Optimization of extrusion process parameters for preparing fiber-rich oat flour-Reference-Cited by-同舟云学术

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Optimization of extrusion process parameters for preparing fiber-rich oat flour

Published:2018-11-20 Issue:1 Volume:42 Page:e12943
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Sandrin Raceli¹^ORCID,Mejía Sandra Milena Vasquez¹,Caon Thiago²,de Francisco Alicia¹

Affiliation:

1. Department of Food Sciences; Federal University of Santa Catarina; Florianópolis Santa Catarina Brazil

2. Department of Pharmaceutical Sciences; Federal University of Santa Catarina; Florianópolis Santa Catarina Brazil

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

CAPES/MEC

Ministério da Ciência, Tecnologia e Inovação

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/jfpe.12943/fullpdf

Reference39 articles.

1. Health benefits of dietary fiber;Anderson;Nutrition Reviews,2009

2. Optimization of the β-glucan extraction conditions from different waxy barley cultivars;Benito-Román;Journal of Cereal Science,2011

3. Sodium bicarbonate and the microstructure, expansion and color of extruded black beans;Berrios;Journal of Food Processing and Preservation,2005

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of extrusion processing parameters on structure, texture and dietary fibre composition of directly expanded wholegrain oat-based matrices;LWT;2023-07

2. Extrusion processing: A strategy for improving the functional components, physicochemical properties, and health benefits of whole grains;Food Research International;2022-10

3. Feasibility of Extruded Brewer’s Spent Grain as a Food Ingredient for a Healthy, Safe, and Sustainable Human Diet;Foods;2022-05-12

4. A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality;Food Chemistry;2022-02

5. Effects of extrusion parameters on physicochemical properties of third generation corn snacks expanded by microwave heating;Journal of Food Processing and Preservation;2021-06-04

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