Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours-Reference-Cited by-同舟云学术

Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours

Published:2018 Issue:2 Volume:9 Page:819-829
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Ciudad-Mulero María¹²³⁴⁵,Barros Lillian⁶⁷⁸⁹¹⁰^ORCID,Fernandes Ângela⁶⁷⁸⁹¹⁰,Berrios José De J.¹¹¹²¹³,Cámara Montaña¹²³⁴⁵^ORCID,Morales Patricia¹²³⁴⁵^ORCID,Fernández-Ruiz Virginia¹²³⁴⁵^ORCID,Ferreira Isabel C. F. R.⁶⁷⁸⁹¹⁰^ORCID

Affiliation:

1. Dpto. Nutrición y Ciencia de los Alimentos

2. Facultad de Farmacia

3. Universidad Complutense de Madrid (UCM)

4. Pza Ramón y Cajal

5. s/n

6. Mountain Research Centre (CIMO)

7. ESA

8. Polytechnic Institute of Bragança

9. 5300-253 Bragança

10. Portugal

11. USDA-ARS-WRRC

12. Albany

13. USA

Abstract

Pulses are well known to be gluten-free functional foods that provide a rich source of nutritional and healthy compounds with antioxidant-promoting activity.

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2018/FO/C7FO01730H

Reference56 articles.

1. Free radical-scavenging capacity, antioxidant activity, and phenolic composition of green lentil (Lens culinaris)

2. Evaluation of Phenolic Profile and Antioxidant Properties of Pardina Lentil As Affected by Industrial Dehydration

3. Novel fiber-rich lentil flours as snack-type functional foods: an extrusion cooking effect on bioactive compounds

4. Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity

Cited by 28 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. Improvement of corn extruded snacks properties by incorporation of pulses;REV MEX ING QUIM;2024

2. Future production of yeast biomass for sustainable proteins: a critical review;Sustainable Food Technology;2024

3. Functional, Antioxidant Activity and Thermal Characteristics of Nutritious Snacks Containing Almond Processing By‐Products;Journal of Food Quality;2024-01

4. New strategies to address world food security and elimination of malnutrition: future role of coarse cereals in human health;Frontiers in Plant Science;2023-12-01

5. Lupinus sprouts a new and potential ingredient in extrusion process: Physicochemical, nutritional and structural evaluation;Innovative Food Science & Emerging Technologies;2023-12