Effect of extrusion temperature on characteristic amino acids, fatty acids, organic acids, and phenolics of white quinoa based on metabolomics

Author:

Song Jianxin,Tang Yao

Publisher

Elsevier BV

Subject

Food Science

Reference46 articles.

1. Study of some physicochemical and functional properties of quinoa (Chenopodium Quinoa Willd.) protein isolates;Abugoch;Journal of Agricultural and Food Chemistry,2008

2. Quinoa (Chenopodium quinoa, Willd.): As a potential ingredient of injera in Ethiopia;Agza;Journal of Cereal Science,2018

3. Effect of extrusion under controlled temperature and moisture conditions on ileal apparent amino acid and starch digestibility in peas determined with young broilers;Al-Marzooqi;Animal Feed Science and Technology,2009

4. New insight into quinoa seed quality under salinity: Changes in proteomic and amino acid profiles, phenolic content, and antioxidant activity of protein extracts;Aloisi;Forntiers in Plant Science,2016

5. Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity;Arribas;Food Chemistry,2019

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