Elaboration of functional snack foods using raw materials rich in carotenoids and dietary fiber: Effects of extrusion processing

CYTA - Journal of Food

Volumn 13, Issue 1, 2015, Pages 69-79

  Delgado Nieblas, C I ^a   Zazueta Morales, J J ^a   Gallegos Infante, J A ^b   Aguilar Palazuelos, E ^a   Camacho Hernandez I L ^a   Ordorica Falomir, C A ^a   Pires De Melo, M ^c   Carrillo Lopez A ^a  

^a UNIVERSIDAD AUTÓNOMA DE SINALOA   (Mexico)

^b Instituto Tecnologico de   (Mexico)

^c UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

carotenoids compounds; dietary fiber; extrusion; functional snacks; third generation snacks

Indexed keywords

EXTRUDERS; EXTRUSION; PIGMENTS; WATER ABSORPTION;

CAROTENOIDS COMPOUNDS; DIETARY FIBERS; EXTRUSION TEMPERATURES; FUNCTIONAL SNACKS; PHYSICOCHEMICAL CHARACTERISTICS; RESPONSE SURFACE METHODOLOGY; THIRD GENERATION; WATER SOLUBILITY INDEX;

THERMAL PROCESSING (FOODS);

EID: 84911429695     PISSN: 19476337     EISSN: 19476345     Source Type: Journal    
DOI: 10.1080/19476337.2014.915892     Document Type: Article

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