Effect of hot melt extrusion on physical and functional properties of insect based extruded products-Reference-Cited by-同舟云学术

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Effect of hot melt extrusion on physical and functional properties of insect based extruded products

Published:2019-10 Issue: Volume:259 Page:44-51
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Alam Md Rizvi,Scampicchio Matteo^ORCID,Angeli Sergio,Ferrentino Giovanna^ORCID

Funder

Research and Innovation

Publisher

Elsevier BV

Subject

Food Science

Reference55 articles.

1. Effect of extrusion cooking on the physical and functional properties of wheat, rice and fababean blends;Abdel-Aal;Lebensm. Wiss. Technol.,1992

2. Effects of extrusion and conventional processing methods on protein and antinutritional factors content in pea seeds;Alonso;Food Chem.,1998

3. Effect of extrusion cooking on structure and functional properties of pea and kidney bean proteins;Alonso;J. Sci. Food Agric.,2000

4. Gelatinization of corn grits by roll-and extrusion cooking;Anderson;Cereal Sci. Today,1970

5. Official Methods of Analysis;AOAC,2000

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