Process optimization for antioxidant enriched sorghum flour and apple pomace based extrudates using liquid CO2 assisted extrusion

Author:

Lohani Umesh C.ORCID,Muthukumarappan K.

Funder

Jerome J. Lohr College of Engineering, South Dakota State University

Cargill

Top Institute Pharma

Administration for Community Living

South Dakota State University

Tyler's Treehouse

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Effects of extrusion process parameters on a cereal-based ready-to-eat expanded product formulated with carrot pomace;Alam;Cereal Foods World,2015

2. Evaluation of snack foods from barley–tomato pomace blends by extrusion processing;Altan;Journal of Food Engineering,2008

3. Twin-screw extrusion of barley–grape pomace blends: Extrudate characteristics and determination of optimum processing conditions;Altan;Journal of Food Engineering,2008

4. Water absorption and solubility and amylograph characteristics of roll-cooked small grain products;Anderson;Cereal Chemistry,1982

5. Official methods of analysis total, soluble, and insoluble dietary fiber in foods;AOAC,1992

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