Effects of formulation and process conditions on microstructure, texture and digestibility of extruded insect-riched snacks

Innovative Food Science and Emerging Technologies

Volumn 45, Issue , 2018, Pages 344-353

  Azzollini, D ^a   Derossi, A ^a   Fogliano, V ^b   Lakemond, C M M ^b   Severini, C ^a  

^a UNIVERSITY OF FOGGIA   (Italy)

^b WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Edible insects; Extrusion; In vitro digestibility; Microstructure; Snacks

Indexed keywords

EXTRUSION; MICROSTRUCTURE; PORE SIZE; PROTEINS; SCREWS;

EDIBLE INSECTS; EXPANSION PROPERTIES; IN-VITRO; MICROSTRUCTURE PROPERTIES; PROCESSING CONDITION; SNACKS; STARCH AND PROTEIN DIGESTIBILITY; TECHNOLOGICAL PROPERTIES;

THERMAL PROCESSING (FOODS);

EID: 85038212903     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2017.11.017     Document Type: Article

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