Utilization of food processing by-products as dietary, functional, and novel fiber: A review

Critical Reviews in Food Science and Nutrition

Volumn 56, Issue 10, 2016, Pages 1647-1661

  Sharma, Satish Kumar ^a   Bansal, Sangita ^a   Mangal, Manisha ^a   Dixit, Anil Kumar ^a   Gupta, Ram K ^a   Mangal, A K ^b  

^a CENTRAL INSTITUTE OF POST HARVEST ENGINEERING AND TECHNOLOGY   (India)

^b National Institute of Ayurvedic Pharmaceutical Research   (India)

Author keywords

Caloric content; Dietary fiber; Energy values; Fiber classification; Food processing by products; Functional fiber; Functional properties; Novel fiber

Indexed keywords

BEVERAGES; FERMENTED MILK; FIBERS; FUNCTIONAL FOOD; MEATS; PROCESSED FOODS;

CALORIC CONTENT; DIETARY FIBERS; ENERGY VALUE; FUNCTIONAL FIBERS; FUNCTIONAL PROPERTIES;

FOOD PROCESSING;

FOOD ADDITIVE;

ANALYSIS; DIETARY FIBER; FOOD HANDLING; FOOD PACKAGING; FUNCTIONAL FOOD; MEAT; NUTRITIONAL VALUE; STANDARDS;

DIETARY FIBER; FOOD ADDITIVES; FOOD HANDLING; FOOD LABELING; FUNCTIONAL FOOD; MEAT; MEAT PRODUCTS; NUTRITIVE VALUE;

EID: 84985917031     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2013.794327     Document Type: Review

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