Optimization of Radio Frequency Explosion Puffing Parameters for the Production of Nutritious Snacks-Reference-Cited by-同舟云学术

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Optimization of Radio Frequency Explosion Puffing Parameters for the Production of Nutritious Snacks

Published:2022-11-29 Issue:3 Volume:16 Page:549-564
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Ye Pengfei,Wang Ke,Cui Baozhong,Mao Chao,Sun Yanan,Pang Huiyun,Fu Hongfei,Wang Yequn,Wang Yunyang

Funder

National Natural Science Foundation of China

National Key R&D Program Projects

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11947-022-02942-w.pdf

Reference72 articles.

1. Altan, A. (2014). Effects of pretreatments and moisture content on microstructure and physical properties of microwave expanded hull-less barley. Food Research International, 56, 126–135. https://doi.org/10.1016/j.foodres.2013.12.029

2. Awoyale, W., Maziya-Dixon, B., Sanni, L. O., & Shittu, T. A. (2016). Effect of water yam (Dioscoreaalata) flour fortified with distiller’s spent grain on nutritional, chemical, and functional properties. Food Science & Nutrition, 4(1), 24–33. https://doi.org/10.1002/fsn3.254

3. Bai, T., Li, J., Murtaza, A., Iqbal, A., Zhu, L., Zhang, J., Zhang, B., Xu, X., Pan, S., & Hu, W. (2022). Scavenging of ROS after eugenol treatment as mechanism of slowing down membrane lipid metabolism to maintain the surface color of fresh-cut yam. Food and Bioprocess Technology, 15(8), 1821–1835. https://doi.org/10.1007/s11947-022-02833-0

4. Behera, S. K., Meena, H., Chakraborty, S., & Meikap, B. C. (2018). Application of response surface methodology (RSM) for optimization of leaching parameters for ash reduction from low-grade coal. International Journal of Mining Science and Technology, 28(4), 621–629. https://doi.org/10.1016/j.ijmst.2018.04.014

5. Berrios, J. D. J. (2006). Extrusion cooking of legumes: Dry bean flours. Encyclopedia of Agricultural, Food and Biological Engineering, 1, 1–8.

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