Effect of extrusion on physicochemical, nutritional and antioxidant properties of breakfast cereals produced from bran and dehydrated naranjita pomace-Reference-Cited by-同舟云学术

Effect of extrusion on physicochemical, nutritional and antioxidant properties of breakfast cereals produced from bran and dehydrated naranjita pomace

Published:2019-01-01 Issue:1 Volume:17 Page:240-250
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Delgado-Nieblas Carlos¹^ORCID,Ruiz-Beltrán Karen¹,Sánchez-Lizárraga Jessica¹,Zazueta-Morales José de Jesús¹^ORCID,Aguilar-Palazuelos Ernesto¹^ORCID,Carrillo-López Armando¹^ORCID,Camacho-Hernández Irma Leticia¹^ORCID,Quintero-Ramos Armando²^ORCID

Affiliation:

1. Posgrado en Ciencia y Tecnología de Alimentos, Universidad Autónoma de Sinaloa, Calzada de las Américas y Josefa Ortiz de Domínguez, Ciudad Universitaria, Culiacán, México

2. Facultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua, México

Funder

Universidad Autónoma de Sinaloa

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://tandfonline.com/doi/pdf/10.1080/19476337.2019.1566276

Reference52 articles.

1. Mechanical and Structural Properties of Expanded Extrudates Produced from Blends of Native Starches and Natural Fibers of Henequen and Coconut

2. Radical scavenging activity of various extracts and fractions of sweet orange peel (Citrus sinensis)

3. Effect of Different Extrusion Parameters on Dietary Fiber in Wheat Bran and Rye Bran

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