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Pregled bibliografske jedinice broj: 712074

Improvement of nutritional and functional properties of extruded food products


Obradović, Valentina; Babić, Jurislav; Šubarić, Drago; Ačkar, Đurđica; Jozinović, Antun
Improvement of nutritional and functional properties of extruded food products // Journal of food and nutrition research, 53 (2014), 3; 189-206 (međunarodna recenzija, pregledni rad, znanstveni)


CROSBI ID: 712074 Za ispravke kontaktirajte CROSBI podršku putem web obrasca

Naslov
Improvement of nutritional and functional properties of extruded food products

Autori
Obradović, Valentina ; Babić, Jurislav ; Šubarić, Drago ; Ačkar, Đurđica ; Jozinović, Antun

Izvornik
Journal of food and nutrition research (1336-8672) 53 (2014), 3; 189-206

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, pregledni rad, znanstveni

Ključne riječi
extrusion; extrudates; proteins; dietary fibre; anthocyanins; carotenoids

Sažetak
For the production of “snack” food basic ingredients are corn, wheat, rye and rice. With the development of extrusion technology, special attention is focused on the enrichment of extruded products with different ingredients like proteins, dietary fibre or bioactive compounds. Physical and sensory properties of the extrudates are strongly affected by adding protein or fibre rich ingredients. Extrusion parameters like temperature, screw speed and water content of the feed are crucial for obtaining acceptable product. In this paper, review of the newest research and achievements in incorporating various raw materials that improve nutritional value of extruded food products, is presented.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Projekti:
HRZZ-IP-2013-11-1321 - Primjena nusproizvoda prehrambene industrije za razvoj funkcionalnih i okolišno prihvatljivih ekstrudiranih proizvoda i aditiva (FUNEXFOOD) (Šubarić, Drago, HRZZ - 2013-11) ( POIROT)

Ustanove:
Prehrambeno-tehnološki fakultet, Osijek,
Veleučilište u Požegi

Citiraj ovu publikaciju:

Obradović, Valentina; Babić, Jurislav; Šubarić, Drago; Ačkar, Đurđica; Jozinović, Antun
Improvement of nutritional and functional properties of extruded food products // Journal of food and nutrition research, 53 (2014), 3; 189-206 (međunarodna recenzija, pregledni rad, znanstveni)
Obradović, V., Babić, J., Šubarić, D., Ačkar, Đ. & Jozinović, A. (2014) Improvement of nutritional and functional properties of extruded food products. Journal of food and nutrition research, 53 (3), 189-206.
@article{article, year = {2014}, pages = {189-206}, keywords = {extrusion, extrudates, proteins, dietary fibre, anthocyanins, carotenoids}, journal = {Journal of food and nutrition research}, volume = {53}, number = {3}, issn = {1336-8672}, title = {Improvement of nutritional and functional properties of extruded food products}, keyword = {extrusion, extrudates, proteins, dietary fibre, anthocyanins, carotenoids} }
@article{article, year = {2014}, pages = {189-206}, keywords = {extrusion, extrudates, proteins, dietary fibre, anthocyanins, carotenoids}, journal = {Journal of food and nutrition research}, volume = {53}, number = {3}, issn = {1336-8672}, title = {Improvement of nutritional and functional properties of extruded food products}, keyword = {extrusion, extrudates, proteins, dietary fibre, anthocyanins, carotenoids} }

Časopis indeksira:


  • Current Contents Connect (CCC)
  • Web of Science Core Collection (WoSCC)
    • Science Citation Index Expanded (SCI-EXP)
    • SCI-EXP, SSCI i/ili A&HCI
  • Scopus


Uključenost u ostale bibliografske baze podataka::


  • CAB Abstracts
  • CA Search (Chemical Abstracts)
  • FSTA: Food Science and Technology Abstracts





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