Extrusion of a Curcuminoid-Enriched Oat Fiber-Corn-Based Snack Product.

Sayanjali, Sara; Sanguansri, Luz; Ying, Danyang; Buckow, Roman; Gras, Sally; Augustin, Mary Ann

Sayanjali, Sara; Sanguansri, Luz; Ying, Danyang; Buckow, Roman; Gras, Sally; Augustin, Mary Ann.

Afiliación

Sayanjali S; ARC Dairy Innovation Hub, Dept. of Chemical and Biomolecular Eng., Univ. of Melbourne, Parkville, VIC, 3010, Australia.
Sanguansri L; The Bio21 Molecular Science and Biotechnology Inst., Univ. of Melbourne, Parkville, VIC, 3010, Australia.
Ying D; CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, 3030, Australia.
Buckow R; CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, 3030, Australia.
Gras S; CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, 3030, Australia.
Augustin MA; CSIRO Agriculture and Food, 671 Sneydes Road, Werribee, VIC, 3030, Australia.

J Food Sci ; 84(2): 284-291, 2019 Feb.

Article en En | MEDLINE | ID: mdl-30648743

Asunto(s)

Avena/química; Curcumina/química; Bocadillos; Zea mays/química; Harina/análisis; Manipulación de Alimentos/métodos; Humanos; Solubilidad; Gusto

Palabras clave

curcuminoids; extrusion; functional foods; oat fiber

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google

Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Avena / Zea mays / Curcumina / Bocadillos Límite: Humans Idioma: En Revista: J Food Sci Año: 2019 Tipo del documento: Article País de afiliación: Australia

Texto completo

Imprimir

XML

PubMed Links

Buscar en Google