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Functional properties of cereal and legume based extruded snack foods fortified with by-products from herbs and vegetables

2010

Nipat Limsangouan(Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development) E-mail:[email protected] | Makiko Takenaka(National Food Research Institute, Ibaraki (Japan)) | Itaru Sotome(National Food Research Institute, Ibaraki (Japan)) | Kazuko Nanayama(National Food Research Institute, Ibaraki (Japan)) | Chulaluck Charunuch(Kasetsart University, Bangkok (Thailand). Institute of Food Research and Product Development) | Seiichiro Isobe(National Food Research Institute, Ibaraki (Japan))

AGROVOC Keywords
antioxidants by-products cereals drug plants extrusion food processing legumes phenolic compounds snack foods starch vegetables
Bibliographic information
ISSN 0075-5192
Pagination
pp. 271-279
Other Subjects
Cereal-legume snacks; Total phenolic compounds; Herbs; Functional properties; Antioxidant capacity; Resistant starch content; Byproducts
Language
English
Note
Summary (En)
1 ill., 3 tables
Type
Summary; Non-Conventional
2013-06-15
AGRIS AP
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This bibliographic record has been provided by Kasetsart University

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Links
http://kasetsartjournal.ku.ac.th
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