Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions (English)
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In:
Cereal Chemistry
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101
, 1
;
7-37
;
2024
- Article (Journal) / Electronic Resource
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Title:Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directions
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Contributors:Sempio, Rebecca ( author ) / Sahin, Aylin W. ( author ) / Walter, Jens ( author ) / Arendt, Elke K. ( author ) / Zannini, Emanuele ( author )
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Published in:Cereal Chemistry ; 101, 1 ; 7-37
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Publisher:
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Publication date:2024-01-01
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Size:31 pages
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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 101, Issue 1
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.
- 1
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Issue Information| 2024
- 5
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Acknowledgment of Reviewers| 2024
- 7
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Impact of isolated and chemically modified dietary fiber on bakery products: Current knowledge and future directionsSempio, Rebecca / Sahin, Aylin W. / Walter, Jens / Arendt, Elke K. / Zannini, Emanuele et al. | 2024
- 38
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Youtiao: Effect of ingredients and processing on quality attributesZhu, Fan et al. | 2024
- 64
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Amino acid uptake by Saccharomyces cerevisiae during ethanol productionJohnston, David B. / Stoklosa, Ryan J. et al. | 2024
- 73
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Evaluating the quality of soy residue‐supplemented Korean traditional rice wine and its lactic acid bacteriaKim, Jisuk / Kim, Sea Hun / Kim, Yookyung et al. | 2024
- 85
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Development of a gluten‐free bread with added heat‐treated yellow pea flour: Application of response surface methodologyJeradechachai, Tanya / Hall, Clifford et al. | 2024
- 99
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Improving the techno‐functionality of air‐classified pea flour fine fraction by enzymatic proteolysis, followed by Maillard‐induced conjugation with available carbohydrates in the flourMookerjee, Abhiroop / Nickerson, Michael / Tanaka, Takuji et al. | 2024
- 120
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Egg white improved the quality of noodles with high mung bean content by protein aggregation behaviorLi, Ruoning / Wang, Li / Hou, Dianzhi / Zhou, Sumei et al. | 2024
- 131
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Effect of solid‐state fermentation on the protein quality and volatile profile of pea and navy bean protein isolatesKhorsandi, Azita / Shi, Dai / Stone, Andrea K. / Bhagwat, Aarti / Lu, Yuping / Xu, Caishuang / Das, Prem Prakash / Polley, Brittany / Akhov, Leonid / Gerein, Jessica et al. | 2024
- 144
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Spectroscopy‐based prediction of 73 wheat quality parameters and insights for practical applicationsNagel‐Held, Johannes / El Hassouni, Khaoula / Longin, Friedrich / Hitzmann, Bernd et al. | 2024
- 166
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Physicochemical characteristics and popping efficiencies of popping beans from different breeding programs and grow‐out locationsRezaey, Mahvash / Heitholt, Jim / Miles, Carol / Ganjyal, Girish M. et al. | 2024
- 179
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The effect of lactic acid in association with steam in reducing microorganisms in hard red winter wheatMusa, Shpresa / Stratton, Jayne / Rose, Devin J. / Manthena, Vamsi / Bianchini, Andréia et al. | 2024
- 191
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Control of Salmonella in wheat grains with sodium bisulfate tempering and its impact on flour qualityDoddabematti Prakash, Shivaprasad / Rivera, Jared / Siliveru, Kaliramesh et al. | 2024
- 206
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Effect of mashing temperature on fermentation and antioxidant capacity of Qingke wortAo, Feng / Zheng, Jia / Wu, Jianhang / Li, Mao / Wang, Hong / Zhao, Haifeng / Li, Li / Zong, Xuyan et al. | 2024
- 220
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Physicochemical properties of buckwheat flours and their influence on focaccia bread qualityNalbandian, Elizabeth / Karkle, Elisa / Ganjyal, Girish M. et al. | 2024
- 231
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Physicochemical and functional properties of fermented pea and navy bean protein isolatesKhorsandi, Azita / Stone, Andrea K. / Shi, Dai / Xu, Caishuang / Das, Prem P. / Lu, Yuping / Rajagopalan, Nandhakishore / Tanaka, Takuji / Korber, Darren R. / Nickerson, Michael T. et al. | 2024
- 248
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Effects of co‐fermentation of Lactobacillus plantarum and inulin on beany flavor and physicochemical quality of soy yogurt in a multiple lactic acid bacteria fermentation systemFang, Xue / Ye, Han / Chen, Mengdan / Chen, Xiaodie / Chen, Minghui / Chen, Jiayi / Kong, Wenhui / Wang, Qiqi / Zhang, Zuoyong et al. | 2024
- 263
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Improvement of gelation properties of indica rice flour with stabilized rice bran from different thermal treatmentLi, Jia / Liu, Chun / Wu, Na‐Na / Tan, Bin et al. | 2024
- 274
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Effects of tartary buckwheat in enhancing bioactive compounds and sensory properties of traditional fruit kombucha beverageXiao, Sha / Pan, Yuting / Li, Xinyi / Xu, Min / Tang, Yiwen / Cao, Yang / Zhou, Yihan / Zou, Liang / Zhao, Jianglin / Wang, Aili et al. | 2024