Effect of extrusion process on antioxidant activity, total phenolics and β-glucan content of extrudates developed from barley-fruit and vegetable by-products-Reference-Cited by-同舟云学术

Effect of extrusion process on antioxidant activity, total phenolics and β-glucan content of extrudates developed from barley-fruit and vegetable by-products

Published:2009-06 Issue:6 Volume:44 Page:1263-1271
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:

Author:

Altan Aylin,McCarthy Kathryn L.,Maskan Medeni

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2009.01956.x/fullpdf

Reference34 articles.

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2. Interactions between flavanoids and proteins: effect on the total antioxidant capacity;Arts;Journal of Agricultural and Food Chemistry,2002

3. Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions;Beta;Cereal Chemistry,2005

4. Functionality of fruit powders in extruded corn breakfast cereals;Camire;Food Chemistry,2007

5. Chemical characterization of tomato pomace;Del Valle;Journal of the Science of Food and Agriculture,2006

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