Breakfast cereals from whole grain and Indian horse chestnut flours obtained through extrusion: Physical, mechanical and functional characteristics-Reference-Cited by-同舟云学术

Breakfast cereals from whole grain and Indian horse chestnut flours obtained through extrusion: Physical, mechanical and functional characteristics

Published:2022-12 Issue:2 Volume:2 Page:100137
ISSN:2772-5022
Container-title:Applied Food Research
language:en
Short-container-title:Applied Food Research

Author:

Allai Farhana Mehraj,Azad Z.R.A.A.,Dar B.N.,Gul Khalid^ORCID,Jabeen Abida^ORCID

Funder

Department of Science and Technology, Ministry of Science and Technology, India

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

1. Wholegrains: A review on the amino acid profile, mineral content, physicochemical, bioactive composition and health benefits;Allai;International Journal of Food Science & Technology,2021

2. Development of protein rich pregelatinized whole-grain cereal bar enriched with non-traditional ingredient: Nutritional, phytochemical, textural and sensory characterization;Allai;Frontiers in Nutrition,2022

3. Comparing sorghum and wheat whole grain breakfast cereals: Sensorial acceptance and bioactive compound content;Anunciacao;Food Chemistry,2017

4. Official methods of analysis,2005

5. Low moisture extrusion of pea protein and pea fibre fortified rice starch blends;Beck;Journal of Food Engineering,2018

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Impact of moisture content on microstructural, thermal, and techno-functional characteristics of extruded whole-grain-based breakfast cereal enriched with Indian horse chestnut flour;Food Chemistry: X;2023-12

2. Indian horse chestnut [Aesculus indica (Wall. ex Cambress.) Hook. Hippocastanaceae]: a wild forest tree used for food and medicine by the tribes of Chamba, Himachal Pradesh, India;Genetic Resources and Crop Evolution;2023-09-14

3. Optimization of Extrusion Treatments, Quality Assessments, and Kinetics Degradation of Enzyme Activities during Storage of Rice Bran;Foods;2023-03-14

4. Effect of extrusion processing conditions on the techno-functional, antioxidant, textural properties and storage stability of wholegrain-based breakfast cereal incorporated with Indian horse chestnut flour;Italian Journal of Food Science;2022-10-27

5. Study on the microbial inactivation of whole hulless barley flour using a continuous instant pressure drop sterilizer;Journal of Food Process Engineering;2022-10-17