Food extrusion: An advanced process for innovation and novel product development-Reference-Cited by-同舟云学术

Food extrusion: An advanced process for innovation and novel product development

Published:2022-11-07 Issue: Volume: Page:1-29
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Lazou Andriana E.¹

Affiliation:

1. Laboratory of Chemistry, Analysis & Design of Food Processes, Department of Food Science and Technology, School of Food Sciences, University of West Attica, Athens, Greece

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2143474

Reference194 articles.

1. Utilization of seafood-processing by-products for the development of value-added food products

2. Potentials of 3D extrusion‐based printing in resolving food processing challenges: A perspective review

3. Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders

4. Gelatinization and rheological properties of starch

5. High moisture food extrusion

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