Effect of extrusion temperature on the microstructure, textural and functional attributes of carrot pomace-based extrudates

Journal of Food Processing and Preservation

Volumn 38, Issue 1, 2014, Pages 212-222

  Dar, Aamir Hussain ^a   Sharma, Harish Kumar ^a   Kumar, Navneet ^b  

^a SANT LONGOWAL INSTITUTE OF ENGINEERING AND TECHNOLOGY   (India)

^b ANAND AGRICULTURAL UNIVERSITY   (India)

Author keywords

[No Author keywords available]

Indexed keywords

BEVERAGES; DEGRADATION; EXTRUSION; HARDNESS; POLYPROPYLENES; TEXTURES;

CARBONATED SOFT DRINKS; DEGRADATION KINETICS; EXTRUSION PROCESSING; EXTRUSION TEMPERATURES; FIRST-ORDER MODELS; FRUIT AND VEGETABLES; FUNCTIONAL ATTRIBUTE; OPTIMIZED CONDITIONS;

FOOD STORAGE;

DAUCUS CAROTA;

EID: 84897966242     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/j.1745-4549.2012.00767.x     Document Type: Article

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