Zobrazeno 1 - 10
of 34
pro vyhledávání: '"third-generation snacks"'
Autor:
Yousouf, Monisa, Hussain, Syed Zameer, Kanojia, Varsha, Qadri, Tahiya, Naseer, Bazila, Shafi, Fouzia, Jabeen, Abida
Publikováno v:
Nutrition & Food Science, 2022, Vol. 53, Issue 2, pp. 285-300.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-01-2022-0021
Autor:
David Neder-Suárez, Daniel Lardizabal-Gutiérrez, José de Jesús Zazueta-Morales, Carmen Oralia Meléndez-Pizarro, Carlos Iván Delgado-Nieblas, Benjamín Ramírez Wong, Néstor Gutiérrez-Méndez, León Raúl Hernández-Ochoa, Armando Quintero-Ramos
Publikováno v:
Antioxidants, Vol 10, Iss 9, p 1368 (2021)
The effect of extrusion cooking on bioactive compounds in third-generation snacks (TGSE) and microwave-expanded snacks (MWSE) prepared using black bean, blue maize, and chard (FBCS) was evaluated. FBCS was extruded at different moisture contents (MC;
Externí odkaz:
https://doaj.org/article/8dc4dbe2e78f4de580d6f1810d2307a4
Autor:
Cecilia Anchondo-Trejo, Jaime Alonso Loya-Carrasco, Tomás Galicia-García, Iván Estrada-Moreno, Mónica Mendoza-Duarte, Lilisbet Castellanos-Gallo, Rubén Márquez-Meléndez, Beatriz Portillo-Arroyo, Cesar Soto-Figueroa
Publikováno v:
Molecules, Vol 26, Iss 1, p 54 (2020)
This study aimed to obtain a third-generation snack from native rice starch (NS), rice starch modified by extrusion (MS), nopal flour (NF) and xanthan gum (XG). These raw materials were characterized by proximal analysis, pH, particle size distributi
Externí odkaz:
https://doaj.org/article/81e69b14d2fe41e8826b3f33ec58bf99
Autor:
José de Jesús Zazueta-Morales, Carmen O. Meléndez-Pizarro, L. Hernández-Ochoa, D. Lardizabal-Gutierrez, David Neder-Suárez, Armando Quintero-Ramos, Néstor Gutiérrez-Méndez, C.I. Delgado-Nieblas, Benjamín Ramírez Wong
Publikováno v:
Antioxidants
Antioxidants, Vol 10, Iss 1368, p 1368 (2021)
Volume 10
Issue 9
Antioxidants, Vol 10, Iss 1368, p 1368 (2021)
Volume 10
Issue 9
The effect of extrusion cooking on bioactive compounds in third-generation snacks (TGSE) and microwave-expanded snacks (MWSE) prepared using black bean, blue maize, and chard (FBCS) was evaluated. FBCS was extruded at different moisture contents (MC<
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d1d9207c6ab2703f659614887fc9969
https://pubmed.ncbi.nlm.nih.gov/34573000
https://pubmed.ncbi.nlm.nih.gov/34573000
Akademický článek
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K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Jaime Alonso Loya-Carrasco, Lilisbet Castellanos-Gallo, Beatriz Portillo-Arroyo, Iván Alziri Estrada-Moreno, César Soto-Figueroa, Cecilia Anchondo-Trejo, Tomás Galicia-García, Rubén Márquez-Meléndez, M. E. Mendoza-Duarte
Publikováno v:
Molecules, Vol 26, Iss 54, p 54 (2021)
Molecules
Volume 26
Issue 1
Molecules
Volume 26
Issue 1
This study aimed to obtain a third-generation snack from native rice starch (NS), rice starch modified by extrusion (MS), nopal flour (NF) and xanthan gum (XG). These raw materials were characterized by proximal analysis, pH, particle size distributi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cfff927283a7e103e43b6182c0a8c325
https://doi.org/10.3390/molecules26010054
https://doi.org/10.3390/molecules26010054
Autor:
Panak Balentić, Jelena, Jozinović, Antun, Ačkar, Đurđica, Babić, Jurislav, Miličević, Borislav, Jokić, Stela, Šubarić, Drago
Snack products are a popular product type since they are tasty and easy to consume regarding chewing and preparation. They can be directly (second generation / 2G) or indirectly expanded (third generation / 3G). Since this is energy dense, nutritiona
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::76004ef50a9abbac341b4b3b84d668eb
https://www.bib.irb.hr/952585
https://www.bib.irb.hr/952585
Autor:
Panak Balentić, Jelena, Jozinović, Antun, Ačkar, Đurđica, Babić, Jurislav, Miličević, Borislav, Jokić, Stela, Bilić, Mate, Šubarić, Drago
Indirectly expanded snack products, also called third generation snacks (3G), are extruded at lower temperatures and then expanded by microwave heating, deep-fat frying, or by hot air. They are tasty, easy to consume, and can be nutritionally enriche
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=57a035e5b1ae::e7d0658eb3a9ece376f551157ded6e9e
https://www.bib.irb.hr/942534
https://www.bib.irb.hr/942534