Effects of extrusion with CO2 injection on physical and antioxidant properties of cornmeal-based extrudates with carrot powder

Food Science and Biotechnology

Volumn 26, Issue 5, 2017, Pages 1301-1311

  Samard, Sasimaporn ^a   Singkhornart, Sasathorn ^a,b   Ryu, Gi Hyung ^a  

^a Kongju National University   (South Korea)

^b RAJAMANGALA UNIVERSITY OF TECHNOLOGY   (Thailand)

Author keywords

Antioxidant activity; Carrot powder; CO2 injection; Extrusion; Physicochemical property

Indexed keywords

ANTIOXIDANTS; CARBON DIOXIDE; FREE RADICALS; WATER ABSORPTION;

2 ,2-DIPHENYL-1-PICRYLHYDRAZYL; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT PROPERTIES; PHYSICOCHEMICAL PROPERTY; RADICAL SCAVENGING ACTIVITY; TOTAL PHENOLIC CONTENT; WATER ABSORPTION INDEX; WATER SOLUBILITY INDEX;

EXTRUSION;

EID: 85032570803     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-017-0184-1     Document Type: Article

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