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Synergistic Effects of Barley, Oat and Legume Material on Physicochemical and Glycemic Properties of Extruded Cereal Breakfast Products

  • Published:2015-12-15 Issue:3 Volume:40 Page:405-413
  • ISSN:0145-8892
  • Container-title:Journal of Food Processing and Preservation
  • language:en
  • Short-container-title:Journal of Food Processing and Preservation

Author:

Brennan Margaret A.1,Lan Tianying1,Brennan Charles S.1

Affiliation:

1. Department of Wine, Food and Molecular Bioscience; Lincoln University; Canterbury New Zealand

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference37 articles.

1. Effect of extrusion temperature and pre-extrusion particle size on starch digestion kinetics in barley and sorghum grain extrudates;Al-Rabadi;Anim. Feed Sci. Technol.,2011

2. Application and opportunities of pulses in food system: A Review;Asif;Crit. Rev. Food Sci. Nutr.,2013

3. Effect of extrusion conditions on the structural properties of corn extrudates enriched with dehydrated vegetables;Bisharat;Food Chem.,2013

4. Impact of guar gum and wheat bran on the physical and nutritional quality of extruded breakfast cereals;Brennan;Starch/Starke,2008

5. Impact of DF-enriched ready-to-eat extruded snacks on the postprandial glycaemic response of non-diabetic patients;Brennan;Mol. Nutr. Food Res.,2012

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