Effect of extrusion‐cooking on the hypoglycaemic properties of citrus fibre: An in‐vitro study
- 1 April 1994
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 64 (4), 493-499
- https://doi.org/10.1002/jsfa.2740640416
Abstract
No abstract availableKeywords
This publication has 43 references indexed in Scilit:
- Dietary fiber from mango byproducts: Characterization and hypoglycemic effects determined by in vitro methodsJournal of Agricultural and Food Chemistry, 1992
- Effect of autoclaving sugar‐beet fibre on its physico‐chemical properties and its in‐vitro degradation by human faecal bacteriaJournal of the Science of Food and Agriculture, 1992
- Blood glucose, plasma insulin and sensory responses to guar-containing wheat breads: effects of molecular weight and particle size of guar gumBritish Journal of Nutrition, 1991
- Bovine serum albumin diffusion in dilute and semi-dilute solutions of guar: effect of guar molecular weightFood Hydrocolloids, 1991
- Degradation of starch in feed concentrates by enzymes, rumen fluid and rumen enzymesJournal of the Science of Food and Agriculture, 1991
- Concentration effect of soluble dietary fibers on postprandial glucose and insulin in the ratCanadian Journal of Physiology and Pharmacology, 1988
- Chemical composition and physical properties of modified dietary fibre sourcesFood Hydrocolloids, 1986
- Extrusion cooking of a high-fibre cereal productBritish Journal of Nutrition, 1986
- CELLULOSE‐HEMICELLULOSE FRACTIONS IN THE ALCOHOL‐INSOLUBLE SOLIDS OF VALENCIA ORANGE PEELJournal of Food Science, 1980
- FUNCTIONAL CHARACTERISTICS OF MUSTARD MUCILAGEJournal of Food Science, 1974