Optimization and characterization of wheat bran modified by in situ enhanced CO2 blasting extrusion

LWT

Volumn 59, Issue 2P1, 2014, Pages 605-611

  Long, Daoqi ^a   Ye, Fayin ^a   Zhao, Guohua ^a,b  

^a SOUTHWEST UNIVERSITY   (China)

^b Key Laboratory of Food Processing and Technology of Chongqing   (China)

Author keywords

Blasting extrusion; Physicochemical property; Response surface methodology; Soluble dietary fiber; Wheat bran

Indexed keywords

BLASTING; CARBON DIOXIDE; SODIUM BICARBONATE; SURFACE PROPERTIES; EXTRUSION; PHYSICOCHEMICAL PROPERTIES; REAGENTS;

%MOISTURE; BARREL TEMPERATURE; BLASTING EXTRUSION; EXTRUDATES; FIBRE FRACTIONS; OPTIMISATIONS; PHYSICOCHEMICAL PROPERTY; RESPONSE-SURFACE METHODOLOGY; SOLUBLE DIETARY FIBER; WHEAT BRAN; INSOLUBLE DIETARY FIBERS; MONOSACCHARIDE ANALYSIS; RESPONSE SURFACE METHODOLOGY; SCREW SPEED;

EXTRUSION; BLASTING;

TRITICUM AESTIVUM;

EID: 84907598664     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2014.07.017     Document Type: Article

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