Whole grain cereal flours and honey‐based extruded breakfast cereals: Effect of extrusion processing on functional characteristics, antioxidant properties and hydroxymethylfurfural generation-Reference-Cited by-同舟云学术

Whole grain cereal flours and honey‐based extruded breakfast cereals: Effect of extrusion processing on functional characteristics, antioxidant properties and hydroxymethylfurfural generation

Published:2022-09-20 Issue:12 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Hanuman Bobade¹^ORCID,Singh Arashdeep¹^ORCID,Sharma Savita¹^ORCID,Gupta Antima¹^ORCID,Singh Baljit¹

Affiliation:

1. Department of Food Science and Technology Punjab Agricultural University Ludhiana India

Funder

Indian Council of Agricultural Research

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17166

Reference33 articles.

1. Introduction to Extrusion Technology

2. Gelatinization of Corn Grits by Roll Cooking, Extrusion Cooking and Steaming

3. Effect of extrusion on the physicochemical and antioxidant properties of value added snacks from whole wheat (Triticum aestivum L.) flour

4. Effect of extrusion conditions and honey on functionality and bioactive composition of whole wheat flour‐based expanded snacks

5. Effect of extrusion processing on techno‐functional, textural and bioactive properties of whole‐grain corn flour‐based breakfast cereals sweetened with honey

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2. Effect of extrusion processing on techno‐functional properties, textural properties, antioxidant activities, in vitro nutrient digestibility and glycemic index of sorghum–chickpea‐based extruded snacks;Journal of Texture Studies;2023-05-28