Optimization of barrel temperature and kidney bean flour percentage based on various physical properties of extruded snacks
Author:
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-014-1483-7.pdf
Reference35 articles.
1. Azevedo A, Gomes JC, Stringheta PC, Gontijo AMC, Padovani CR, Riberio LRZ (2003) Black bean (Phaseolus vulgaris L.) as a protective agent against DNA damage in mice. Food Chem Toxicol 41:1671–1676
2. Batistuti JP, Barros RMC, Arêas JAG (1991) Optimization of extrusion cooking process for chickpea (CicerArietinum L.) deffatted flour by response surface methodology. J Food Sci 56:1695–1698
3. Beninger CW, Hosfield GI (2003) Antioxidant activity of extracts, condensed tannin fractions and pure flavonoids from Phaseolus vulgaris L. seed coat colour genotypes. J Agric Food Chem 51:7879–7883. doi: 10.1021/jf0304324
4. Bhattacharya S, Prakash M (1990) Extrusion of blends of rice and chick pea flour: a response surface analysis. J Food Eng 21:315–330
5. Claver IP, Zhang H, Li Q, Kexue Z, Zhou H (2010) Optimization of ultrasonic extraction of polysaccharides from Chinese malted sorghum using response surface methodology. Pak J Nutr 9(4):336–342
Cited by 10 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Pengaruh Penambahan Tepung Kacang Merah pada Grit Jagung dan Suhu Barrel Terhadap Sifat Fisik Ekstrudat;Jurnal Ilmiah Rekayasa Pertanian dan Biosistem;2024-03-27
2. Physical characteristics of extrudate from mixed corn grit – red bean flour with treatment of moisture content and extruder barrel temperature;BIO Web of Conferences;2024
3. Process standardization for formulating protein‐augmented corn‐based extrudates using defatted sesame flour ( DSF ): Sesame oil industry waste valorization;Journal of Food Processing and Preservation;2022-10-13
4. Impact of Urtica dioica on phenols, antioxidant capacity, color, texture and extrusion parameters of extruded corn products;British Food Journal;2022-04-26
5. Modelling and optimization of the extrusion process in a snack of barley/corn and nutritional evaluation of the optimized product;Cereal Chemistry;2021-12-30
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3