Review paper

Functional modifications by physical treatments of dietary fibers used in food formulations

Volume: 15, Pages: 70 - 78
Published: Jun 1, 2017
Abstract
Chemical modifications of polysaccharides for food and non-food applications have been practiced for years to improve their functional properties. Recent concerns from the public to reduce the use and exposure of chemicals during food production as well as pressure to develop clean label products have moved both the industry and academia to investigate physical modifications of polysaccharides to achieve better functionality. Physical...
Paper Details
Title
Functional modifications by physical treatments of dietary fibers used in food formulations
Published Date
Jun 1, 2017
Volume
15
Pages
70 - 78
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