The effect of Vaccinium bracteatum Thunb. leaves addition on antioxidant capacity, physicochemical properties, and in vitro digestibility of rice extrudates-Reference-Cited by-同舟云学术

The effect of Vaccinium bracteatum Thunb. leaves addition on antioxidant capacity, physicochemical properties, and in vitro digestibility of rice extrudates

Published:2021-09-14 Issue:10 Volume:86 Page:4730-4740
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Fu Xi¹²,Liu Qing¹²,Xu Enbo³,Yang Yueyue¹²,Zhu Kunfu⁴,Jin Zhengyu¹²⁵,Jiao Aiquan¹²⁵

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi People's Republic of China

2. School of Food Science and Technology Jiangnan University Wuxi People's Republic of China

3. College of Biosystems Engineering and Food Science Zhejiang University Hangzhou People's Republic of China

4. Shandong Zhushi Pharmaceutical Group Co., Ltd Heze People's Republic of China

5. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province Jiangnan University Wuxi People's Republic of China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15911

Reference47 articles.

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2. Response surface analysis and extrusion process optimisation of maize-mungbean-based instant weaning food

3. Effect of extrusion cooking on the physical-chemical properties of whole kiwicha (Amaranthus caudatus L) flour variety centenario: Process optimization

4. Study on the influence of extrusion processing on polyphenols and antioxidant activity of millet;Cai T.;Science & Technology of Food Industry,2014

5. Effects of fractionation and heat-moisture treatment on structural changes and digestibility of debranched waxy maize starch

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