Physicochemical and Bioactive Properties of Soluble Dietary Fibers from Blasting Extrusion Processing (BEP)-Extruded Carrot Residues
Food and Bioprocess Technology, ISSN: 1935-5149, Vol: 8, Issue: 10, Page: 2036-2046
2015
- 35Citations
- 33Captures
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Example: if you select the 1-year option for an article published in 2019 and a metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019. If you select the 3-year option for the same article published in 2019 and the metric category shows 90%, that means that the article or review is performing better than 90% of the other articles/reviews published in that journal in 2019, 2018 and 2017.
Citation Benchmarking is provided by Scopus and SciVal and is different from the metrics context provided by PlumX Metrics.
Article Description
A 50 % increase in the content of water-soluble dietary fibers from carrot residues (CRSDF) was obtained by a novel blasting extrusion processing (BEP) with improved water holding capacity and oil retention capacity. A neutral polysaccharide (CRSDF-2) was successfully separated by a DEAE-52-cellulose column chromatography system. The results of high-performance liquid chromatography (HPLC) and gas chromatography (GC) showed that CRSDF-2 contained four sorts of monosaccharides: arabinose, xylose, glucose, and galactose with a molar ratio of 0.58:1.50:1.0:2.02. The average molecular weight of CRSDF-2 was estimated to be approximately 5.98 × 10 Da. Moreover, it was illustrated that CRSDF displayed a high cation-exchange capacity and a high adsorption capacity for Pb cation. Furthermore, CRSDF was capable of binding sodium deoxycholate sodium cholate, sodium deoxycholate, and sodium taurocholate. CRSDF could be potentially used as a promising ingredient in functional food and pharmaceutical industries.
Bibliographic Details
http://www.scopus.com/inward/record.url?partnerID=HzOxMe3b&scp=84940723939&origin=inward; http://dx.doi.org/10.1007/s11947-015-1557-1; http://link.springer.com/10.1007/s11947-015-1557-1; http://link.springer.com/content/pdf/10.1007/s11947-015-1557-1; http://link.springer.com/content/pdf/10.1007/s11947-015-1557-1.pdf; http://link.springer.com/article/10.1007/s11947-015-1557-1/fulltext.html; https://dx.doi.org/10.1007/s11947-015-1557-1; https://link.springer.com/article/10.1007/s11947-015-1557-1
Springer Science and Business Media LLC
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