Effect of barberry (Berberis vulgaris) fruit powder on the quality and shelf life stability of puffed corn extrude

Author:

Bakmohamadpor Mostafa,Javadi Afshin,Azadmard-Damirchi Sodeif,Jafarizadeh-Malmiri Hoda

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference25 articles.

1. Quality properties of puffed corn snacks incorporated with sesame seed powder;Hashempour-Baltork;Food Sci. Nutr.,2018

2. Optimization of pumpkin and feed moisture content to produce healthy pumpkin-germinated brown rice extruded snacks;Promsakhana-Sakon-Nakhon;Agric. Nat. Resour.,2018

3. Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperature;Shaviklo;J. Sci. Food Agric.,2011

4. Determination of antioxidant capacities and bio-chemical compounds of Berberis vulgaris L;Gundogdu;Fruits. Adv. Environ. Biol.,2013

5. Evaluation of antioxidant activities and phenolic content of Berberis vulgaris L. and Berberis Croatica Horvat;Koncic;Food Chem. Toxicol.,2010

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