Effects of Short-Chain Inulin on Quality of Chinese Steamed Bread

Sensory and Texture Properties of Mashed Potato Incorporated with Inulin and Olive Oil Blends

(2013) María Dolores Álvarez et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effect of inulin, β-Glucan and their mixtures on emulsion stability, color and textural parameters of cooked meat batters

(2013) D. Álvarez et al.   MEAT SCIENCE

The effect of inulin and fructo-oligosaccharide supplementation on the textural, rheological and sensory properties of bread and their role in weight management: A review

(2012) Cécile Morris et al.   FOOD CHEMISTRY

Effect of water activity on anthocyanin degradation and browning kinetics at high temperatures (100–140°C)

(2012) Nadiarid Jiménez et al.   FOOD RESEARCH INTERNATIONAL

Influence of inulin on physical characteristics and staling rate of gluten-free bread

(2012) Rafał Ziobro et al.   JOURNAL OF FOOD ENGINEERING

Effect of inulin soluble dietary fibre addition on technological, sensory, and structural properties of durum wheat spaghetti

(2011) Nisha Aravind et al.   FOOD CHEMISTRY

Influence of the chain-length distribution of inulin on the rheology and microstructure of prebiotic dairy desserts

(2011) A. Tárrega et al.   JOURNAL OF FOOD ENGINEERING

A DSC study of the effect of ascorbic acid on bound water content and distribution in chitosan-enriched bread rolls during storage

(2011) Garry Kerch et al.   JOURNAL OF THERMAL ANALYSIS AND CALORIMETRY

Biotechnological potential of inulin for bioprocesses

(2010) Zhen-Ming Chi et al.   BIORESOURCE TECHNOLOGY

Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread

(2010) Anna-Sophie Hager et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of thermal and mechanical factors on rheological properties of high performance inulin gels and spreads

(2010) Pawel Glibowski   JOURNAL OF FOOD ENGINEERING

Effects of tannic acid on gluten protein structure, dough properties and bread quality of Chinese wheat

(2010) Li Zhang et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Mechanisms underlying the cholesterol-lowering properties of soluble dietary fibre polysaccharides

(2010) Purnima Gunness et al.   Food & Function

Influence of inulin on bread: Kinetics and physico-chemical indicators of the formation of volatile compounds during baking

(2009) Pauline Poinot et al.   FOOD CHEMISTRY

Characterisation of a thermostable xylanase from Chaetomium sp. and its application in Chinese steamed bread

(2009) Zhengqiang Jiang et al.   FOOD CHEMISTRY

The influence of inulin addition on the morphological and structural properties of durum wheat pasta

(2009) Daniela Manno et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Bread crust thickness measurement using digital imaging and L a b colour system

(2009) Y.M. Mohd Jusoh et al.   JOURNAL OF FOOD ENGINEERING

Effect of blends of short and long-chain inulin on the rheological and sensory properties of prebiotic low-fat custards

(2009) A. Tárrega et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Health benefits of dietary fiber

(2009) James W Anderson et al.   NUTRITION REVIEWS

Staling Effects When Adding Low Amounts of Normal and Heat-Treated Barley Flour to a Wheat Bread

(2008) Jeanette K. Purhagen et al.   CEREAL CHEMISTRY

Effect of soluble dietary fibre addition on rheological and breadmaking properties of wheat doughs

(2008) Donatella Peressini et al.   JOURNAL OF CEREAL SCIENCE