Sensory and Nutritional Properties of a Novel Cooked Extruded Lentils Analog-Reference-Cited by-同舟云学术

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Sensory and Nutritional Properties of a Novel Cooked Extruded Lentils Analog

Published:2015-01-14 Issue:6 Volume:39 Page:1965-1975
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Abu-Ghoush Mahmoud¹,Alavi Sajid²,Adhikari Koushik³,Al-Holy Murad¹,Al-Dabbas Maher⁴

Affiliation:

1. Department of Clinical Nutrition and Dietetics; Faculty of Allied Health Sciences; Hashemite University; Zarqa 13115 Jordan

2. Department of Grain Science and Industry; Kansas State University; Manhattan KS

3. Department of Food Science and Technology; University of Georgia; Griffin GA

4. Department of Nutrition and Food Technology; Faculty of Agriculture; The University of Jordan; Amman Jordan

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpp.12436/fullpdf

Reference25 articles.

1. A novel cooked extruded lentils analog: Physical and chemical properties;Abughoush;J. Food Sci. Technol.,2014

2. Chemical, functional and sensory properties of processed African yam beans (Sphenostylis stenocarpa) and cowpeas (Vigna unguiculata);Achinewhu;Plant Foods Hum. Nutr.,2003

3. The effects of extrusion conditions on the nutritional value of soybean meal for rainbow trout (Oncorhynchus mykiss);Barrows;Aquaculture,2007

4. Effects of extrusion and expelling processing, and microbial phytase supplementation on apparent digestibility coefficients of nutrients in full-fat soybeans for rainbow trout (Oncorhynchus mykiss);Cheng;Aquaculture,2003

Cited by 4 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Extrusion cooking of protein-based products: potentials and challenges;Critical Reviews in Food Science and Nutrition;2020-12-10

2. Effects of Soaking on the Functional Properties of Yellow-Eyed Bean Flour and the Acceptability of Chocolate Brownies;Journal of Food Science;2019-02-19

3. Physicochemical and Functional Properties of Extruded Sorghum‐Based Bean Analog;Journal of Food Process Engineering;2016-07-05

4. Drying Characteristics of Bean Analog - A Sorghum Based Extruded Product;Journal of Food Processing and Preservation;2016-07-01

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