Effect of Extrusion Processing Parameters on Antioxidant, Textural and Functional Properties of Hydrodynamic Cavitated Corn Flour, Sorghum Flour and Apple Pomace-Based Extrudates

Journal of Food Process Engineering

Volumn 40, Issue 3, 2017, Pages

  Lohani, Umesh C ^a   Muthukumarappan, K ^a  

^a South Dakota State University   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ANTIOXIDANTS; ASCORBIC ACID; FLUID DYNAMICS; FRACTURE MECHANICS; FRUITS; HYDRODYNAMICS; SALICYLIC ACID; WATER ABSORPTION; WATER HARDNESS;

ANTI-OXIDANT ACTIVITIES; EXTRUSION PARAMETER; EXTRUSION PROCESSING; FUNCTIONAL PROPERTIES; STARCH DIGESTIBILITIES; TOTAL PHENOLIC CONTENT; WATER ABSORPTION INDEX; WATER SOLUBILITY INDEX;

EXTRUSION;

EID: 84977156489     PISSN: 01458876     EISSN: 17454530     Source Type: Journal    
DOI: 10.1111/jfpe.12424     Document Type: Article

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