Effects of Extrusion Conditions on the Physical and Functional Properties of Instant Cereal Beverage Powders Admixed with Mulberry (Morus alba L.) Leaves-Reference-Cited by-同舟云学术

Effects of Extrusion Conditions on the Physical and Functional Properties of Instant Cereal Beverage Powders Admixed with Mulberry (Morus alba L.) Leaves

Published:2008 Issue:5 Volume:14 Page:421-430
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

CHARUNUCH Chulaluck,TANGKANAKUL Plernchai,LIMSANGOUAN Nipat,SONTED Vayuh

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference26 articles.

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2. Arabshahi-Delouee, S. and Urooj, A. (2006). Antioxidant properties of various solvent extracts of mulberry (Morus indica L.) leaves. Food Chemistry, 102,1233-1240.

3. Bae, S.H. and Suh, H.J. (2006). Antioxidant activities of five different mulberry cultivars in Korea, Food Science and Technology, 40,955-962. Barrett, A.H. and Peleg, M. (1992). Extrudate cell structure-texture relationships, J. of Food Sci., 57, 1253-1257.

4. Bookwalter, G.N., Conway,H.F. and Griffin, E.L. (1971). Extruder-Cooked Cereal Endosperm Particles and Instant Beverage Mixes Comprising the Same. US Patent 3,579, 352.May18.

5. Bose, P.C.( 1989). Genetic Resources of Mulberry and Utilization. Mysore, India : CSR and TI, pp. 183-190.

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