Optimization of extrusion of flaxseeds for in vitro protein digestibility analysis using response surface methodology-Reference-Cited by-同舟云学术

Optimization of extrusion of flaxseeds for in vitro protein digestibility analysis using response surface methodology

Published:2008-03 Issue:1 Volume:85 Page:59-64
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Wang Yong,Li Dong,Wang Li-Jun,Chiu Yu Lung,Chen Xiao Dong,Mao Zhi-Huai,Song Chun-Fang

Publisher

Elsevier BV

Subject

Food Science

Reference28 articles.

1. Effect of soaking and extrusion conditions on antinutrients and protein digestibility of legume seeds;Abd El-Hady;Lebensmittel-Wissenchaft u-Technologie,2003

2. Effects of extrusion and traditional processing methods on antinutrients and IVPD of protein and starch in faba and kidney beans;Alonso;Food Chemistry,2000

3. Effects of extrusion and conventional processing methods on protein and antinutritional factor contents in pea seeds;Alonso;Food Chemistry,1998

4. Effects of dietary fish oil and flax seed on cholesterol and fatty acid composition of egg yolk and blood parameters of laying hens;Basmacıoğlu;South African Journal of Animal Science,2003

5. Dietary flaxseed meal is more protective than soy protein concentrate against hypertriglyceridemia and steatosis of the liver in an animal model of obesity;Bhathena;Journal of the American College of Nutrition,2003

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