The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends-Reference-Cited by-同舟云学术

The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends

Published:2017 Issue:10 Volume:8 Page:3654-3663
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Arribas C.¹²³⁴^ORCID,Cabellos B.¹²³⁴,Sánchez C.¹²³⁴,Cuadrado C.¹²³⁴^ORCID,Guillamón E.⁵⁶⁷⁴^ORCID,Pedrosa M. M.¹²³⁴^ORCID

Affiliation:

1. Food Technology Department

2. SGIT-INIA

3. 28040 Madrid

4. Spain

5. Centre for the Food Quality

6. INIA

7. 42004 Soria

Abstract

Novel extruded gluten-free snack-type functional foods based on rice, pea and carob flours.

Funder

Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria

Ministerio de Economía y Competitividad

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2017/FO/C7FO00910K

Reference49 articles.

1. FAO , Web site, http://faostat.fao.org/site/339/default.aspx

2. Effect of Industrial Dehydration on the Soluble Carbohydrates and Dietary Fiber Fractions in Legumes

3. Effects of industrial canning on the proximate composition, bioactive compounds contents and nutritional profile of two Spanish common dry beans (Phaseolus vulgaris L.)

4. Composition and structure of carob (Ceratonia siliqua L.) germ proteins

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