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Trends in Food Science & Technology, ISSN 0924-2244, 11/2012, Volume 28, Issue 1, pp. 23 - 32
Incorporation of dietary fiber in extruded products often leads to reduced expansion volumes and textures that are less preferred by consumers. Nevertheless,... 
PHYSICOCHEMICAL PROPERTIES | PHYSICAL-PROPERTIES | WHEAT BRAN | HYPOCHOLESTEROLEMIC PROPERTIES | LEMON CELL-WALLS | FOOD SCIENCE & TECHNOLOGY | CHEMICAL-COMPOSITION | SUGAR-BEET FIBER | PROCESS VARIABLES | CORN MEAL | TWIN-SCREW EXTRUSION | Fiber in human nutrition | Cereal products industry | Bulk density | Surface layer | Extrusion | Transformations | Starches | Foods | Texture | Fibers
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 08/2018, Volume 81, pp. 398 - 408
The potential of blackcurrant pomace as a raw material for the extraction of dietary fibre was evaluated using two pomaces one sourced from the UK and one from... 
NMR | Blackcurrant | Dietary fibre | Pectin | Cellulose | PRIMARY-CELL WALLS | PECTINS | NMR-SPECTROSCOPY | FOOD SCIENCE & TECHNOLOGY | STRUCTURAL-CHARACTERIZATION | BERRY POMACE | GRAPE POMACE | HEMICELLULOSES | CHEMICAL-ANALYSIS | CHEMISTRY, APPLIED | ULTRASOUND-ASSISTED EXTRACTION | SUGAR-BEET | Raw materials | Analysis
Journal Article
Journal of Applied Poultry Research, ISSN 1056-6171, 03/2012, Volume 21, Issue 1, pp. 156 - 174
Journal Article
Journal Article
Carbohydrate Polymers, ISSN 0144-8617, 11/2013, Volume 98, Issue 2, pp. 1657 - 1666
Journal Article
Colloids and Surfaces A: Physicochemical and Engineering Aspects, ISSN 0927-7757, 10/2018, Volume 555, pp. 314 - 323
Phosphorus-contaminated wastewater is one of the main reasons for eutrophication. In this work, a hierarchical CuAl/biomass carbon fiber layered double... 
Phosphates | Adsorption | Layered double hydroxide | Biomass carbon fiber | MG-AL | AQUEOUS-SOLUTIONS | PERFORMANCE | CHEMISTRY, PHYSICAL | COMPOSITES | WHEAT-STRAW | LDH | ENHANCED ADSORPTION | REMOVAL | MAGNETIC BIOCHAR | SUGAR-BEET TAILINGS | Hydroxides | Analysis | Raman spectroscopy | Wastewater | Eutrophication
Journal Article
Journal of Cereal Science, ISSN 0733-5210, 2009, Volume 50, Issue 2, pp. 227 - 234
Incorporation of insoluble fibers into extruded cereals severely limits their expansion and reduces crispness. The specific objective of this work was to... 
Extrusion | Extensional rheology | Corn bran | Shear rheology | SOY FIBER | FOOD SCIENCE & TECHNOLOGY | MEAL | SUGAR-BEET FIBER | EXTRUSION-COOKING | VISCOSITY | SQUEEZING FLOW VISCOMETRY | PRODUCTS | DIETARY FIBER | EXPANSION | BUBBLE-GROWTH | Corn | Universities and colleges
Journal Article
Phytotherapy Research, ISSN 0951-418X, 05/2016, Volume 30, Issue 5, pp. 855 - 860
The aim of the present work was to examine if hydrogen peroxide treatment of sugar beet fibre that aimed at improving its physicochemical properties would... 
treated fibre | Caco‐2 cell assay | sugar beet fibre | antioxidant activity | non‐treated fibre | Fibrex | non-treated fibre | Caco-2 cell assay | Antioxidants | Hydrogen Peroxide - chemistry | Humans | Beta vulgaris - chemistry | Dietary Fiber - analysis | Analysis | Hydrogen peroxide | Index Medicus
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 12/2014, Volume 41, pp. 164 - 168
An emulsion was prepared using corn fibre gum (CFG) and the resulting oil and aqueous phases were separated by centrifugation. The material adsorbed onto the... 
Emulsifying activities | Non-adsorbed CFG | Emulsions | Emulsion stability | Corn fibre gum | Adsorbed CFG | FOOD SCIENCE & TECHNOLOGY | SUGAR-BEET PECTIN | EMULSIFYING PROPERTIES | CHEMISTRY, APPLIED | Surface active agents | Corn | Analysis | Proteins | Phases | Corn fibers | Mass distribution | Lipids | Droplets | Phenolic acids | Sugars
Journal Article
International Journal of Food Science & Technology, ISSN 0950-5423, 08/2018, Volume 53, Issue 8, pp. 1832 - 1837
This study investigated the application of hydroxypropylmethylcellulose (HPMC) (2%, 3%, 4%), sugar beet fibre (SBF) (3%, 5%, 7%) and water (210%, 220%, 230%)... 
hydroxypropylmethylcellulose | dough rheology | Bread quality | sugar beet fibres | gluten‐free bread | gluten-free bread | PHYSICOCHEMICAL PROPERTIES | FOOD SCIENCE & TECHNOLOGY | XANTHAN | FREE DOUGH | METHYLCELLULOSE | RICE | Formulations | Parameters | Rheology | Corn | Maize | Modulus of elasticity | Bread | Moisture content | Water content | Quality assessment | Gluten | Sugar | Rheological properties
Journal Article
Livestock Science, ISSN 1871-1413, 02/2015, Volume 172, pp. 59 - 68
A total of 282 crossbred rabbits of both genders were divided into six experimental groups and fed six diets formulated in a 2×3 factorial arrangement based on... 
Caecal fermentation | Health | Growth performance | Digestive physiology | SUBSTITUTION | AGRICULTURE, DAIRY & ANIMAL SCIENCE | NEUTRAL DETERGENT FIBER | SUGAR-BEET PULP | GROWTH-PERFORMANCE | REPLACEMENT | SUPPLEMENTATION | CECAL FERMENTATION | NONSTARCH POLYSACCHARIDES | DIGESTIBLE FIBER | Fatty acids
Journal Article