Optimization of extrusion of flaxseeds for in vitro protein digestibility analysis using response surface methodology

Journal of Food Engineering

Volumn 85, Issue 1, 2008, Pages 59-64

  Wang, Yong ^a   Li, Dong ^a   Wang, Li Jun ^a   Chiu, Yu Lung ^b   Chen, Xiao Dong ^a,c   Mao, Zhi Huai ^a   Song, Chun Fang ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

^b UNIVERSITY OF AUCKLAND   (New Zealand)

^c MONASH UNIVERSITY   (Australia)

Author keywords

Extrusion; Flaxseed; In vitro protein digestibility; Response surface methodology

Indexed keywords

EXTRUSION; MATHEMATICAL MODELS; MOISTURE; PROTEINS; SURFACE MEASUREMENT; TEMPERATURE CONTROL;

EXTRUSION PARAMETERS; PLANT PROTEIN; PROTEIN DIGESTIBILITY; RESPONSE SURFACE METHODOLOGY;

DIGESTIVE SYSTEM;

ANIMALIA;

EID: 34848927488     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2007.06.033     Document Type: Article

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