Effects of amaranth addition on the pro‐vitamin A content, and physical and antioxidant properties of extruded pro‐vitamin A‐biofortified maize snacks-Reference-Cited by-同舟云学术

Effects of amaranth addition on the pro‐vitamin A content, and physical and antioxidant properties of extruded pro‐vitamin A‐biofortified maize snacks

Published:2015-02-16 Issue:1 Volume:96 Page:287-294
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Beswa Daniso¹²,Dlamini Nomusa R³,Amonsou Eric O⁴,Siwela Muthulisi¹,Derera John¹

Affiliation:

1. University of KwaZulu‐Natal Private Bag X 01 Scottville 3209 South Africa

2. University of Venda Private Bag X 5050 Thohoyandou 0950 South Africa

3. Council for Scientific and Industrial Research PO Box 395 Pretoria 0001 South Africa

4. Durban University of Technology PO Box 1334 Durban 4000 South Africa

Funder

Inyuvesi Yakwazulu-Natali

National Research Foundation

Council for Scientific and Industrial Research

Division of Arctic Sciences

Department of Science and Technology, Government of Kerala

Publisher

Wiley

Subject

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

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.7092

Reference34 articles.

1. Appetitive, dietary and health effects of almonds consumed with meals or as snacks: a randomized, controlled trial

2. Antioxidant capacity, arabinoxylans content and in vitro glycaemic index of cereal-based snacks incorporated with brewer's spent grain

3. Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food

4. Influence of biofortification with provitamin A on protein, selected micronutrient composition and grain quality of maize

5. Development and evaluation of fruit and vegetable‐based extruded snacks. AACC Annual Meeting, Sept. 21–24 Honolulu, HI;Karkle EL;Cereal Foods World,2008

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