Effect of extrusion conditions on iron stability and physical and textural properties of corn snacks enriched with soybean ferritin-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Effect of extrusion conditions on iron stability and physical and textural properties of corn snacks enriched with soybean ferritin

Published:2017-10-24 Issue:2 Volume:53 Page:296-303
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Makowska Agnieszka¹,Zielińska-Dawidziak Magdalena²^ORCID,Niedzielski Przemysław³,Michalak Michał⁴

Affiliation:

1. Institute of Food Technology of Plant Origin; Poznań University of Life Sciences; ul. Wojska Polskiego 31 60-624 Poznań Poland

2. Department of Food Biochemistry and Analysis; Poznań University of Life Sciences; ul. Mazowiecka 48 60-623 Poznań Poland

3. Department of Analytical Chemistry; Faculty of Chemistry; Adam Mickiewicz University; ul. Umultowska 89b 61-614 Poznań Poland

4. Department of Computer Science and Statistics; Poznań University of Medical Sciences; ul. Dąbrowskiego 79 60-529 Poznań Poland

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.13585/fullpdf

Reference31 articles.

1. Optimization of the extrusion process for development of high-fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings;Alam;LWT - Food Science and Technology,2016

2. Evaluation of snack foods from barley-tomato pomace blends by extrusion processing;Altan;Journal of Food Engineering,2008

3. A general model for expansion of extruded products;Alvarez-Martinez;Journal of Food Science,1988

4. Roll and extrusion-cooking of grain sorghum grits;Anderson;Cereal Science Today,1969

5. The effect of water content upon the rate of heat denaturation of crystallizable egg albumin;Barker;The Journal of General Physiology,1933

Cited by 25 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. Iron distribution and speciation in a 3D-printed hybrid food using synchrotron X-ray fluorescence and X-ray absorption spectroscopies;Food Chemistry;2025-01

2. Bioaccessibility mechanisms, fortification strategies, processing impact on bioavailability, and therapeutic potentials of minerals in cereals;Future Foods;2024-12

3. Field Cricket (Gryllus bimaculatus) and Spirulina (Arthrospira platensis) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks;Foods;2024-07-28

4. A Comprehensive Review on Harnessing Soy Proteins in the Manufacture of Healthy Foods through Extrusion;Foods;2024-07-14

5. Unearthing the therapeutic benefits of culinary‐medicinal mushrooms for humans: Emerging sustainable bioresources of 21st century;Journal of Basic Microbiology;2024-05-22

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3