Effect of Extrusion Temperature on the Microstructure, Textural and Functional Attributes of Carrot Pomace-Based Extrudates-Reference-Cited by-同舟云学术

Effect of Extrusion Temperature on the Microstructure, Textural and Functional Attributes of Carrot Pomace-Based Extrudates

Published:2012-07-31 Issue:1 Volume:38 Page:212-222
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Journal of Food Processing and Preservation

Author:

Dar Aamir Hussain¹,Sharma Harish Kumar¹,Kumar Navneet²

Affiliation:

1. Department of Food Engineering and Technology; Sant Longowal Institute of Engineering and Technology, SLIET, Longowal; Sangrur Punjab 148106 India

2. Department of Agricultural Process Engineering; College of Agricultural Engineering and Technology, Anand Agricultural University; Godhra Gujarat 389001 India

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4549.2012.00767.x/fullpdf

Reference34 articles.

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2. Twin-screw extrusion of barley-grape pomace plends: Extrudate characteristics and determination of optimum processing conditions;Altan;J. Food Eng.,2008b

3. Bohm , V. Otto , K. Weissleder , F. 1999 Yield of juice and carotenoids of the carrot juice production 115 119

4. Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods;Brennan;Trends Food Sci. Technol.,2011

5. Degradation of vitamin C in citrus juice concentrates during storage;Burdurlu;J. Food Eng.,2005

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