Influence of Extrusion Cooking onIn VitroDigestibility, Physical and Sensory Properties of Brazilian Pine Seeds Flour (Araucaria Angustifolia)-Reference-Cited by-同舟云学术

Influence of Extrusion Cooking onIn VitroDigestibility, Physical and Sensory Properties of Brazilian Pine Seeds Flour (Araucaria Angustifolia)

Published:2017-03-24 Issue:4 Volume:82 Page:977-984
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Boff Zortéa-Guidolin Manoela Estefânea¹,Piler de Carvalho Carlos Wanderlei²,Bueno de Godoy Rossana Catie³,Mottin Demiate Ivo⁴,Paula Scheer Agnes¹

Affiliation:

1. Graduate Program in Food Engineering; Federal Univ. of Parana; R. Cel. Francisco H. dos Santos, s/n, CEP: 81531-980 Curitiba PR Brazil

2. Embrapa Food Technology; Avenida das Américas 29501, Guaratiba, CEP: 23020-470 Rio de Janeiro RJ Brazil

3. Embrapa Forestry; Estrada da Ribeira, km 111, Caixa Postal 319 Colombo PR Brazil

4. Food Engineering Dept. - State Univ. of Ponta Grossa; Av. Carlos Cavalcanti 4748, CEP: 84030-900 Ponta Grossa PR Brazil

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13686/fullpdf

Reference49 articles.

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2. Effects of extrusion and traditional processing methods on antinutrients and in vitro digestibility of protein and starch in feba and kidney beans;Alonso;Food Chem,2000

3. Effect of extrusion cooking on functional properties and in vitro starch digestibility of barley-based extrudates from fruit and vegetable by-products;Altan;J Food Sci,2009

4. A general model for expansion of extruded products;Alvarez-Martinez;J Food Sci,1988

5. Conservação pós-colheita de pinhões [sementes de Araucaria angustifolia (Bertoloni) Otto Kuntze] armazenados em diferentes temperaturas;Amarante;Ciên Rural,2007

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