Micronised‐roasted coffee from unripe fruits improves bioactive compounds and fibre contents in rice extruded breakfast cereals-Reference-Cited by-同舟云学术

Micronised‐roasted coffee from unripe fruits improves bioactive compounds and fibre contents in rice extruded breakfast cereals

Published:2021-06-12 Issue:11 Volume:56 Page:5688-5697
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Sampaio Ulliana Marques¹^ORCID,Pereira Ana Paula Aparecida¹²^ORCID,Campelo Pedro Henrique¹³^ORCID,Pastore Gláucia Maria¹^ORCID,Chang Yoon Kil¹^ORCID,Clerici Maria Teresa Pedrosa Silva¹^ORCID

Affiliation:

1. Department of Food Science and Nutrition School of Food Engineering University of Campinas Rua Monteiro Lobato, 80, Zip Code 13.083‐870 Campinas SP Brazil

2. Department of Food and Nutrition Faculty of Nutrition Federal University of Mato Grosso Avenida Fernando Corrêa da Costa, 2367 Cuiabá MT Brazil

3. School of Agrarian Science Federal University of Amazonas 6200 Gen. Rodrigo Otavio Avenue Manaus AM Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15176

Reference41 articles.

1. State of the art in coffee processing by-products

2. Water absorption and solubility and amylograph characteristics of Roll‐Cooked Small Grain Products;Anderson R.A.;Cereal Chemistry,1982

3. Extrusion effect on proximate composition, starch and dietary fibre of ready-to-eat products based on rice fortified with carob fruit and bean

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