Development of functional extruded snacks by utilizing paste shrimp (Acetes spp.): process optimization and quality evaluation-Reference-Cited by-同舟云学术

Development of functional extruded snacks by utilizing paste shrimp (Acetes spp.): process optimization and quality evaluation

Published:2017-11-07 Issue:6 Volume:98 Page:2393-2401
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Kumar Raushan¹,Xavier KA Martin¹^ORCID,Lekshmi Manjusha¹,Dhanabalan Vignaesh¹,Thachil Madonna T¹,Balange Amjad K¹,Gudipati Venkateshwarlu²

Affiliation:

1. Department of Post-Harvest Technology; ICAR - Central Institute of Fisheries Education, Versova; Mumbai Maharashtra India

2. Education Division; Indian Council of Agricultural Research; New Delhi India

Funder

Indian Council of Agriculture Research, Govt. of India

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference46 articles.

1. Assessing the functional foods and natural health products industry: a comparative overview and literature review;Malla;Can Agric Innov Regul Netw,2013

2. Amylose-lipid complex formation during extrusion cooking: effect of added lipid type and amylose level on corn-based puffed snacks;Thachil;Int J Food Sci Technol,2014

3. Modeling the inclusion of fish powder and fish oil into extruded snacks by response surface methodology;Thachil;J Aquat Food Prod Technol,2016

4. Influence of protein level and starch type on an extrusion-expanded whey product;Allen;Int J food Sci Technol,2007

5. Effects of hydrolysed fish muscle on intermediate process variables during twin-screw extrusion of rice flour;Choudhury;LWT - Food Sci Technol,2003

Cited by 21 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Optimization of Texture and Quality of Deep-Fried Prawn Chips Using Response Surface Methodology;Journal of Culinary Science & Technology;2024-01-07

2. Potential industrial and nutritional applications of shrimp by-products: a review;International Journal of Food Properties;2023-12-04

3. Second generation extruded snacks from sweet chestnut and corn blends – numerical optimization, nutritional, nutraceutical and storage stability characteristics;Nutrition & Food Science;2022-12-21

4. Nutritional and Technological Aspects of the Production of Proteic Extruded Snacks Added of Novel Raw Materials;Food and Bioprocess Technology;2022-07-28

5. Impact of Urtica dioica on phenols, antioxidant capacity, color, texture and extrusion parameters of extruded corn products;British Food Journal;2022-04-26