Extrusion Technology of Food Products: Types and Operation

Sudhakar, Anjali; Choudhary, Kanupriya; Chakraborty, Subhasish; Varghese, Cinu

doi:10.1201/9781003303848-4

Search citation statements

Order By: Relevance

Paper Sections

Select...

Emerging Green Approaches In Starch–polyphenol Interactions1

Food and Function Review1

Citation Types

Supporting

Mentioning

Contrasting

Year Published

2023

Publication Types

Select...

Article1

Relationship

Self Cite0

Independent1

Authors

Journals

Cited by 1 publication

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Also, the processing variables including the temperature, screw speed, and water addition during the extrusion can influence the palatability and technological properties of the extrudates. 91…”

Section: Emerging Green Approaches In Starch–polyphenol Interactionsmentioning

confidence: 99%

“…This journal is © The Royal Society of Chemistry 2023 sion can influence the palatability and technological properties of the extrudates. 91 Over the years many researchers have worked on extrusion to improve the quality of products with reduced digestion such as starch-lipid complexes or interactions of starch with proteins. 92,93 Utilizing starch-rich foods through the process of extrusion has demonstrated a decrease in digestibility.…”

Section: Food and Function Reviewmentioning

confidence: 99%

See 1 more Smart Citation