Pulse type and extrusion conditions affect phenolic profile and physical properties of extruded products
Massimo Blandino, Andrea Bresciani, Monica Locatelli, Mattia Loscalzo, Fabiano Travaglia, Francesca Vanara, Alessandra Marti
Topics & Concepts
ExtrusionFood scienceExtrusion cookingChemistryFlavonoidPolyphenolAntioxidantRutinStarchExpansion ratioPorosityMaterials scienceOrganic chemistryComposite materialFood composition and propertiesSeed and Plant BiochemistryProteins in Food Systems