Use of microalgal biomass as functional ingredient for preparation of cereal based extrudates: impact of processing on amino acid concentrations and colour degradation kinetics-Reference-Cited by-同舟云学术

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Use of microalgal biomass as functional ingredient for preparation of cereal based extrudates: impact of processing on amino acid concentrations and colour degradation kinetics

Published:2022 Issue: Volume:58 Page:
ISSN:2175-9790
Container-title:Brazilian Journal of Pharmaceutical Sciences
language:
Short-container-title:Braz. J. Pharm. Sci.

Author:

Ananthanarayan Laxmi¹,Kumar Vikas²,Panghal Anil²,Singh Barinderjit³,Waghmare Roji⁴,Gat Yogesh⁵^ORCID,Kaur Narinder⁵

Affiliation:

1. Institute of Chemical Technology, India

2. Lovely Professional University, India

3. IK Gujral Punjab Technical University, India

4. Dr. D. Y. Patil University, India

5. Institute of Chemical Technology, India; Lovely Professional University, India

Publisher

FapUNIFESP (SciELO)

Link

http://www.scielo.br/scielo.php?script=sci_pdf&pid=S1984-82502022000100548&tlng=en

Reference25 articles.

1. The determination of iron and manganese by atomic absorption;Allan JE;Spectrochim Acta A Mol Biomol Spectrosc,1959

2. The effect of extrusion cooking on mineral bioavailability in pea and kidney bean seed meals;Alonso R;Anim Feed Sci Technol,2001

3. Extruded black gram flour: Partial substitute for improving quality characteristics of Indian traditional snack;Ananthanarayan L;J Ethn Foods,2017

4. Effect of extrusion on thermal, textural and rheological properties of legume-based snack;Ananthanarayan L;J Food Sci Technol,2018

5. Comparison of microalgal biomass profiles as novel functional ingredient for food products;Batista AP;Algal Res,2013

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