Physicochemical properties and ce:italic>in vitro/ce:italic> antidiabetic potential of fibre concentrates from onion by-products

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Physicochemical properties and ce:italic>in vitro/ce:italic> antidiabetic potential of fibre concentrates from onion by-products

机译：物理化学性质和＆ Ce：Italic>体外＆ / Ce：斜体>纤维浓缩物的抗糖尿病潜力来自洋葱副产品

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《Journal of Functional Foods》 |2017年第2017期|共9页
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中图分类食品工业;
关键词
Onion by-products; Thermal treatments; Fibre concentrates; Physicochemical properties; Hypoglycaemic effects;

机译：洋葱副产品;热处理;纤维浓缩物;物理化学性质;低血基患有;
入库时间 2022-08-20 09:32:05

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1. Physicochemical properties and ce:italic>in vitro/ce:italic> antidiabetic potential of fibre concentrates from onion by-products [J] . Journal of Functional Foods . 2017,第期

机译：物理化学性质和＆ Ce：Italic>体外＆ / Ce：斜体>纤维浓缩物的抗糖尿病潜力来自洋葱副产品
2. ce:italic>In vitro/ce:italic> digestion methods to characterize the physicochemical properties of diets varying in dietary fibre source and content [J] . Pan Zhou, Peter Kappel Theil, De Wu, Animal Feed Science and Technology . 2018,第期

机译：＆ Ce：斜体>体外＆ / ce：斜体>消化方法，以表征膳食纤维源和含量不同的饮食的物理化学性质
3. ce:italic>In?vitro/ce:italic> characterization of ce:italic>Lactobacillus brevis/ce:italic> KU15006, an isolate from kimchi, reveals anti-adhesion activity against foodborne pathogens and antidiabetic properties [J] . Sung-Ho Son, Hye-Lin Jeon, Seo-Jin Yang, Microbial Pathogenesis . 2017,第期

机译：＆ Ce：斜体>在β中：斜体>斜体>＆ Ce：斜体>乳杆菌Brevis＆ / ce：斜视> ku15006，kimchi的分离物，揭示了针对食品载体病原体和抗薄剂性能的抗粘附活性
4. Processing, Mechanical Property Development and In Vitro Hydrolytic Degradation Studies of a Poly(L-lactide-co-ε-caprolactone) Monofilament Fibre for Potential Use as an Absorbable Surgical Suture [C] . P. Chooprayoon, J. Siripitayananon, R. Molloy, International Conference on Smart Materials - Smart/Intelligent Materials and Nanotechnology . 2008

机译：聚（L-丙交酯 - CO-COPROLOLONE）单丝纤维的加工，机械性能发育和体外水解降解研究，用于潜在用作可吸收外科缝合
5. Effect of High Pressure Processing on Selected Physicochemical and Functional Properties of Yellow Lentil Protein Concentrate [D] . Navare, Sawali Suhas. 2019

机译：高压加工对黄扁豆蛋白浓缩物选定物理化学和功能性的影响
6. Chemical Composition and Functional Properties of Dietary Fibre Concentrates from Winemaking By-Products: Skins Stems and Lees [O] . María Ángeles Rivas, Rocío Casquete, María de Guía Córdoba, 2021

机译：饮食纤维浓缩物的化学成分和营养纤维浓缩物的功能性：皮肤茎和李斯
7. Inflammatory Potential of Dust from Waste Handling Facilities Measured as IL-8 Secretion from Lung Epithelial Cells In Vitro [O] . 2000

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Physicochemical properties and ce:italic>in vitro/ce:italic> antidiabetic potential of fibre concentrates from onion by-products

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