Effect of extrusion cooking on anti-nutritional factor tannin in linseed (Linum usitatissimum) meal

International Journal of Food Sciences and Nutrition

Volumn 58, Issue 8, 2007, Pages 588-594

  Mukhopadhyay, Nibedita ^a   Sarkar, Sabyasachi ^b   Bandyopadhyay, Sukumar ^c  

^a CSJM UNIVERSITY   (India)

^b INDIAN INSTITUTE OF TECHNOLOGY KANPUR   (India)

^c INDIAN INSTITUTE OF TECHNOLOGY   (India)

Author keywords

Anti nutritional factor; Central composite design; Extrusion cooking; Linseed meal; Optimum value; Process variables; Tannin

Indexed keywords

TANNIN;

ARTICLE; COOKING; FOOD ANALYSIS; FOOD PROCESSING; INDIA; LINSEED; MOISTURE; NUTRITIONAL ASSESSMENT; NUTRITIONAL VALUE; PREDICTION; RAW FOOD; STATISTICAL MODEL; TEMPERATURE MEASUREMENT;

COOKING; EQUIPMENT DESIGN; FLAX; FOOD-PROCESSING INDUSTRY; INDIA; NUTRITIVE VALUE; TANNINS;

ANIMALIA; LINUM USITATISSIMUM;

EID: 36349020822     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.1080/09637480701343952     Document Type: Article

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