Change in surface structure and inner microstructure of durum wheat pasta during the boiling process (English)
- New search for: Ohmura, Masato
- Further information on Ohmura, Masato:
- https://orcid.org/0000-0003-4573-6954
- New search for: Matsumiya, Kentaro
- Further information on Matsumiya, Kentaro:
- https://orcid.org/0000-0001-8957-9845
- New search for: Tatsuro, Maeda
- New search for: Fujita, Akio
- New search for: Hayashi, Yukako
- New search for: Matsumura, Yasuki
- New search for: Ohmura, Masato
- New search for: Matsumiya, Kentaro
- New search for: Tatsuro, Maeda
- New search for: Fujita, Akio
- New search for: Hayashi, Yukako
- New search for: Matsumura, Yasuki
In:
Food Science and Technology
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149
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2021
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ISSN:
- Article (Journal) / Electronic Resource
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Title:Change in surface structure and inner microstructure of durum wheat pasta during the boiling process
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Contributors:Ohmura, Masato ( author ) / Matsumiya, Kentaro ( author ) / Tatsuro, Maeda ( author ) / Fujita, Akio ( author ) / Hayashi, Yukako ( author ) / Matsumura, Yasuki ( author )
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Published in:
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Publisher:
- New search for: Elsevier Ltd
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Publication date:2021-04-25
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ISSN:
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DOI:
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Type of media:Article (Journal)
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Type of material:Electronic Resource
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Language:English
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Keywords:
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Source:
Table of contents – Volume 149
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
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Whole genome sequencing of Lactobacillus plantarum DMDL 9010 and its effect on growth phenotype under nitrite stressHuang, Yan-yan / Liu, Dong-mei / Jia, Xiang-ze / Liang, Ming-hua / Lu, Yongzhi / Liu, Jinsong et al. | 2021
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Prebiotic effects in vitro of anthocyanins from the fruits of Lycium ruthenicum Murray on gut microbiota compositions of feces from healthy human and patients with inflammatory bowel diseasePeng, Yujia / Yan, Yamei / Wan, Peng / Chen, Chunxu / Chen, Dan / Zeng, Xiaoxiong / Cao, Youlong et al. | 2021
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Lutein extraction by microemulsion technique: Evaluation of stability versus thermal processing and environmental stressesJalali-Jivan, Mehdi / Abbasi, Soleiman / Fathi-Achachlouei, Bahram et al. | 2021
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A review on the application and safety of non-thermal techniques on fresh produce and their productsVaralakshmi, S. et al. | 2021
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Changes in proteolysis, protein oxidation, flavor, color and texture of dry-cured mutton ham during storageGuo, Xin / Wang, Yongqin / Lu, Shiling / Wang, Jingyun / Fu, Huihui / Gu, Bingyan / Lyu, Bing / Wang, Qingling et al. | 2021
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Effects of protein oxidation induced by rice bran rancidity on the structure and functionality of rice bran glutelinLi, Fang / Wu, Xiaojuan / Wu, Wei et al. | 2021
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Physicochemical, emulsifying, and interfacial properties of different whey protein aggregates obtained by thermal treatmentFan, Yuting / Peng, Gaofei / Pang, Xiang / Wen, Zhen / Yi, Jiang et al. | 2021
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Organic dragon fruits (Hylocereus undatus and Hylocereus polyrhizus) grown at the same edaphoclimatic conditions: Comparison of phenolic and organic acids profiles and antioxidant activitiesAngonese, Mariana / Motta, Gabriel Emiliano / Silva de Farias, Natália / Molognoni, Luciano / Daguer, Heitor / Brugnerotto, Patrícia / de Oliveira Costa, Ana Carolina / Olivera Müller, Carmen Maria et al. | 2021
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Preparation of rapeseed oil oleogels based on beeswax and its application in beef heart patties to replace animal fatGao, Yanlei / Li, Minghua / Zhang, Li / Wang, Zhuo / Yu, Qunli / Han, Ling et al. | 2021
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Phenotypic and probiotic characterization of isolated LAB from Himalayan cheese (Kradi/Kalari) and effect of simulated gastrointestinal digestion on its bioactivityMushtaq, Mehvesh / Gani, Adil / Noor, Nairah / Masoodi, F.A. et al. | 2021
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Phenolics composition and contents, as the key quality parameters of table grapes, may be influenced obviously and differently in response to short-term high temperatureZhang, Lingling / Li, Xingyan / Pang, Yaxing / Cai, Xinyu / Lu, Jun / Ren, Xueyan / Kong, Qingjun et al. | 2021
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Preparation, purification and identification of iron-chelating peptides derived from tilapia (Oreochromis niloticus) skin collagen and characterization of the peptide-iron complexesLin, Shanting / Hu, Xiao / Li, Laihao / Yang, Xianqing / Chen, Shengjun / Wu, Yanyan / Yang, Shaoling et al. | 2021
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Ultrasound treatment for improving the bioactive compounds and quality properties of a Brazilian nopal (Opuntia ficus-indica) beverage during shelf-lifede Albuquerque, Juliana Gondim / Escalona-Buendía, Héctor Bernardo / de Magalhães Cordeiro, Angela Maria Tribuzy / dos Santos Lima, Marcos / de Souza Aquino, Jailane / da Silva Vasconcelos, Margarida Angélica et al. | 2021
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Structure and main polyphenols in the haze of blackberry wineWu, Gang / Fan, Gongjian / Zhou, Jianzhong / Liu, Xiaoli / Wu, Caie / Wang, Ying et al. | 2021
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Modifiers based on natural deep eutectic mixtures to enhance anthocyanins isolation from grape pomace by pressurized hot water extractionLoarce, L. / Oliver-Simancas, R. / Marchante, L. / Díaz-Maroto, M.C. / Alañón, M.E. et al. | 2021
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Effect of freezing temperature on molecular structure and functional properties of gelatin extracted by microwave-freezing-thawing coupling methodFeng, Xin / Dai, Hongjie / Ma, Liang / Fu, Yu / Yu, Yong / Zhu, Hankun / Wang, Hongxia / Sun, Yi / Tan, Hongxia / Zhang, Yuhao et al. | 2021
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Microfluidization of fenugreek (Trigonella foenum graecum) seed protein concentrate: Effects on functional, rheological, thermal and microstructural propertiesGhanghas, Neeraj / Prabhakar, Pramod K. / Sharma, Shikha / Mukilan, M.T. et al. | 2021
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Discrimination of beef from different origins based on lipidomics: A comparison study of DART-QTOF and LC-ESI-QTOFWang, Kewen / Xu, Lei / Wang, Xue / Chen, Ailiang / Xu, Zhenzhen et al. | 2021
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Evaluation of plasma-activated water (PAW) as a novel disinfectant: Effectiveness on Escherichia coli and Listeria innocua, physicochemical properties, and storage stabilityWang, Qingyang / Salvi, Deepti et al. | 2021
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Effect of flax gum on the functional properties of soy protein isolate emulsion gelBi, Chong-hao / Chi, Shang-yi / Wang, Xue-ying / Alkhatib, Ahmed / Huang, Zhi-gang / Liu, Yi et al. | 2021
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Emerging non-thermal processing techniques for preservation of tender coconut waterPrithviraj, V. / Pandiselvam, R. / Babu, Ardra C. / Kothakota, Anjineyulu / Manikantan, M.R. / Ramesh, S.V. / Beegum, P.P. Shameena / Mathew, A.C. / Hebbar, K.B. et al. | 2021
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Ultrasound-induced structural modification and thermal properties of oat proteinLi, Runnan / Xiong, Youling L. et al. | 2021
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Colour of honey: can we trust the Pfund scale? – An alternative graphical tool covering the whole visible spectraBodor, Zsanett / Benedek, Csilla / Urbin, Ágnes / Szabó, Dániel / Sipos, László et al. | 2021
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Characterization of nitrite degradation by polyphenols in sea buckthorn (Hippophaë rhamnoides L.) by density function theory calculationsBen, Tingting / Wu, Ping / Zou, Hui / Chen, Yilun et al. | 2021
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Effect of preservation processing on quality attributes and phenolic profile of maqui (Aristotelia chilensis mol. Stuntz) fruitConcha-Meyer, Anibal A. / Sepúlveda, Gloria / Pérez-Díaz, Ricardo / Torres, Carolina A. et al. | 2021
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Technological and diffusion properties in the wet salting of beef assisted by ultrasoundSanches, Marcio Augusto Ribeiro / Colombo Silva, Patrícia Maria Onofre / Barretto, Tiago Luis / Darros-Barbosa, Roger / Silva-Barretto, Andrea Carla da / Telis-Romero, Javier et al. | 2021
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Determination of subfreezing temperature and gel retrogradation characteristics of potato starch gelJiang, Jikai / Gao, Haiyan / Zeng, Jie / Zhang, Lin / Wang, Fang / Su, Tongchao / Li, Guanglei et al. | 2021
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Influence of under-fermented cocoa mass in chocolate production: Sensory acceptance and volatile profile characterization during the processingBritto de Andrade, Aurora / Lins da Cruz, Margarida / Antonia de Souza Oliveira, Fernanda / Soares, Sergio Eduardo / Druzian, Janice Izabel / Radomille de Santana, Ligia Regina / Oliveira de Souza, Carolina / da Silva Bispo, Eliete et al. | 2021
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Clostridium perfringens suppressing activity in black soldier fly protein preparationsDong, Liyou / Ariëns, Renata M.C. / America, Antoine H.P. / Paul, Aman / Veldkamp, Teun / Mes, Jurriaan J. / Wichers, Harry J. / Govers, Coen et al. | 2021
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Deep (offset) non-invasive Raman spectroscopy for the evaluation of food and beverages – A reviewArroyo-Cerezo, Alejandra / Jimenez-Carvelo, Ana M. / González-Casado, Antonio / Koidis, Anastasios / Cuadros-Rodríguez, Luis et al. | 2021
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Isolation and characterization of yam (Dioscorea alata L.) starch from BrazilOliveira, Aryane Ribeiro / Chaves Ribeiro, Alline Emannuele / Gondim, Ítalo Careli / Alves dos Santos, Elaine / Resende de Oliveira, Érica / Mendes Coutinho, Gabriela Silva / Soares Júnior, Manoel Soares / Caliari, Márcio et al. | 2021
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Processing factors that affect the balance of alcohols and alkyl esters during ‘Arbequina’ olive oil production: Separation and clarification stepsBoudebouz, Abdelaziz / Romero, Agustí / Hermoso, Juan F. / Boqué, Ricard / Mestres, Montserrat et al. | 2021
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Inhibitory effects of binary combinations of microbial metabolites on the growth of tolerant Penicillium roqueforti and Mucor circinelloidesShi, Ce / Knøchel, Susanne et al. | 2021
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Unraveling the mystery of ‘bask in daytime and dewed at night’ technique in doubanjiang (broad bean paste) fermentationZhao, Shuai / Niu, Chengtuo / Suo, Jingyi / Zan, Youlong / Wei, Yuehu / Zheng, Feiyun / Liu, Chunfeng / Wang, Jinjing / Li, Qi et al. | 2021
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Application of ultrasound in stabilizing of Antarctic krill oil by modified chickpea protein isolate and ginseng saponinXu, Luping / yan, Weiqiang / Zhang, Mi / Hong, Xin / Liu, Yuanfa / Li, Jinwei et al. | 2021
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Novel solid-state fermentation extraction of 5-O-caffeoylquinic acid from heilong48 soybean using Lactobacillus helviticus: Parametric screening and optimizationAkpabli-Tsigbe, Nelson Dzidzorgbe Kwaku / Ma, Yongkun / Ekumah, John-Nelson / Osabutey, Juliet / Hu, Jie / Xu, Manqing / Johnson, Nana Adwoa Nkuma et al. | 2021
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The potential correlation between microbial communities and flavors in traditional fermented sour meatZhong, Aiai / Chen, Wei / Duan, Yufan / Li, Ke / Tang, Xingyu / Tian, Xing / Wu, Zhongqin / Li, Zongjun / Wang, Yuanliang / Wang, Chuanhua et al. | 2021
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Effect of fish mince size on physicochemical and gelling properties of silver carp (Hypophthalmichthys molitrix) surimi gelMeng, Linglu / Jiao, Xidong / Yan, Bowen / Huang, Jianlian / Zhao, Jianxin / Zhang, Hao / Chen, Wei / Fan, Daming et al. | 2021
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Effect of cold plasma on açai pulp: Enzymatic activity, color and bioaccessibility of phenolic compoundsDantas, Aline Macedo / Batista, Jéssica Dayanne Ferreira / dos Santos Lima, Marcos / Fernandes, Fabiano A.N. / Rodrigues, Sueli / Magnani, Marciane / Borges, Graciele da Silva Campelo et al. | 2021
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HS-GC-IMS with PCA to analyze volatile flavor compounds of honey peach packaged with different preservation methods during storageLeng, Peng / Hu, Hang-Wei / Cui, Ai-Hua / Tang, Hong-Jie / Liu, Yun-Guo et al. | 2021
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Antifungal efficacy of paeonol on Aspergillus flavus and its mode of action on cell walls and cell membranesLi, Qian / Zhao, Ying / Zhu, Xiaoman / Xie, Yanli et al. | 2021
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Octenyl succinate esterified gum arabic stabilized emulsions: Preparation, stability and in vitro gastrointestinal digestionWang, Zhanxiang / Ma, Da / Gan, Liang / Lu, Xuanxuan / Wang, Yong et al. | 2021
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Preparation, characterization and biological activities of egg white peptides-calcium chelateHuang, Wen / Lan, Yaqi / Liao, Wanwen / Lin, Li / Liu, Guo / Xu, Hanmei / Xue, Jianpeng / Guo, Baoyan / Cao, Yong / Miao, Jianyin et al. | 2021
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IFC - Aims & Scope, Copyright, Publication information, Orders & Claims, Advertising information, Author inquiries, Permissions, Funding body, Permanence of paper and GFA link in double column| 2021
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Determination of some quality indices of rainbow trout fillets treated with nisin-loaded polyvinylalcohol-based nanofiber and packed with polyethylene packageOner, Burcu / Meral, Raciye / Ceylan, Zafer et al. | 2021
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Re-dispersible dry sunflower oil emulsions enabled by regenerated chitinBaraki, Senay Yacob / Liu, Lingli / Li, Xiang / Debeli, Dereje Kebebew / Wang, Bija / Feng, Xueling / Mao, Zhiping / Sui, Xiaofeng et al. | 2021
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Endogenous bioactive compounds of naked oats (Avena nuda L.) inhibit α-amylase and α-glucosidase activityWei, Mengjie / Tang, Minyue / Wang, Luyu / Cheng, Xuanxuan / Wu, Yanwen / Ouyang, Jie et al. | 2021
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Chitosan derivative functionalized carbon nanotubes as carriers for enzyme immobilization to improve synthetic efficiency of ethyl caproateJi, Suping / Liu, Wei / Su, Shuyi / Gan, Caifang / Jia, Chengsheng et al. | 2021
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Impact of pulsed light treatment on the quality properties and microbiological aspects of red bell pepper fresh-cutsRybak, Katarzyna / Wiktor, Artur / Pobiega, Katarzyna / Witrowa-Rajchert, Dorota / Nowacka, Małgorzata et al. | 2021
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Impact of high-intensity ultrasound on the chemical and physical stability of oil-in-water emulsions stabilized by almond protein isolateZhang, Shulin / Tian, Li / Yi, Jianhua / Zhu, Zhenbao / Dong, Xinling / Decker, Eric Andrew et al. | 2021
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Digestive behavior of unemulsified triglycerides with different chain lengths: In vitro dynamic and static simulated digestion modelsLiu, Wangxin / Luo, Xianliang / Wang, Jing / Li, Yang / Feng, Fengqin / Zhao, Minjie et al. | 2021
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Fat crystal-stabilized water-in-oil emulsion breakdown and marker release during in vitro digestionPatel, Vivekkumar / Andrade, Jonathan / Rousseau, Dérick et al. | 2021
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The color difference of rubus fruits is closely related to the composition of flavonoids including anthocyaninsWu, Yaqiong / Zhang, Chunhong / Huang, Zhengjin / Lyu, Lianfei / Li, Jing / Li, Weilin / Wu, Wenlong et al. | 2021
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Online defect detection and automatic grading of carrots using computer vision combined with deep learning methodsDeng, Limiao / Li, Juan / Han, Zhongzhi et al. | 2021
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Salmonella inactivation and changes on texture and color of chicken skin treated with antimicrobials and ultrasoundLaranja, Daniela Comparsi / da Silva Malheiros, Patrícia / Cacciatore, Fabíola Ayres / de Oliveira Elias, Susana / Milnitsky, Bruno Pinheiro / Tondo, Eduardo Cesar et al. | 2021
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Impact of homogenization on the physicochemical properties of the cod protein gelXie, Yisha / Yu, Xiliang / Wei, Shibiao / Zheng, Jianan / Prakash, Sangeeta / Dong, Xiuping et al. | 2021
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Effect of high-pressure processing to improve the safety and quality of an Quercus acorn beverageSardão, Rita / Amaral, Renata A. / Alexandre, Elisabete M.C. / Saraiva, Jorge A. / Pintado, Manuela et al. | 2021
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The effect of cold atmospheric plasma and linalool nanoemulsions against Escherichia coli O157:H7 and Salmonella on ready-to-eat chicken meatGonzález-González, Cid R. / Labo-Popoola, Olaoniye / Delgado-Pando, Gonzalo / Theodoridou, Katerina / Doran, Olena / Stratakos, Alexandros Ch et al. | 2021
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Impact of pulsed electric field and vacuum impregnation with Chamuang leaf extract on quality changes in Pacific white shrimp packaged under modified atmosphereShiekh, Khursheed Ahmad / Benjakul, Soottawat / Gulzar, Saqib et al. | 2021
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Combined microwave and enzymatic treatment improve the release of insoluble bound phenolic compounds from the grapefruit peel insoluble dietary fiberPeng, Guanyi / Gan, Jiapan / Dong, Ruihong / Chen, Yi / Xie, Jianhua / Huang, Ziyan / Gu, Yue / Huang, Danfei / Yu, Qiang et al. | 2021
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Effect of inulin, fructo-oligosaccharide, trehalose or maltodextrin (M10 and M30) on the physicochemical and sensory properties of dark compound chocolateLim, Pei Yiin / Wong, Keat Yi / Thoo, Yin Yin / Siow, Lee Fong et al. | 2021