Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods

Trends in Food Science and Technology

Volumn 22, Issue 10, 2011, Pages 570-575

  Brennan, Charles ^a   Brennan, Margaret ^a   Derbyshire, Emma ^a   Tiwari, Brijesh K ^a  

^a MANCHESTER METROPOLITAN UNIVERSITY   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; BIOACTIVES; CONSUMER DEMANDS; EXTRUDED PRODUCTS; EXTRUSION PROCESS; FOOD STRUCTURES; HUMAN HEALTH; ISOFLAVONES; PHENOLIC COMPOUNDS; POLYPHENOLS;

FOOD PRODUCTS; PHENOLS;

EXTRUSION;

EID: 82455187934     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2011.05.007     Document Type: Article

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