Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process-Reference-Cited by-同舟云学术

Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process

Published:2017-09-04 Issue:1 Volume:16 Page:172-180
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Ruiz-Armenta Xóchitl Ariadna¹,Zazueta-Morales José de Jesús¹,Aguilar-Palazuelos Ernesto¹,Delgado-Nieblas Carlos Iván¹,López-Diaz Agustin¹,Camacho-Hernández Irma Leticia¹,Gutiérrez-Dorado Roberto¹,Martínez-Bustos Fernando²

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. Centro de Investigación y de Estudios Avanzados del IPN (CINVESTAV), Querétaro, México

Publisher

Informa UK Limited

Subject

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

Link

https://tandfonline.com/doi/pdf/10.1080/19476337.2017.1368717

Reference36 articles.

1. Twin-screw extrusion of barley–grape pomace blends: Extrudate characteristics and determination of optimum processing conditions

2. Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking

3. Optimization of the extrusion process for the production of ready-to-eat snack from rice, cassava and kersting's groundnut composite flours

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