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dc.contributor.author
Spotti, Maria Julia  
dc.contributor.author
Osvaldo Roberto, Campanella  
dc.date.available
2018-09-06T19:15:53Z  
dc.date.issued
2017-06  
dc.identifier.citation
Spotti, Maria Julia; Osvaldo Roberto, Campanella; Functional modifications by physical treatments of dietary fibers used in food formulations; Elsevier; Current Opinion in Food Science; 15; 6-2017; 70-78  
dc.identifier.issn
2214-7993  
dc.identifier.uri
http://hdl.handle.net/11336/58591  
dc.description.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 modification of polysaccharides is very important to several industries, but principally to the food industry because the transformation of these molecules by physical means does not require the use of potentially toxic chemicals that could turn foods into unsafe products. Since the well proved nutritional benefits of dietary fibers many efforts are being put in the improvement of their functionality by physical means, which is the area that this review is focusing.  
dc.format
application/pdf  
dc.language.iso
eng  
dc.publisher
Elsevier  
dc.rights
info:eu-repo/semantics/openAccess  
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/  
dc.subject
Dietary Fibers  
dc.subject
Physical Treatments  
dc.subject
Fiber Modification  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Functional modifications by physical treatments of dietary fibers used in food formulations  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2018-09-06T18:45:50Z  
dc.journal.volume
15  
dc.journal.pagination
70-78  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Spotti, Maria Julia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina  
dc.description.fil
Fil: Osvaldo Roberto, Campanella. Purdue University; Estados Unidos  
dc.journal.title
Current Opinion in Food Science  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.1016/j.cofs.2017.10.003  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S2214799316301333