Physicochemical and functional properties of dietary fiber from maca (Lepidium meyenii Walp.) liquor residue

Carbohydrate Polymers

Volumn 132, Issue , 2015, Pages 509-512

  Chen, Jinjin ^a,b   Zhao, Qingsheng ^a   Wang, Liwei ^a   Zha, Shenghua ^a,c   Zhang, Lijun ^a,b   Zhao, Bing ^a  

^a INSTITUTE OF PROCESS ENGINEERING   (China)

^b UNIVERSITY OF CHINESE ACADEMY OF SCIENCES   (China)

^c Beijing Tong Ren Tang Health Pharmaceutical Co Ltd   (China)

Author keywords

Dietary fiber; Functional properties; Lepidium meyenii; Maca; Physicochemical properties

Indexed keywords

FOOD PRODUCTS; GLUCOSE; OILS AND FATS;

DIETARY FIBERS; FUNCTIONAL PROPERTIES; LEPIDIUM MEYENII; MACA; PHYSICOCHEMICAL PROPERTY;

FIBERS;

LEPIDIUM MEYENII;

PLANT EXTRACT; WATER;

ANALYSIS; CHEMISTRY; DIETARY FIBER; INFRARED SPECTROSCOPY; LEPIDIUM; METABOLISM; SCANNING ELECTRON MICROSCOPY;

DIETARY FIBER; LEPIDIUM; MICROSCOPY, ELECTRON, SCANNING; PLANT EXTRACTS; SPECTROSCOPY, FOURIER TRANSFORM INFRARED; WATER;

EID: 84936771687     PISSN: 01448617     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.carbpol.2015.06.079     Document Type: Article

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