Impact of thermal extrusion and microwave vacuum drying on fatty acids profile during fish powder preparation-Reference-Cited by-同舟云学术

Impact of thermal extrusion and microwave vacuum drying on fatty acids profile during fish powder preparation

Published:2021-03-13 Issue:5 Volume:9 Page:2743-2753
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Ahmad Nazir¹^ORCID,Hussain Abid²^ORCID,Khan Sipper³,Korma Sameh A.⁴⁵,Hussain Ghulam⁶^ORCID,Aadil Rana Muhammad⁷,Siddique Rabia⁸,Ali Anwar¹,Shabbir Umair¹,Haq Ahsan Ul⁹,Manzoor Muhammad Faisal¹⁰^ORCID,Siddeeg Azhari¹¹^ORCID

Affiliation:

1. Institute of Food & Home Sciences Government College University Faisalabad Pakistan

2. Department of Agriculture and Food Science Karakoram International University Gilgit Pakistan

3. School of Food and Agriculture Sciences University of Management and Technology Lahore Pakistan

4. Department of Food Science Faculty of Agriculture Zagazing University Sharkia Egypt

5. School of Food Science and Engineering South China University of Technology Guangzhou China

6. Department of Physiology Government College University Faisalabad Pakistan

7. National Institute of Food Science and Technology University of Agriculture Faisalabad Pakistan

8. Department of Chemistry Government College University Faisalabad Pakistan

9. Department of Forestry and Range Management University of Agriculture Faisalabad Pakistan

10. School of Food and Biological Engineering Jiangsu University Zhenjiang China

11. Department of Food Engineering and Technology Faculty of Engineering and Technology University of Gezira Wad Medani Sudan

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.2236

Reference23 articles.

1. Nutrient content of fish powder from low value fish and fish byproducts

2. Health lipid indices and physicochemical properties of dual fortified yogurt with extruded flaxseed omega fatty acids and fibers for hypercholesterolemic subjects

3. The effects of extrusion cooking on nutritional value — A literature review

4. Preparation of Fatty Acid Methyl Esters for Gas-Chromatographic Analysis of Marine Lipids: Insight Studies

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