Breakfast cereals with inulin obtained through thermoplastic extrusion: Chemical characteristics and physical and technological properties-Reference-Cited by-同舟云学术

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Breakfast cereals with inulin obtained through thermoplastic extrusion: Chemical characteristics and physical and technological properties

Published:2021-02 Issue: Volume:137 Page:110390
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Ferreira Suzane Martins,Capriles Vanessa Dias,Conti-Silva Ana Carolina

Funder

São Paulo Research Foundatio

Publisher

Elsevier BV

Subject

Food Science

Reference36 articles.

1. Gelatinization of corn grits by rolland extrusion-cooking;Anderson;Cereal Science Today,1969

2. Official methods of analysis of AOAC International;Aoac,1997

3. Food process engineering and technology;Berk,2013

4. Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables;Bisharat;Food Research International,2013

Cited by 10 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. Effects of acute consumption of a beverage based on extruded whole-grain pearl millet flour on glycemic and insulinemic control, food intake, and appetite sensation in eutrophic adults: A randomized cross-over clinical trial;Nutrition;2024-10

2. Utilization of inulin as a functional ingredient in food: Processing, physicochemical characteristics, food applications, and future research directions;Food Chemistry Advances;2023-12

3. Technological and prebiotic aspects of young bamboo culm flour (Dendrocalamus latiflorus) combined with rice flour to produce healthy extruded products;Food Research International;2023-03

4. Breakfast cereals from whole grain and Indian horse chestnut flours obtained through extrusion: Physical, mechanical and functional characteristics;Applied Food Research;2022-12

5. Bioactive, Mineral and Antioxidative Properties of Gluten-Free Chicory Supplemented Snack: Impact of Processing Conditions;Foods;2022-11-17

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