Preparation of Extruded Snacks with Flavored Flour Obtained from the Carcasses of Nile Tilapia: Physicochemical, Sensory, and Microbiological Analysis-Reference-Cited by-同舟云学术

Preparation of Extruded Snacks with Flavored Flour Obtained from the Carcasses of Nile Tilapia: Physicochemical, Sensory, and Microbiological Analysis

Published:2016-05-27 Issue:3 Volume:26 Page:258-266
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Justen Alex P.¹,Souza Maria Luiza Rodrigues de¹,Monteiro Antonio R. G.²,Mikcha Jane M. G.³,Gasparino Eliane¹,Delbem Ádina B.⁴,de Carvalho Maria Regina B.⁵,Del Vesco Ana P.⁶

Affiliation:

1. Animal Science Department, State University of Maringá, Maringá, Brazil

2. Food Engineering Department, State University of Maringá, Maringá, Brazil

3. Clinical Analyses and Biomedicine Department, State University of Maringá, Maringá, Brazil

4. Embrapa Pantanal, Corumbá, Mato Grosso do Sul, Brazil

5. Food Technology Department, UNESP, Jaboticabal, Brazil

6. Universidade Federal de Sergipe, São Cristóvão, Brazil

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2015.1136718

Reference30 articles.

1. ABIMA. 1998. Portaria nº27, de 13 de janeiro de 1998. Retrieved from http://www.abima.com.br/dload/13_60_port_27_98_leg_alim_nac.pdf

2. AOAC. 1995. Official Methods of Analysis of the Association of Official Analytical Chemists. Arlington, VA: Author.

3. Effect of Extrusion Variables on Cassava Extrudates

4. A RAPID METHOD OF TOTAL LIPID EXTRACTION AND PURIFICATION

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