Effects of thermal energy on extrusion characteristics, digestibility and palatability of a dry pet food for cats-Reference-Cited by-同舟云学术

Effects of thermal energy on extrusion characteristics, digestibility and palatability of a dry pet food for cats

Published:2021-10 Issue:S1 Volume:105 Page:76-90
ISSN:0931-2439
Container-title:Journal of Animal Physiology and Animal Nutrition
language:en
Short-container-title:J Anim Physiol Anim Nutr

Author:

Baller Mayara Aline¹^ORCID,Pacheco Peterson Dante Gavasso¹^ORCID,Vitta‐Takahashi Amanda¹^ORCID,Putarov Thaila Cristina¹^ORCID,Vasconcellos Ricardo Souza²^ORCID,Carciofi Aulus Cavalieri¹^ORCID

Affiliation:

1. College of Agrarian and Veterinarian Sciences (FCAV) São Paulo State University (UNESP) Jaboticabal Brazil

2. Department of Animal Science State University of Maringá (UEM) Maringá Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Fundação de Amparo à Pesquisa do Estado de São Paulo

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Animal Science and Zoology,Food Animals

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jpn.13606

Reference56 articles.

1. Extrusion cooking technology: Principal mechanism and effect on direct expanded snacks – An overview

2. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in faba and kidney beans

3. Preparation, health benefits and applications of resistant starch-a review

4. The effects of in-barrel moisture on extrusion parameters, kibble macrostructure, starch gelatinization, and palatability of a cat food

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