Antioxidant potential and quality characteristics of vegetable-enriched corn-based extruded snacks

Journal of Food Science and Technology

Volumn 52, Issue 7, 2015, Pages 3986-4000

  Bisharat, G I ^a   Lazou, A E ^b   Panagiotou, N M ^b   Krokida, M K ^b   Maroulis, Z B ^b  

^a AL HUSSEIN BIN TALAL UNIVERSITY   (Jordan)

^b NATIONAL TECHNICAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Broccoli; Extrusion cooking; Olive paste; Phenolics; Sensory evaluation

Indexed keywords

ANTIOXIDANTS; EXTRUSION; MOISTURE; MOISTURE DETERMINATION; SCREWS; SENSORY ANALYSIS; VEGETABLES;

ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT POTENTIAL; BROCCOLI; EXTRUSION TEMPERATURES; OLIVE PASTE; PHENOLICS; QUALITY CHARACTERISTIC; SENSORY CHARACTERISTICS;

PLANTS (BOTANY);

EID: 84941274723     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-014-1519-z     Document Type: Article

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