Physicochemical properties and in vitro antidiabetic potential of fibre concentrates from onion by-products
Onion by-products, Paste and Bagasse, were used to produce fibre concentrates (FCs), which were studied for dietary fibre (DF) content, physicochemical properties, effects on glucose adsorption, in vitro glucose diffusion, alpha-amylase activity and starch digestibility. FC dietary fibre was compose...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2017-09-01
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| Series: | Journal of Functional Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1756464617303626 |