Optimisation and comparative study on the addition of shrimp protein hydrolysate and shrimp powder on physicochemical properties of extruded snack-Reference-Cited by-同舟云学术

Optimisation and comparative study on the addition of shrimp protein hydrolysate and shrimp powder on physicochemical properties of extruded snack

Published:2016-05-24 Issue:7 Volume:51 Page:1578-1585
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Jeyakumari Annamalai¹,Rahul Das Mampuzha Sivadas²,Bindu Jaganath²,Joshy Chalil George²,Zynudheen Aliyamveetil Abubacker²

Affiliation:

1. ICAR - Mumbai Research centre of CIFT; Vashi Navi Mumbai 400 703 India

2. ICAR - Central Institute of Fisheries Technology; Cochin 682 029 India

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13127/fullpdf

Reference44 articles.

1. A comparative study on proximate, mineral and fatty acid compositions of deep seawater rose shrimp (Parapenaeus longirostris, Lucas, 1846) and red shrimp (Plesionika martia, A. Milne-Edwards, 1883);Abdullah;Journal of Animal and Veterinary Advances,2009

2. Separation of non-volatile maillard reaction products of a model extrusion-cooked product;Ames;Journal of Agricultural and Food Chemistry,1997

3. Gelatinization of corn grits by roll- and extrusion-cooking;Anderson;Cereal Science Today,1969

4. Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: effects of bean addition and extrusion cooking;Anton;Food Chemistry,2009

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