Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products

Journal of Food Science and Technology

Volumn 53, Issue 1, 2016, Pages 561-570

  Korkerd, Sopida ^a   Wanlapa, Sorada ^b   Puttanlek, Chureerat ^c   Uttapap, Dudsadee ^d   Rungsardthong, Vilai ^a  

^a KING MONGKUT'S UNIVERSITY OF TECHNOLOGY NORTH BANGKOK   (Thailand)

^b THAILAND INSTITUTE OF SCIENTIFIC AND TECHNOLOGICAL RESEARCH   (Thailand)

^c SILPAKORN UNIVERSITY   (Thailand)

^d KING MONGKUT'S UNIVERSITY OF TECHNOLOGY THONBURI   (Thailand)

Author keywords

By product; Dietary fiber; Extrusion cooking; Phenolic compound; Snack food

Indexed keywords

BYPRODUCTS; EXTRUSION; FIBERS; FOOD PROCESSING; MOISTURE; PROCESSED FOODS; PROTEINS; THERMAL PROCESSING (FOODS);

ANTI-OXIDANT ACTIVITIES; DIETARY FIBERS; EXTRUSION TEMPERATURES; INSOLUBLE DIETARY FIBERS; NUTRITIONAL PROPERTIES; PHENOLIC COMPOUNDS; RESPONSE SURFACE METHODOLOGY; SNACK FOOD;

NUTRITION;

EID: 84954362077     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-2039-1     Document Type: Article

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