Effect of temperature on the physical, functional, and mechanical characteristics of hot-air-puffed amaranth seeds

Journal of Food Engineering

Volumn 76, Issue 4, 2006, Pages 469-476

  Zapotoczny, Piotr ^a   Markowski, Marek ^a   Majewska, Katarzyna ^a   Ratajski, Arkadiusz ^a   Konopko, Henryk ^b  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

^b BIALYSTOK UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Amaranth seeds; Color; Physical, functional, and mechanical properties; Puffing

Indexed keywords

ABSORPTION; COLOR; HIGH TEMPERATURE EFFECTS; MECHANICAL PROPERTIES; OILS AND FATS; SEED; WATER;

AMARANTH SEEDS; EXTRUSION ENERGY; OPTIMUM TEMPERATURE; PHYSICAL, FUNCTIONAL, AND MECHANICAL PROPERTIES; PUFFING;

FOOD PRODUCTS;

AMARANTHUS CAUDATUS; NEPTUNIA;

EID: 33646086716     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.05.045     Document Type: Article

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