Pulse type and extrusion conditions affect phenolic profile and physical properties of extruded products

Author:

Blandino MassimoORCID,Bresciani Andrea,Locatelli Monica,Loscalzo Mattia,Travaglia Fabiano,Vanara Francesca,Marti Alessandra

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference44 articles.

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

2. Phenolic profile and antioxidant capacity of chickpeas (Cicer arietinum L.) as affected by a dehydration process;Aguilera;Plant Foods for Human Nutrition,2011

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

4. Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours;Barros;Food & function,2018

5. The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn;Bresciani;Food Chemistry,2021

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