Quality properties of puffed corn snacks incorporated with sesame seed powder-Reference-Cited by-同舟云学术

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Quality properties of puffed corn snacks incorporated with sesame seed powder

Published:2017-11-20 Issue:1 Volume:6 Page:85-93
ISSN:2048-7177
Container-title:Food Science & Nutrition
language:en
Short-container-title:Food Sci Nutr

Author:

Hashempour-Baltork Fataneh¹,Torbati Mohammadali¹^ORCID,Azadmard-Damirchi Sodeif²,Savage Geoffrey P.³

Affiliation:

1. Department of Food Science and Technology; Faculty of Nutrition; Tabriz University of Medical Sciences; Tabriz Iran

2. Department of Food Science and Technology; Faculty of Agriculture; University of Tabriz; Tabriz Iran

3. Food Group; Department of Wine, Food and Molecular Biosciences; Lincoln University; Canterbury New Zealand

Funder

Tabriz University of Medical Sciences

Department of Food Science and Technology

Publisher

Wiley

Subject

Food Science

Reference42 articles.

1. Effect of processing on oxidative stability and lipid classes of sesame oil;Abou-Gharbia;Food Research International,2000

2. Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings;Alam;LWT - Food Science and Technology,2016

3. Effect of sesame seed flour on millet biscuit characteristics;Alobo;Plant Foods for Human Nutrition,2001

4. Parâmetros de extrusão para produção de “snacks” de farinha de cará (Dioscorea alata);Alves;Ciência e Tecnologia de Alimentos,2002

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2. Effect of Some Herbal Essential Oils on the Content of Compounds With Pharmacological Properties and Oxidative Stability of Black Cumin Seed Oil;CRESCENT J MED BIOL;2023

3. Efficacy of different multi-layer hermetic bags on the seed quality of the faba bean (Vicia faba L.) in outdoor storage condition;Scientific Reports;2023-11-24

4. Nutritional profiling and sensory attributes of sesame seed-enriched bars;International Journal of Food Properties;2023-10-15

5. Application of Edible Insect Flour as a Novel Ingredient in Fortified Snack Pellets: Processing Aspects and Physical Characteristics;Processes;2023-08-26

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