Application of inulin in cheese as prebiotic, fat replacer and texturizer: a review
Inulin is a food ingredient that belongs to a class of carbohydrates known as fructans. Nutritionally it has functional properties and health-promoting effects that include reduced calorie value, dietary fiber and prebiotic effects. Inulin is increasingly used in industrially processed dairy and non...
Ausführliche Beschreibung
Gespeichert in:
| Autor*in: |
Karimi, Reza [verfasserIn] |
|---|
| Format: |
Artikel |
|---|---|
| Sprache: |
Englisch |
| Erschienen: |
2015 |
|---|
| Rechteinformationen: |
Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. |
|---|
| Schlagwörter: |
|---|
| Übergeordnetes Werk: |
Enthalten in: Carbohydrate polymers - Barking, Essex : Applied Science Publ., 1981, 119(2015), Seite 85-100 |
|---|---|
| Übergeordnetes Werk: |
volume:119 ; year:2015 ; pages:85-100 |
| Links: |
|---|
| DOI / URN: |
10.1016/j.carbpol.2014.11.029 |
|---|
| Katalog-ID: |
OLC1968864229 |
|---|
| LEADER | 01000caa a2200265 4500 | ||
|---|---|---|---|
| 001 | OLC1968864229 | ||
| 003 | DE-627 | ||
| 005 | 20220222033805.0 | ||
| 007 | tu | ||
| 008 | 160206s2015 xx ||||| 00| ||eng c | ||
| 024 | 7 | |a 10.1016/j.carbpol.2014.11.029 |2 doi | |
| 028 | 5 | 2 | |a PQ20160617 |
| 035 | |a (DE-627)OLC1968864229 | ||
| 035 | |a (DE-599)GBVOLC1968864229 | ||
| 035 | |a (PRQ)c1291-b94ff612c5ae0e7fbe54999b54fc0c0b21107361c0c67e56fff4572085e908dc0 | ||
| 035 | |a (KEY)0110347420150000119000000085applicationofinulinincheeseasprebioticfatreplacera | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 082 | 0 | 4 | |a 540 |a 660 |q DNB |
| 084 | |a 58.34 |2 bkl | ||
| 084 | |a 49.25 |2 bkl | ||
| 100 | 1 | |a Karimi, Reza |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Application of inulin in cheese as prebiotic, fat replacer and texturizer: a review |
| 264 | 1 | |c 2015 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ohne Hilfsmittel zu benutzen |b n |2 rdamedia | ||
| 338 | |a Band |b nc |2 rdacarrier | ||
| 520 | |a Inulin is a food ingredient that belongs to a class of carbohydrates known as fructans. Nutritionally it has functional properties and health-promoting effects that include reduced calorie value, dietary fiber and prebiotic effects. Inulin is increasingly used in industrially processed dairy and non-dairy products because it is a bulking agent for use in fat replacement, textural modification and organoleptic improvement. Addition of inulin to different kinds of cheese can be beneficial in the manufacture of a reduced- or low-fat, texturized, symbiotic product. This paper gives an overview of some aspects of the microstructural, textural, rheological, prebiotic and sensorial effects of inulin incorporated in cheese as fat replacer, prebiotic and texture modifier. | ||
| 540 | |a Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. | ||
| 650 | 4 | |a Dietary Fats - pharmacology | |
| 650 | 4 | |a Caseins - chemistry | |
| 650 | 4 | |a Inulin - pharmacology | |
| 700 | 1 | |a Azizi, Mohammad Hossein |4 oth | |
| 700 | 1 | |a Ghasemlou, Mehran |4 oth | |
| 700 | 1 | |a Vaziri, Moharam |4 oth | |
| 773 | 0 | 8 | |i Enthalten in |t Carbohydrate polymers |d Barking, Essex : Applied Science Publ., 1981 |g 119(2015), Seite 85-100 |w (DE-627)130549746 |w (DE-600)782631-X |w (DE-576)481341323 |x 0144-8617 |7 nnns |
| 773 | 1 | 8 | |g volume:119 |g year:2015 |g pages:85-100 |
| 856 | 4 | 1 | |u http://dx.doi.org/10.1016/j.carbpol.2014.11.029 |3 Volltext |
| 856 | 4 | 2 | |u http://www.ncbi.nlm.nih.gov/pubmed/25563948 |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a SYSFLAG_A | ||
| 912 | |a GBV_OLC | ||
| 912 | |a SSG-OLC-TEC | ||
| 912 | |a SSG-OLC-CHE | ||
| 912 | |a GBV_ILN_70 | ||
| 912 | |a GBV_ILN_4012 | ||
| 936 | b | k | |a 58.34 |q AVZ |
| 936 | b | k | |a 49.25 |q AVZ |
| 951 | |a AR | ||
| 952 | |d 119 |j 2015 |h 85-100 | ||
| author_variant |
r k rk |
|---|---|
| matchkey_str |
article:01448617:2015----::plctooiuiicesapeitcarpaea |
| hierarchy_sort_str |
2015 |
| bklnumber |
58.34 49.25 |
| publishDate |
2015 |
| allfields |
10.1016/j.carbpol.2014.11.029 doi PQ20160617 (DE-627)OLC1968864229 (DE-599)GBVOLC1968864229 (PRQ)c1291-b94ff612c5ae0e7fbe54999b54fc0c0b21107361c0c67e56fff4572085e908dc0 (KEY)0110347420150000119000000085applicationofinulinincheeseasprebioticfatreplacera DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 49.25 bkl Karimi, Reza verfasserin aut Application of inulin in cheese as prebiotic, fat replacer and texturizer: a review 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Inulin is a food ingredient that belongs to a class of carbohydrates known as fructans. Nutritionally it has functional properties and health-promoting effects that include reduced calorie value, dietary fiber and prebiotic effects. Inulin is increasingly used in industrially processed dairy and non-dairy products because it is a bulking agent for use in fat replacement, textural modification and organoleptic improvement. Addition of inulin to different kinds of cheese can be beneficial in the manufacture of a reduced- or low-fat, texturized, symbiotic product. This paper gives an overview of some aspects of the microstructural, textural, rheological, prebiotic and sensorial effects of inulin incorporated in cheese as fat replacer, prebiotic and texture modifier. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Dietary Fats - pharmacology Caseins - chemistry Inulin - pharmacology Azizi, Mohammad Hossein oth Ghasemlou, Mehran oth Vaziri, Moharam oth Enthalten in Carbohydrate polymers Barking, Essex : Applied Science Publ., 1981 119(2015), Seite 85-100 (DE-627)130549746 (DE-600)782631-X (DE-576)481341323 0144-8617 nnns volume:119 year:2015 pages:85-100 http://dx.doi.org/10.1016/j.carbpol.2014.11.029 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25563948 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 58.34 AVZ 49.25 AVZ AR 119 2015 85-100 |
| spelling |
10.1016/j.carbpol.2014.11.029 doi PQ20160617 (DE-627)OLC1968864229 (DE-599)GBVOLC1968864229 (PRQ)c1291-b94ff612c5ae0e7fbe54999b54fc0c0b21107361c0c67e56fff4572085e908dc0 (KEY)0110347420150000119000000085applicationofinulinincheeseasprebioticfatreplacera DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 49.25 bkl Karimi, Reza verfasserin aut Application of inulin in cheese as prebiotic, fat replacer and texturizer: a review 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Inulin is a food ingredient that belongs to a class of carbohydrates known as fructans. Nutritionally it has functional properties and health-promoting effects that include reduced calorie value, dietary fiber and prebiotic effects. Inulin is increasingly used in industrially processed dairy and non-dairy products because it is a bulking agent for use in fat replacement, textural modification and organoleptic improvement. Addition of inulin to different kinds of cheese can be beneficial in the manufacture of a reduced- or low-fat, texturized, symbiotic product. This paper gives an overview of some aspects of the microstructural, textural, rheological, prebiotic and sensorial effects of inulin incorporated in cheese as fat replacer, prebiotic and texture modifier. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Dietary Fats - pharmacology Caseins - chemistry Inulin - pharmacology Azizi, Mohammad Hossein oth Ghasemlou, Mehran oth Vaziri, Moharam oth Enthalten in Carbohydrate polymers Barking, Essex : Applied Science Publ., 1981 119(2015), Seite 85-100 (DE-627)130549746 (DE-600)782631-X (DE-576)481341323 0144-8617 nnns volume:119 year:2015 pages:85-100 http://dx.doi.org/10.1016/j.carbpol.2014.11.029 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25563948 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 58.34 AVZ 49.25 AVZ AR 119 2015 85-100 |
| allfields_unstemmed |
10.1016/j.carbpol.2014.11.029 doi PQ20160617 (DE-627)OLC1968864229 (DE-599)GBVOLC1968864229 (PRQ)c1291-b94ff612c5ae0e7fbe54999b54fc0c0b21107361c0c67e56fff4572085e908dc0 (KEY)0110347420150000119000000085applicationofinulinincheeseasprebioticfatreplacera DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 49.25 bkl Karimi, Reza verfasserin aut Application of inulin in cheese as prebiotic, fat replacer and texturizer: a review 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Inulin is a food ingredient that belongs to a class of carbohydrates known as fructans. Nutritionally it has functional properties and health-promoting effects that include reduced calorie value, dietary fiber and prebiotic effects. Inulin is increasingly used in industrially processed dairy and non-dairy products because it is a bulking agent for use in fat replacement, textural modification and organoleptic improvement. Addition of inulin to different kinds of cheese can be beneficial in the manufacture of a reduced- or low-fat, texturized, symbiotic product. This paper gives an overview of some aspects of the microstructural, textural, rheological, prebiotic and sensorial effects of inulin incorporated in cheese as fat replacer, prebiotic and texture modifier. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Dietary Fats - pharmacology Caseins - chemistry Inulin - pharmacology Azizi, Mohammad Hossein oth Ghasemlou, Mehran oth Vaziri, Moharam oth Enthalten in Carbohydrate polymers Barking, Essex : Applied Science Publ., 1981 119(2015), Seite 85-100 (DE-627)130549746 (DE-600)782631-X (DE-576)481341323 0144-8617 nnns volume:119 year:2015 pages:85-100 http://dx.doi.org/10.1016/j.carbpol.2014.11.029 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25563948 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 58.34 AVZ 49.25 AVZ AR 119 2015 85-100 |
| allfieldsGer |
10.1016/j.carbpol.2014.11.029 doi PQ20160617 (DE-627)OLC1968864229 (DE-599)GBVOLC1968864229 (PRQ)c1291-b94ff612c5ae0e7fbe54999b54fc0c0b21107361c0c67e56fff4572085e908dc0 (KEY)0110347420150000119000000085applicationofinulinincheeseasprebioticfatreplacera DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 49.25 bkl Karimi, Reza verfasserin aut Application of inulin in cheese as prebiotic, fat replacer and texturizer: a review 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Inulin is a food ingredient that belongs to a class of carbohydrates known as fructans. Nutritionally it has functional properties and health-promoting effects that include reduced calorie value, dietary fiber and prebiotic effects. Inulin is increasingly used in industrially processed dairy and non-dairy products because it is a bulking agent for use in fat replacement, textural modification and organoleptic improvement. Addition of inulin to different kinds of cheese can be beneficial in the manufacture of a reduced- or low-fat, texturized, symbiotic product. This paper gives an overview of some aspects of the microstructural, textural, rheological, prebiotic and sensorial effects of inulin incorporated in cheese as fat replacer, prebiotic and texture modifier. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Dietary Fats - pharmacology Caseins - chemistry Inulin - pharmacology Azizi, Mohammad Hossein oth Ghasemlou, Mehran oth Vaziri, Moharam oth Enthalten in Carbohydrate polymers Barking, Essex : Applied Science Publ., 1981 119(2015), Seite 85-100 (DE-627)130549746 (DE-600)782631-X (DE-576)481341323 0144-8617 nnns volume:119 year:2015 pages:85-100 http://dx.doi.org/10.1016/j.carbpol.2014.11.029 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25563948 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 58.34 AVZ 49.25 AVZ AR 119 2015 85-100 |
| allfieldsSound |
10.1016/j.carbpol.2014.11.029 doi PQ20160617 (DE-627)OLC1968864229 (DE-599)GBVOLC1968864229 (PRQ)c1291-b94ff612c5ae0e7fbe54999b54fc0c0b21107361c0c67e56fff4572085e908dc0 (KEY)0110347420150000119000000085applicationofinulinincheeseasprebioticfatreplacera DE-627 ger DE-627 rakwb eng 540 660 DNB 58.34 bkl 49.25 bkl Karimi, Reza verfasserin aut Application of inulin in cheese as prebiotic, fat replacer and texturizer: a review 2015 Text txt rdacontent ohne Hilfsmittel zu benutzen n rdamedia Band nc rdacarrier Inulin is a food ingredient that belongs to a class of carbohydrates known as fructans. Nutritionally it has functional properties and health-promoting effects that include reduced calorie value, dietary fiber and prebiotic effects. Inulin is increasingly used in industrially processed dairy and non-dairy products because it is a bulking agent for use in fat replacement, textural modification and organoleptic improvement. Addition of inulin to different kinds of cheese can be beneficial in the manufacture of a reduced- or low-fat, texturized, symbiotic product. This paper gives an overview of some aspects of the microstructural, textural, rheological, prebiotic and sensorial effects of inulin incorporated in cheese as fat replacer, prebiotic and texture modifier. Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved. Dietary Fats - pharmacology Caseins - chemistry Inulin - pharmacology Azizi, Mohammad Hossein oth Ghasemlou, Mehran oth Vaziri, Moharam oth Enthalten in Carbohydrate polymers Barking, Essex : Applied Science Publ., 1981 119(2015), Seite 85-100 (DE-627)130549746 (DE-600)782631-X (DE-576)481341323 0144-8617 nnns volume:119 year:2015 pages:85-100 http://dx.doi.org/10.1016/j.carbpol.2014.11.029 Volltext http://www.ncbi.nlm.nih.gov/pubmed/25563948 GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 58.34 AVZ 49.25 AVZ AR 119 2015 85-100 |
| language |
English |
| source |
Enthalten in Carbohydrate polymers 119(2015), Seite 85-100 volume:119 year:2015 pages:85-100 |
| sourceStr |
Enthalten in Carbohydrate polymers 119(2015), Seite 85-100 volume:119 year:2015 pages:85-100 |
| format_phy_str_mv |
Article |
| institution |
findex.gbv.de |
| topic_facet |
Dietary Fats - pharmacology Caseins - chemistry Inulin - pharmacology |
| dewey-raw |
540 |
| isfreeaccess_bool |
false |
| container_title |
Carbohydrate polymers |
| authorswithroles_txt_mv |
Karimi, Reza @@aut@@ Azizi, Mohammad Hossein @@oth@@ Ghasemlou, Mehran @@oth@@ Vaziri, Moharam @@oth@@ |
| publishDateDaySort_date |
2015-01-01T00:00:00Z |
| hierarchy_top_id |
130549746 |
| dewey-sort |
3540 |
| id |
OLC1968864229 |
| language_de |
englisch |
| fullrecord |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a2200265 4500</leader><controlfield tag="001">OLC1968864229</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20220222033805.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">160206s2015 xx ||||| 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.carbpol.2014.11.029</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">PQ20160617</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1968864229</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1968864229</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(PRQ)c1291-b94ff612c5ae0e7fbe54999b54fc0c0b21107361c0c67e56fff4572085e908dc0</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(KEY)0110347420150000119000000085applicationofinulinincheeseasprebioticfatreplacera</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="a">660</subfield><subfield code="q">DNB</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">49.25</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Karimi, Reza</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Application of inulin in cheese as prebiotic, fat replacer and texturizer: a review</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2015</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Inulin is a food ingredient that belongs to a class of carbohydrates known as fructans. Nutritionally it has functional properties and health-promoting effects that include reduced calorie value, dietary fiber and prebiotic effects. Inulin is increasingly used in industrially processed dairy and non-dairy products because it is a bulking agent for use in fat replacement, textural modification and organoleptic improvement. Addition of inulin to different kinds of cheese can be beneficial in the manufacture of a reduced- or low-fat, texturized, symbiotic product. This paper gives an overview of some aspects of the microstructural, textural, rheological, prebiotic and sensorial effects of inulin incorporated in cheese as fat replacer, prebiotic and texture modifier.</subfield></datafield><datafield tag="540" ind1=" " ind2=" "><subfield code="a">Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Dietary Fats - pharmacology</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Caseins - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Inulin - pharmacology</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Azizi, Mohammad Hossein</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Ghasemlou, Mehran</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Vaziri, Moharam</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Carbohydrate polymers</subfield><subfield code="d">Barking, Essex : Applied Science Publ., 1981</subfield><subfield code="g">119(2015), Seite 85-100</subfield><subfield code="w">(DE-627)130549746</subfield><subfield code="w">(DE-600)782631-X</subfield><subfield code="w">(DE-576)481341323</subfield><subfield code="x">0144-8617</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:119</subfield><subfield code="g">year:2015</subfield><subfield code="g">pages:85-100</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">http://dx.doi.org/10.1016/j.carbpol.2014.11.029</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">http://www.ncbi.nlm.nih.gov/pubmed/25563948</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">49.25</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">119</subfield><subfield code="j">2015</subfield><subfield code="h">85-100</subfield></datafield></record></collection>
|
| author |
Karimi, Reza |
| spellingShingle |
Karimi, Reza ddc 540 bkl 58.34 bkl 49.25 misc Dietary Fats - pharmacology misc Caseins - chemistry misc Inulin - pharmacology Application of inulin in cheese as prebiotic, fat replacer and texturizer: a review |
| authorStr |
Karimi, Reza |
| ppnlink_with_tag_str_mv |
@@773@@(DE-627)130549746 |
| format |
Article |
| dewey-ones |
540 - Chemistry & allied sciences 660 - Chemical engineering |
| delete_txt_mv |
keep |
| author_role |
aut |
| collection |
OLC |
| remote_str |
false |
| illustrated |
Not Illustrated |
| issn |
0144-8617 |
| topic_title |
540 660 DNB 58.34 bkl 49.25 bkl Application of inulin in cheese as prebiotic, fat replacer and texturizer: a review Dietary Fats - pharmacology Caseins - chemistry Inulin - pharmacology |
| topic |
ddc 540 bkl 58.34 bkl 49.25 misc Dietary Fats - pharmacology misc Caseins - chemistry misc Inulin - pharmacology |
| topic_unstemmed |
ddc 540 bkl 58.34 bkl 49.25 misc Dietary Fats - pharmacology misc Caseins - chemistry misc Inulin - pharmacology |
| topic_browse |
ddc 540 bkl 58.34 bkl 49.25 misc Dietary Fats - pharmacology misc Caseins - chemistry misc Inulin - pharmacology |
| format_facet |
Aufsätze Gedruckte Aufsätze |
| format_main_str_mv |
Text Zeitschrift/Artikel |
| carriertype_str_mv |
nc |
| author2_variant |
m h a mh mha m g mg m v mv |
| hierarchy_parent_title |
Carbohydrate polymers |
| hierarchy_parent_id |
130549746 |
| dewey-tens |
540 - Chemistry 660 - Chemical engineering |
| hierarchy_top_title |
Carbohydrate polymers |
| isfreeaccess_txt |
false |
| familylinks_str_mv |
(DE-627)130549746 (DE-600)782631-X (DE-576)481341323 |
| title |
Application of inulin in cheese as prebiotic, fat replacer and texturizer: a review |
| ctrlnum |
(DE-627)OLC1968864229 (DE-599)GBVOLC1968864229 (PRQ)c1291-b94ff612c5ae0e7fbe54999b54fc0c0b21107361c0c67e56fff4572085e908dc0 (KEY)0110347420150000119000000085applicationofinulinincheeseasprebioticfatreplacera |
| title_full |
Application of inulin in cheese as prebiotic, fat replacer and texturizer: a review |
| author_sort |
Karimi, Reza |
| journal |
Carbohydrate polymers |
| journalStr |
Carbohydrate polymers |
| lang_code |
eng |
| isOA_bool |
false |
| dewey-hundreds |
500 - Science 600 - Technology |
| recordtype |
marc |
| publishDateSort |
2015 |
| contenttype_str_mv |
txt |
| container_start_page |
85 |
| author_browse |
Karimi, Reza |
| container_volume |
119 |
| class |
540 660 DNB 58.34 bkl 49.25 bkl |
| format_se |
Aufsätze |
| author-letter |
Karimi, Reza |
| doi_str_mv |
10.1016/j.carbpol.2014.11.029 |
| dewey-full |
540 660 |
| title_sort |
application of inulin in cheese as prebiotic, fat replacer and texturizer: a review |
| title_auth |
Application of inulin in cheese as prebiotic, fat replacer and texturizer: a review |
| abstract |
Inulin is a food ingredient that belongs to a class of carbohydrates known as fructans. Nutritionally it has functional properties and health-promoting effects that include reduced calorie value, dietary fiber and prebiotic effects. Inulin is increasingly used in industrially processed dairy and non-dairy products because it is a bulking agent for use in fat replacement, textural modification and organoleptic improvement. Addition of inulin to different kinds of cheese can be beneficial in the manufacture of a reduced- or low-fat, texturized, symbiotic product. This paper gives an overview of some aspects of the microstructural, textural, rheological, prebiotic and sensorial effects of inulin incorporated in cheese as fat replacer, prebiotic and texture modifier. |
| abstractGer |
Inulin is a food ingredient that belongs to a class of carbohydrates known as fructans. Nutritionally it has functional properties and health-promoting effects that include reduced calorie value, dietary fiber and prebiotic effects. Inulin is increasingly used in industrially processed dairy and non-dairy products because it is a bulking agent for use in fat replacement, textural modification and organoleptic improvement. Addition of inulin to different kinds of cheese can be beneficial in the manufacture of a reduced- or low-fat, texturized, symbiotic product. This paper gives an overview of some aspects of the microstructural, textural, rheological, prebiotic and sensorial effects of inulin incorporated in cheese as fat replacer, prebiotic and texture modifier. |
| abstract_unstemmed |
Inulin is a food ingredient that belongs to a class of carbohydrates known as fructans. Nutritionally it has functional properties and health-promoting effects that include reduced calorie value, dietary fiber and prebiotic effects. Inulin is increasingly used in industrially processed dairy and non-dairy products because it is a bulking agent for use in fat replacement, textural modification and organoleptic improvement. Addition of inulin to different kinds of cheese can be beneficial in the manufacture of a reduced- or low-fat, texturized, symbiotic product. This paper gives an overview of some aspects of the microstructural, textural, rheological, prebiotic and sensorial effects of inulin incorporated in cheese as fat replacer, prebiotic and texture modifier. |
| collection_details |
GBV_USEFLAG_A SYSFLAG_A GBV_OLC SSG-OLC-TEC SSG-OLC-CHE GBV_ILN_70 GBV_ILN_4012 |
| title_short |
Application of inulin in cheese as prebiotic, fat replacer and texturizer: a review |
| url |
http://dx.doi.org/10.1016/j.carbpol.2014.11.029 http://www.ncbi.nlm.nih.gov/pubmed/25563948 |
| remote_bool |
false |
| author2 |
Azizi, Mohammad Hossein Ghasemlou, Mehran Vaziri, Moharam |
| author2Str |
Azizi, Mohammad Hossein Ghasemlou, Mehran Vaziri, Moharam |
| ppnlink |
130549746 |
| mediatype_str_mv |
n |
| isOA_txt |
false |
| hochschulschrift_bool |
false |
| author2_role |
oth oth oth |
| doi_str |
10.1016/j.carbpol.2014.11.029 |
| up_date |
2024-07-04T04:20:57.813Z |
| _version_ |
1803620825498124288 |
| fullrecord_marcxml |
<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>01000caa a2200265 4500</leader><controlfield tag="001">OLC1968864229</controlfield><controlfield tag="003">DE-627</controlfield><controlfield tag="005">20220222033805.0</controlfield><controlfield tag="007">tu</controlfield><controlfield tag="008">160206s2015 xx ||||| 00| ||eng c</controlfield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.1016/j.carbpol.2014.11.029</subfield><subfield code="2">doi</subfield></datafield><datafield tag="028" ind1="5" ind2="2"><subfield code="a">PQ20160617</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-627)OLC1968864229</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)GBVOLC1968864229</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(PRQ)c1291-b94ff612c5ae0e7fbe54999b54fc0c0b21107361c0c67e56fff4572085e908dc0</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(KEY)0110347420150000119000000085applicationofinulinincheeseasprebioticfatreplacera</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-627</subfield><subfield code="b">ger</subfield><subfield code="c">DE-627</subfield><subfield code="e">rakwb</subfield></datafield><datafield tag="041" ind1=" " ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="082" ind1="0" ind2="4"><subfield code="a">540</subfield><subfield code="a">660</subfield><subfield code="q">DNB</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">58.34</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">49.25</subfield><subfield code="2">bkl</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Karimi, Reza</subfield><subfield code="e">verfasserin</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Application of inulin in cheese as prebiotic, fat replacer and texturizer: a review</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="c">2015</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">Text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">ohne Hilfsmittel zu benutzen</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">Band</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">Inulin is a food ingredient that belongs to a class of carbohydrates known as fructans. Nutritionally it has functional properties and health-promoting effects that include reduced calorie value, dietary fiber and prebiotic effects. Inulin is increasingly used in industrially processed dairy and non-dairy products because it is a bulking agent for use in fat replacement, textural modification and organoleptic improvement. Addition of inulin to different kinds of cheese can be beneficial in the manufacture of a reduced- or low-fat, texturized, symbiotic product. This paper gives an overview of some aspects of the microstructural, textural, rheological, prebiotic and sensorial effects of inulin incorporated in cheese as fat replacer, prebiotic and texture modifier.</subfield></datafield><datafield tag="540" ind1=" " ind2=" "><subfield code="a">Nutzungsrecht: Copyright © 2014 Elsevier Ltd. All rights reserved.</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Dietary Fats - pharmacology</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Caseins - chemistry</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Inulin - pharmacology</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Azizi, Mohammad Hossein</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Ghasemlou, Mehran</subfield><subfield code="4">oth</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Vaziri, Moharam</subfield><subfield code="4">oth</subfield></datafield><datafield tag="773" ind1="0" ind2="8"><subfield code="i">Enthalten in</subfield><subfield code="t">Carbohydrate polymers</subfield><subfield code="d">Barking, Essex : Applied Science Publ., 1981</subfield><subfield code="g">119(2015), Seite 85-100</subfield><subfield code="w">(DE-627)130549746</subfield><subfield code="w">(DE-600)782631-X</subfield><subfield code="w">(DE-576)481341323</subfield><subfield code="x">0144-8617</subfield><subfield code="7">nnns</subfield></datafield><datafield tag="773" ind1="1" ind2="8"><subfield code="g">volume:119</subfield><subfield code="g">year:2015</subfield><subfield code="g">pages:85-100</subfield></datafield><datafield tag="856" ind1="4" ind2="1"><subfield code="u">http://dx.doi.org/10.1016/j.carbpol.2014.11.029</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="u">http://www.ncbi.nlm.nih.gov/pubmed/25563948</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_USEFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SYSFLAG_A</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_OLC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-TEC</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">SSG-OLC-CHE</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_70</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">GBV_ILN_4012</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">58.34</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="936" ind1="b" ind2="k"><subfield code="a">49.25</subfield><subfield code="q">AVZ</subfield></datafield><datafield tag="951" ind1=" " ind2=" "><subfield code="a">AR</subfield></datafield><datafield tag="952" ind1=" " ind2=" "><subfield code="d">119</subfield><subfield code="j">2015</subfield><subfield code="h">85-100</subfield></datafield></record></collection>
|
| score |
7.3995867 |