Published September 2021 | Version v1
Journal article Metadata-only

Radiation processing of psyllium and its application in development of low glycaemic food

Creators

  • 1. Homi Bhabha National Institute, Anushakti Nagar, Mumbai, 400094 (India)
  • 2. Food Technology Division, Bhabha Atomic Research Centre, Trombay, Mumbai, 400 085 (India)

Description

Highlights: • Radiation processing affects solubility, swelling capacity and gel strength of psyllium. • The molecular changes in AEG fractions due to irradiation affect these properties. • Irradiated psyllium is more effective as functional ingredient than unprocessed one.

Availability note (English)

Available from http://dx.doi.org/10.1016/j.radphyschem.2021.109477

Additional details

Identifiers

DOI
10.1016/j.radphyschem.2021.109477;
PII
S0969806X21001274;

Publishing Information

Journal Title
Radiation Physics and Chemistry (1993)
Journal Volume
186
Journal Page Range
vp.
ISSN
0969-806X
CODEN
RPCHDM

INIS

Country of Publication
United Kingdom
Country of Input or Organization
International Atomic Energy Agency (IAEA)
INIS RN
54040228
Subject category
S38: RADIATION CHEMISTRY, RADIOCHEMISTRY AND NUCLEAR CHEMISTRY;
Descriptors DEI
FOOD PROCESSING; GELS; IRRADIATION; SOLUBILITY; SWELLING
Descriptors DEC
COLLOIDS; DEFORMATION; DISPERSIONS; PROCESSING

Optional Information

Copyright
Copyright (c) 2021 Elsevier Ltd. All rights reserved.