Combined application of wounding stress and extrusion as an innovative tool to obtain carrot powders with modified functional properties
Author:
Affiliation:
1. Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Campus Guadalajara, Zapopan, Mexico
2. Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Centro de Biotecnología FEMSA, Monterrey, Mexico
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/19476337.2019.1624621
Reference36 articles.
1. Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders
2. Using a Functional Carrot Powder Ingredient to Produce Sausages with High Levels of Nutraceuticals
3. Dietary fibre-definition, chemistry and analytical determination
4. Combined effect of water loss and wounding stress on gene activation of metabolic pathways associated with phenolic biosynthesis in carrot
5. Chemical and physicochemical properties of dried wet masa and dry masa flour
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