Effects of tomato pulp addition on the extrudate quality parameters and effects of extrusion on the functional parameters of the extrudates

International Journal of Food Science and Technology

Volumn 49, Issue 2, 2014, Pages 587-594

  Caltinoglu, Cagla ^a   Tonyali, Bade ^a   Sensoy, Ilkay ^a  

^a MIDDLE EAST TECHNICAL UNIVERSITY   (Turkey)

Author keywords

Antioxidant activity; Extrusion; Functional food; Physical parameters; Total phenol content

Indexed keywords

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; FUNCTIONAL FOODS; FUNCTIONAL PROPERTIES; LONGITUDINAL EXPANSIONS; PHYSICAL PARAMETERS; RADICAL SCAVENGING ACTIVITY; TOTAL PHENOL CONTENTS;

FOOD PROCESSING; FOOD PRODUCTS; FRUITS;

EXTRUSION;

LYCOPERSICON ESCULENTUM;

EID: 84892485215     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/ijfs.12341     Document Type: Article

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