Third generation snacks manufactured from orange by-products: physicochemical and nutritional characterization

Journal of Food Science and Technology

Volumn 52, Issue 10, 2015, Pages 6607-6614

  Tovar Jiménez, Xochitl ^a   Caro Corrales, José ^a   Gómez Aldapa, Carlos A ^b   Zazueta Morales, José ^a   Limón Valenzuela, Víctor ^a   Castro Rosas, Javier ^b   Hernández Ávila, Juan ^b   Aguilar Palazuelos, Ernesto ^a  

^a UNIVERSIDAD AUTÓNOMA DE SINALOA   (Mexico)

^b Área Académica de Ciencias de la Tierra y Materiales Instituto de Ciencias Básicas e Ingeniería   (Mexico)

Author keywords

Carotenoids; Dietary fiber; Extrusion; Orange by products; Third generation snacks

Indexed keywords

CITRUS FRUITS; EXTRUDERS; FIBERS; MOISTURE; MOISTURE DETERMINATION; PIGMENTS; STARCH;

CAROTENOIDS; DIETARY FIBERS; EXTRUSION TEMPERATURES; INSOLUBLE DIETARY FIBERS; NIXTAMALIZED CORN FLOURS; OPTIMUM PROCESSING CONDITIONS; RESPONSE SURFACE METHODOLOGY; THIRD GENERATION;

EXTRUSION;

EID: 84942199897     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1726-2     Document Type: Article

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