Production of innovative antioxidant‐rich and gluten‐free extruded puffed breakfast cereals from purple sweet potato ( <i>Ipomoea batatas</i> L.) and red rice using a mixture design approach-Reference-Cited by-同舟云学术

Production of innovative antioxidant‐rich and gluten‐free extruded puffed breakfast cereals from purple sweet potato ( Ipomoea batatas L.) and red rice using a mixture design approach

Published:2022-04-29 Issue:7 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Senevirathna Sri Sampath Janaka¹²^ORCID,Ramli Nurul Shazini³,Azman Ezzat Mohamad¹^ORCID,Juhari Nurul Hanisah⁴,Karim Roselina¹^ORCID

Affiliation:

1. Department of Food Technology, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia

2. Department of Agriculture Extension and Training Centre Peradeniya Sri Lanka

3. Department of Food Science, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia

4. Department of Food Service and Management, Faculty of Food Science and Technology Universiti Putra Malaysia Serdang Malaysia

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16666

Reference55 articles.

1. Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings

2. Impact of hydrothermal pretreatments on physicochemical characteristics and drying kinetics of starch from red rice ( Oryza sativa L.)

3. Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach

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1. Optimisation of extrusion conditions for production of antioxidant-rich extruded breakfast cereals from purple sweet potato (Ipomoea batatas L.) and red rice using response surface methodology;International Food Research Journal;2023-04-28

2. Thermal and nonthermal pretreatment methods for the extraction of anthocyanins: A review;Journal of Food Processing and Preservation;2022-10-18