Journal ArticleDOI
Enrichment of ice cream with dietary fibre: Effects on rheological properties, ice crystallisation and glass transition phenomena
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TLDR
In this paper, the effects of four dietary fiber sources (oat, wheat, apple and inulin) on the rheological and thermal properties of model sucrose-polysaccharides solutions and ice cream mixes were investigated.About:
This article is published in Food Chemistry.The article was published on 2009-07-15. It has received 236 citations till now. The article focuses on the topics: Ice crystals & Glass transition.read more
Citations
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Journal ArticleDOI
Dietary fibre and fibre-rich by-products of food processing: Characterisation, technological functionality and commercial applications: A review
Mohamed Elleuch,Dorothea Bedigian,Olivier Roiseux,Souhail Besbes,Christophe Blecker,Hamadi Attia +5 more
TL;DR: In this paper, analytical methods and fractionation techniques of dietary fibres are evaluated for improving physical and structural properties of hydration, oil holding capacity, viscosity, texture, sensory characteristics, and shelf-life.
Journal ArticleDOI
Agro-industrial potential of exotic fruit byproducts as a source of food additives
Jesús Fernando Ayala-Zavala,Violeta Vega-Vega,C. Rosas-Domínguez,H. Palafox-Carlos,Jose A. Villa-Rodriguez,Mohammed Wasim Siddiqui,Jorge Dávila-Aviña,Gustavo A. González-Aguilar +7 more
Journal ArticleDOI
Inulin as texture modifier in dairy products
TL;DR: In this paper, the authors describe the application of inulin for texture improvement in a variety of dairy applications as this is one of the most important application areas and describe the effects of the inulin in these systems as a fat replacer, i.e. how it can be used to mimic the features of fat for mouthfeel and creaminess.
Journal ArticleDOI
Wine grape pomace as antioxidant dietary fibre for enhancing nutritional value and improving storability of yogurt and salad dressing.
Angela Tseng,Yanyun Zhao +1 more
TL;DR: It is demonstrated that WGP may be used as a functional food ingredient for promoting human health and extending shelf-life of food products.
Journal ArticleDOI
Application of inulin in cheese as prebiotic, fat replacer and texturizer: a review.
TL;DR: An overview of some aspects of the microstructural, textural, rheological, prebiotic and sensorial effects of inulin incorporated in cheese as fat replacer, pre biotic and texture modifier are given.
References
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Journal ArticleDOI
A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
TL;DR: This assay is very reproducible and rapid with the dye binding process virtually complete in approximately 2 min with good color stability for 1 hr with little or no interference from cations such as sodium or potassium nor from carbohydrates such as sucrose.
Journal ArticleDOI
Dietary Reference Intakes for Energy, Carbohydrate, Fiber, Fat, Fatty Acids, Cholesterol, Protein and Amino Acids
Book
Food Emulsions: Principles, Practice, and Techniques
TL;DR: In this paper, the authors present an analysis of food emulsion properties using computer modeling of liquid properties and measurements of molecular characteristics, such as colloidal interactions and droplet aggregation, in order to predict colloidal interaction in food emulsions.
Reference BookDOI
Food Polysaccharides and Their Applications
TL;DR: Alistair M. Stephen and Shirley C. Cui as mentioned in this paper proposed a method for the detection of polysaccharides in foods, and showed that the method can be applied in the field of agriculture.
Journal ArticleDOI
Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety
TL;DR: The effects of water, as a near-universal solvent and plasticizer, on the behavior of polymeric (as well as oligomeric and monomeric) food materials and systems, are reviewed, with emphasis on the impact of water content (in terms of increasing system mobility and eventual water "availability") on food quality, safety, stability, and technological performance.
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