Fortification of Extruded Product with Brown Seaweed (Sargassum tenerrimum) and Its Process Optimization by Response Surface Methodology
出版年份 2017 全文链接
标题
Fortification of Extruded Product with Brown Seaweed (Sargassum tenerrimum) and Its Process Optimization by Response Surface Methodology
作者
关键词
Extruded product, <em class=EmphasisTypeItalic >Sargassum tenerrimum</em>, Response surface methodology, Box–Behnken design, Expansion ratio, Porosity
出版物
Waste and Biomass Valorization
Volume 9, Issue 5, Pages 755-764
出版商
Springer Nature
发表日期
2017-01-30
DOI
10.1007/s12649-017-9831-2
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables
- (2013) G.I. Bisharat et al. FOOD RESEARCH INTERNATIONAL
- Amylose-lipid complex formation during extrusion cooking: effect of added lipid type and amylose level on corn-based puffed snacks
- (2013) Madonna T. Thachil et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effects of diet and temperature on post-settlement growth and survival of the short-spined sea urchinStrongylocentrotus intermedius
- (2012) Toshihiro Onitsuka et al. AQUACULTURE RESEARCH
- Optimum extrusion-cooking conditions for improving physical properties of fish-cereal based snacks by response surface methodology
- (2012) R. K. Ratankumar Singh et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Nutritional and Chemical Composition and Antiviral Activity of Cultivated Seaweed Sargassum naozhouense Tseng et Lu
- (2012) Yan Peng et al. Marine Drugs
- Dietary fiber in extruded cereals: Limitations and opportunities
- (2012) Frédéric Robin et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Seasonal Variation of Phenolic Antioxidant-mediated α-glucosidase Inhibition of Ascophyllum nodosum
- (2011) Emmanouil Apostolidis et al. PLANT FOODS FOR HUMAN NUTRITION
- Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods
- (2011) Charles Brennan et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Seaweeds: A sustainable functional food for complementary and alternative therapy
- (2011) Suhaila Mohamed et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- The physico-chemical characteristics of extruded snacks enriched with tomato lycopene
- (2010) Zeinab Dehghan-Shoar et al. FOOD CHEMISTRY
- Plant Polyphenols as Dietary Antioxidants in Human Health and Disease
- (2010) Kanti Bhooshan Pandey et al. Oxidative Medicine and Cellular Longevity
- Total phenolic compounds, radical scavenging and metal chelation of extracts from Icelandic seaweeds
- (2009) Tao Wang et al. FOOD CHEMISTRY
- Edible Japanese seaweed, wakame (Undaria pinnatifida) as an ingredient in pasta: Chemical, functional and structural evaluation
- (2008) P. Prabhasankar et al. FOOD CHEMISTRY
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now