Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour-Reference-Cited by-同舟云学术

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Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour

Published:2014-01 Issue: Volume:143 Page:33-39
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sarawong Chonthira,Schoenlechner Regine,Sekiguchi Ken,Berghofer Emmerich,Ng Perry K.W.

Funder

Royal Thai Government, Thailand

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Material properties and compaction characteristics of natural and pregelatinized forms of four starches;Adedokun;Carbohydrate Polymers,2010

2. Antioxidant activity of grains;Adom;Journal of Agricultural and Food Chemistry,2002

3. Phytochemical profiles and antioxidant activity of Wheat varieties;Adom;Journal of Agricultural and Food Chemistry,2003

4. Effect of extrusion process on antioxidant activity, total phenolics and ß-glucan content of extrudates developed from barley-fruit and vegetable by-products;Altan;International Journal of Food Science and Technology,2009

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