Application of Moldavian dragonhead (Dracocephalum moldavica L.) leaves addition as a functional component of nutritionally valuable corn snacks

Journal of Food Science and Technology

Volumn 54, Issue 10, 2017, Pages 3218-3229

  Wójtowicz, Agnieszka ^a   Oniszczuk, Anna ^b   Oniszczuk, Tomasz ^a   Kocira, Sławomir ^a   Wojtunik, Karolina ^b   Mitrus, Marcin ^a   Kocira, Anna ^c   Widelski, Jarosław ^b   Skalicka Woźniak, Krystyna ^b  

^a UNIVERSITY OF LIFE SCIENCES IN LUBLIN   (Poland)

^b MEDICAL UNIVERSITY OF LUBLIN   (Poland)

^c The State School of Higher Education in Chelm   (Poland)

Author keywords

Antioxidant activity; Dracocephalum moldavica; Extrusion cooking; Nutritional characteristics; Snacks; Texture

Indexed keywords

ANTIOXIDANTS; FOOD PROCESSING; FREE RADICALS; NUTRITION; PLANTS (BOTANY); SENSORY PERCEPTION; TEXTURES; WATER ABSORPTION; WATER QUALITY;

ABSORPTION AND SOLUBILITIES; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT POTENTIAL; DRACOCEPHALUM MOLDAVICA; FUNCTIONAL COMPONENTS; NUTRITIONAL CHARACTERISTICS; RADICAL SCAVENGING ACTIVITY; SNACKS;

THERMAL PROCESSING (FOODS);

EID: 85026786298     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-017-2765-7     Document Type: Article

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