style yogurt manufactured from cow's milk fortified by different methods”, Food Microstructure, Vol. 3 No. 1, 1984, pp. 83–92.
12. Amerine, M.A., Pangborn, R.M. and Roessler, E.B., Principles of Sensory Evaluation of Food, Academic Press, New York, NY, 1965.
13. Yamazaki, H., Modler, H.W. and Elliot, J.I., “Process for preparing flour from Jerusalem artichoke tubers”, United States Patent 4871574, 1989.
14. Hauly, M.C.O., Bracht, A., Beck, R. and Fontana, J.D., “Fructose and fructose-anhydrides from Dahlia inulin”, Applied Biochemistry and Biotechnology, Vol. 34, 1992, pp. 297–308.