Potential nutritional and functional improvement of extruded breakfast cereals based on incorporation of fruit and vegetable by-products - A review-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Potential nutritional and functional improvement of extruded breakfast cereals based on incorporation of fruit and vegetable by-products - A review

Published:2022-07 Issue: Volume:125 Page:136-153
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Santos Diva^ORCID,Pintado Manuela,Lopes da Silva José A.^ORCID

Funder

European Regional Development Fund

Laboratório Associado para a Química Verde

Fundação para a Ciência e a Tecnologia

Ministério da Ciência, Tecnologia e Inovação

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference153 articles.

1. Bound phenolics in foods, a review;Acosta-Estrada;Food Chemistry,2014

2. Mango peel powder: A potential source of antioxidant and dietary fiber in macaroni preparations;Ajila;Innovative Food Science & Emerging Technologies,2010

3. Valuable components of raw and ripe peels from two Indian mango varieties;Ajila;Food Chemistry,2007

4. Extrusion and extruded products: Changes in quality attributes as affected by extrusion process parameters: A review;Alam;Critical Reviews in Food Science and Nutrition,2016

5. Optimization of extrusion process parameters for red lentil-carrot pomace incorporated ready-to-eat expanded product using response surface;Alam;Food Science and Technology,2014

Cited by 17 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. Multiscale structure barrier of whole grains and its transformation during heating as starch digestibility controllers in digestive tract: A review;Food Hydrocolloids;2025-02

2. Unexplored Opportunities of Utilizing Food Waste in Food Product Development for Cardiovascular Health;Current Nutrition Reports;2024-09-14

3. Sustainable Jam with Apple Pomace: Gelling, Rheology, and Composition Analysis;Gels;2024-09-08

4. Characterization of Ancient Cereals Cultivated by Intensive and Organic Procedures for Element Content;Molecules;2024-08-01

5. Development of Healthy and Clean-Label Crackers Incorporating Apple and Carrot Pomace Flours;Sustainability;2024-07-13

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3