Effect of enrichment of rice snacks with pulse seed coats on phenolic compound content, product features and consumer hedonic response

Author:

Bresciani Andrea,Vanara Francesca,Pagliarini Ella,Locatelli Monica,Proserpio Cristina,Travaglia Fabiano,Blandino Massimo,Marti Alessandra

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. AACC Approved Methods of Analysis (2001). Cereals & Grains Association, St. Paul, MN, U.S.A.

2. Enrichment of chips with fibre from a tiger-nut (Cyperus esculentus) milk co-product at ‘source of fibre foods’ and ‘high fibre content foods’ levels: Impact on processing, physico-chemical and sensory properties;Alava;International Journal of Food Science & Technology,2019

3. AOAC International Official Methods (2005). Official Methods of Analysis of AOAC International, 18th Ed., Horwitz W., ed. AOAC International, Gaithersburg, MD, USA.

4. Effect of different processing technologies on phenolic acids, flavonoids and other antioxidants content in pigmented rice;Bagchi;Journal of Cereal Science,2021

5. Phenolics characterization and antioxidant activity of six different pigmented Oryza sativa L. cultivars grown in Piedmont (Italy);Bordiga;Food Research International,2014

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