Elaboration of functional snack foods using raw materials rich in carotenoids and dietary fiber: effects of extrusion processing
出版年份 2014 全文链接
标题
Elaboration of functional snack foods using raw materials rich in carotenoids and dietary fiber: effects of extrusion processing
作者
关键词
-
出版物
CyTA-Journal of Food
Volume 13, Issue 1, Pages 69-79
出版商
Informa UK Limited
发表日期
2014-07-01
DOI
10.1080/19476337.2014.915892
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。- Development and Utilization of High Carotenoid Maize Germplasm: Proof of Concept
- (2013) Andrew J. Burt et al. CROP SCIENCE
- Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates
- (2013) A. Escalante-Aburto et al. CyTA-Journal of Food
- Enhancing an Extruded Puffed Snack by Optimising Die Head Temperature, Screw Speed and Apple Pomace Inclusion
- (2013) N. O’Shea et al. Food and Bioprocess Technology
- Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks
- (2013) Margaret A. Brennan et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effect of extrusion parameters on some properties of dietary fiber from lemon (Citrus aurantifolia Swingle) residues
- (2012) García-Méndez AFRICAN JOURNAL OF BIOTECHNOLOGY
- Long-term vitamin A deficiency induces alteration of adult mouse spermatogenesis and spermatogonial differentiation: direct effect on spermatogonial gene expression and indirect effects via somatic cells
- (2012) Catherine Boucheron-Houston et al. JOURNAL OF NUTRITIONAL BIOCHEMISTRY
- Physicochemical, technological properties, and health-benefits of Cucurbita moschata Duchense vs. Cehualca
- (2011) Noelia Jacobo-Valenzuela et al. FOOD RESEARCH INTERNATIONAL
- Application of extrusion-cooking for processing of thermoplastic starch (TPS)
- (2011) Leszek Mościcki et al. FOOD RESEARCH INTERNATIONAL
- Physicochemical Evaluation and Optimization of Enriched Expanded Pellets with Milk Protein Concentrate
- (2010) V. Limón-Valenzuela et al. CEREAL CHEMISTRY
- The physico-chemical characteristics of extruded snacks enriched with tomato lycopene
- (2010) Zeinab Dehghan-Shoar et al. FOOD CHEMISTRY
- Towards an updated methodology for measurement of dietary fiber, including associated polyphenols, in food and beverages
- (2009) Isabel Goñi et al. FOOD RESEARCH INTERNATIONAL
- Maize bran/oat flour extruded breakfast cereal: A novel source of complex polysaccharides and an antioxidant
- (2008) Ana Laura Holguín-Acuña et al. FOOD CHEMISTRY
- The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products
- (2008) Valentina Stojceska et al. FOOD CHEMISTRY
- Comparison of hot air-drying and freeze-drying on the physicochemical properties and antioxidant activities of pumpkin (Cucurbita moschata Duch.) flours
- (2008) Fei Que et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Twin-screw extrusion of barley–grape pomace blends: Extrudate characteristics and determination of optimum processing conditions
- (2008) Aylin Altan et al. JOURNAL OF FOOD ENGINEERING
- Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products
- (2007) Sibel Yağcı et al. JOURNAL OF FOOD ENGINEERING
- Evaluation of snack foods from barley–tomato pomace blends by extrusion processing
- (2007) Aylin Altan et al. JOURNAL OF FOOD ENGINEERING
Publish scientific posters with Peeref
Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.
Learn MoreBecome a Peeref-certified reviewer
The Peeref Institute provides free reviewer training that teaches the core competencies of the academic peer review process.
Get Started