Effect of extrusion on the anti-nutritional factors of food products: An overview

Food Control

Volumn 79, Issue , 2017, Pages 62-73

  Nikmaram, Nooshin ^a   Leong, Sze Ying ^b,c   Koubaa, Mohamed ^d   Zhu, Zhenzhou ^e   Barba, Francisco J ^f   Greiner, Ralf ^c   Oey, Indrawati ^b   Roohinejad, Shahin ^c,g  

^a ISLAMIC AZAD UNIVERSITY   (Iran)

^b UNIVERSITY OF OTAGO   (New Zealand)

^c FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

^d SORBONNE UNIVERSITÉ   (France)

^e WUHAN POLYTECHNIC UNIVERSITY   (China)

^f UNIVERSITY OF VALENCIA   (Spain)

^g SHIRAZ UNIVERSITY OF MEDICAL SCIENCES   (Iran)

Author keywords

Anti nutritional factors; Cereals; Enzyme inhibitors; Extrusion; Legumes; Phytate; Tannins

Indexed keywords

EID: 85016136335     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2017.03.027     Document Type: Review

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