The influence of addition of defatted blackcurrant seeds on pro-health constituents and texture of cereal extrudates

Journal of Food Quality

Volumn 34, Issue 6, 2011, Pages 395-402

  Gumul, Dorota ^a   Ziobro, Rafal ^a   ZieBa, Tomasz ^b   Rój, Edward ^c  

^a UNIVERSITY OF AGRICULTURE IN KRAKOW   (Poland)

^b WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

^c Fertilizers Research Institute   (Poland)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANT ACTIVITIES; BIOACTIVE COMPONENTS; CHEMICAL COMPOSITIONS; DIETARY FIBERS; EXTRUDATES; NATURAL SOURCES; OIL PRODUCTION; POLYPHENOL CONTENT; POLYPHENOLS; SENSORY SCORES; SOLUBLE DIETARY FIBER;

CEREAL PRODUCTS; EFFLUENT TREATMENT; HEALTH; PHENOLS; SUPERCRITICAL FLUID EXTRACTION; SUPERCRITICAL FLUIDS; TEXTURES;

SEED;

EID: 83155192067     PISSN: 01469428     EISSN: 17454557     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2011.00418.x     Document Type: Article

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