Novel development and characterisation of dietary fibre from yellow soybean hulls

Food Chemistry

Volumn 161, Issue , 2014, Pages 367-375

  Yang, Jun ^a   Xiao, Anhong ^b   Wang, Chunwei ^b  

^a Frito Lay   (United States)

^b WUHAN POLYTECHNIC UNIVERSITY   (China)

Author keywords

Acid base digestion hydrolysis; Colour; Insoluble dietary fibre (IDF); Soluble dietary fibre (SDF); Total dietary fibre (TDF); Yellow soybean hull

Indexed keywords

AMINO ACIDS; COLOR; NITROGEN FIXATION;

ABSORPTION AND SOLUBILITIES; ACID BASE; DIETARY FIBRE; DYNAMIC RHEOLOGICAL MEASUREMENTS; PHYSICOCHEMICAL PROPERTY; SOLUBLE DIETARY FIBRE; SOYBEAN HULL; VISCOELASTIC PROPERTIES;

FIBERS;

ARTICLE; COLOR; CONTROLLED STUDY; DIETARY FIBER; DIGESTIVE SYSTEM; FLOUR; FLOW KINETICS; GERMINATION; HYDROLYSIS; MOISTURE; MOLECULAR WEIGHT; NONHUMAN; PARTICLE SIZE; PHYSICAL CHEMISTRY; QUANTITATIVE ANALYSIS; SOLUBILITY; SOYBEAN; SOYBEAN HULL; STOMACH PH; VISCOELASTICITY; WATER ABSORPTION; ANALYSIS; HUMAN; VISCOSITY;

COLOR; DIETARY FIBER; FLOUR; HUMANS; PARTICLE SIZE; SOLUBILITY; SOYBEANS; VISCOSITY;

EID: 84899786916     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.04.030     Document Type: Article

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