Agro-food industry byproducts into value-added extruded foods
Tóm tắt
Từ khóa
Tài liệu tham khảo
AACC International, 2000, Approved Methods of the American Association of Cereal Chemists
Agbisit, 2007, Relationships between microstructure and mechanical properties of cellular cornstarch extrudates, J. Texture Stud., 38, 199, 10.1111/j.1745-4603.2007.00094.x
Alavi, 2011, Extrusion research for addressing the obesity challenge, Cereal Foods World, 56, 56
Alavi, 2009, Supercritical fluid extrusion—a novel method for producing microcellular structures in starch-based matrices, 403
Altan, 2008, Evaluation of snack foods from barley–tomato pomace blends by extrusion processing, J. Food Eng., 84, 231, 10.1016/j.jfoodeng.2007.05.014
Brennan, 2011, Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods, Trends Food Sci. Technol., 22, 570, 10.1016/j.tifs.2011.05.007
Brennan, 2013, Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks, Int. J. Food Sci. Technol., 48, 893, 10.1111/ijfs.12055
Camire, 2007, Functionality of fruit powders in extruded corn breakfast cereals, Food Chem., 101, 765, 10.1016/j.foodchem.2006.02.031
Dhillon, 2012, Potential of apple pomace as a solid substrate for fungal cellulase and hemicellulase bioproduction through solid-state fermentation, Ind. Crops Prod., 38, 6, 10.1016/j.indcrop.2011.12.036
Hang, 1984, Apple pomace: a potential substrate for citric acid production by Aspergillus niger, Biotechnol. Lett., 6, 763, 10.1007/BF00133071
Karkle, 2012, Cellular architecture and its relationship with mechanical properties in expanded extrudates containing apple pomace, Food Res. Int., 46, 10, 10.1016/j.foodres.2011.11.003
Khanal, 2009, Influence of extrusion processing on procyanidin composition and total anthocyanin contents of blueberry pomace, J. Food Sci., 74, 52, 10.1111/j.1750-3841.2009.01063.x
Kumar, 2010, Development and characterization of extruded product of carrot pomace, rice flour and pulse powder, Afr. J. Food Sci., 4, 703
Lavelli, 2012, Apple pomace is a good matrix for phytochemical retention, J. Agric. Food Chem., 60, 5660, 10.1021/jf3010993
Madrera, 2013, Production of spirits from dry apple pomace and selected yeasts, Food Bioprod. Process., 91, 623, 10.1016/j.fbp.2013.04.005
Madureira, 2010, Invited review: physiological properties of bioactive peptides obtained from whey proteins, J. Dairy Sci., 93, 437, 10.3168/jds.2009-2566
Mahawar, 2012, Utility of apple pomace as a substrate for various products: a review, Food Bioprod. Process., 90, 597, 10.1016/j.fbp.2012.04.007
Manthey, 1999, Soluble and insoluble dietary fiber content and composition in oat, Cereal Chem., 76, 417, 10.1094/CCHEM.1999.76.3.417
Onwulata, 1998, Physical properties of extruded products as affected by cheese whey, J. Food Sci., 63, 814, 10.1111/j.1365-2621.1998.tb17906.x
Paraman, 2013, Prebiotic fibre-incorporated whey protein crisps processed by supercritical fluid extrusion, Int. J. Food Sci. Technol., 48, 2193, 10.1111/ijfs.12204
Paraman, 2012, Micronutrient and protein fortified whole grain puffed rice made by supercritical fluid extrusion, J. Agric. Food Chem., 60, 11188, 10.1021/jf3034804
Prior, 2005, Standardized methods for the determination of antioxidant capacity and phenolics in foods and dietary supplements, J. Agric. Food Chem., 53, 4290, 10.1021/jf0502698
Riaz, 2009, Stability of vitamins during extrusion, Crit. Rev. Food Sci. Nutr., 49, 361, 10.1080/10408390802067290
Rizvi, S.S. H., Mulvaney, S.J., 1992. Extrusion Processing with Supercritical Fluids. US Patent 5120559.
Rizvi, 1995, The combined application of supercritical fluid and extrusion technology, Trends Food Sci. Technol., 6, 232, 10.1016/S0924-2244(00)89084-6
Robinson, 2002, Removal of dyes from a synthetic textile dye effluent by biosorption on apple pomace and wheat straw, Water Res., 36, 2824, 10.1016/S0043-1354(01)00521-8
Schieber, 2003, A new process for the combined recovery of pectin and phenolic compounds from apple pomace, Innovative Food Sci. Emerg. Technol., 4, 99, 10.1016/S1466-8564(02)00087-5
Vendruscolo, 2008, Apple pomace: a versatile substrate for biotechnological applications, Crit. Rev. Biotechnol., 28, 1, 10.1080/07388550801913840
Walzem, 2002, Whey components: millennia of evolution create functionalities for mammalian nutrition: what we know and what we may be overlooking, Crit. Rev. Food Sci. Nutr., 42, 353, 10.1080/10408690290825574
Wang, 1989, Direct use of apple pomace in bakery products, J. Food Sci., 54, 618, 10.1111/j.1365-2621.1989.tb04665.x
White, 2010, Release of bound procyanidins from cranberry pomace by alkaline hydrolysis, J. Agric. Food Chem., 58, 7572, 10.1021/jf100700p