Development of value‐added functional food by fusion of colored potato and buckwheat flour through hot‐melt extrusion-Reference-Cited by-同舟云学术

Development of value‐added functional food by fusion of colored potato and buckwheat flour through hot‐melt extrusion

Published:2021-01-27 Issue: Volume: Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Azad Md Obyedul Kalam¹^ORCID,Adnan Md.²^ORCID,Sung In Je¹,Lim Jung Dae³,Baek Jong‐Suep³,Lim Young Seok²⁴,Park Cheol Ho¹^ORCID

Affiliation:

1. Department of Bio‐Health Technology College of Biomedical Science Kangwon National University Chuncheon Korea

2. Department of Bio‐Health Convergence College of Biomedical Science Kangwon National University Chuncheon Korea

3. Department of Herbal Medicine Resource Kangwon National University Samcheok Korea

4. Valley Food Tec. Eden ID USA

Funder

Kangwon National University

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15312

Reference61 articles.

1. Development of biopolymer‐mediated nanocomposites using hot‐melt extrusion to enhance the bio‐accessibility and antioxidant capacity of kenaf seed flour;Adnan M.;Applied Nanoscience,2019

2. Flavonoids

3. Effects of drying processing on the Maillard reaction in pasta

4. Processing of Sorghum (Sorghum bicolor) and Sorghum Products Alters Procyanidin Oligomer and Polymer Distribution and Content

5. Silicon biostimulant enhances the growth characteristics and fortifies the bioactive compounds in common and Tartary buckwheat plant;Azad M. O. K.;Journal of Crop Science and Biotechnology,2020

Cited by 13 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. Conventional and emerging innovative processing technologies for quality processing of potato and potato-based products: A review;Food Control;2023-11

2. Development, Chemical, and Sensory Characterization of Cashew Nut Paste with Cupuaçu Seed;Journal of Culinary Science & Technology;2023-10-12

3. Bioactive Compounds from Food and Its By-products: Current Applications and Future Perspectives;Food Waste Conversion;2023

4. Nutritional and bioactive characteristics of buckwheat, and its potential for developing gluten‐free products: An updated overview;Food Science & Nutrition;2022-12-22

5. The Effect of Hot-Melt Extrusion of Mulberry Leaf on the Number of Active Compounds and Antioxidant Activity;Plants;2022-11-09