Effect of drying and extrusion processing on physical and nutritional characteristics of bilberry press cake extrudates
Authors:
- Evelina HöglundEHEvelina Höglund
- Lovisa EliassonLELovisa Eliasson
- Gabriel OliveiraGOGabriel Oliveira
- Valérie L. AlmliValérie L. Almli
- Nesli SozerNSNesli Sozer
- Marie AlmingerMAMarie Alminger
Abstract
No abstract availableFunding Information
- FP7 ERA-Net project
- CORE Organic Plus
- European Commission
This publication has 27 references indexed in Scilit:
- The Case for Anthocyanin Consumption to Promote Human Health: A ReviewComprehensive Reviews in Food Science and Food Safety, 2013
- Enhancing an Extruded Puffed Snack by Optimising Die Head Temperature, Screw Speed and Apple Pomace InclusionFood and Bioprocess Technology, 2013
- Structural design of natural plant-based foods to promote nutritional qualityTrends in Food Science & Technology, 2012
- Retail waste of horticultural products in SwedenResources, Conservation and Recycling, 2011
- Importance of extensional rheological properties on fiber-enriched corn extrudatesJournal of Cereal Science, 2009
- Twin-screw extrusion of barley–grape pomace blends: Extrudate characteristics and determination of optimum processing conditionsJournal of Food Engineering, 2008
- RELATIONSHIP BETWEEN WATER ACTIVITY AND CRISPNESS OF EXTRUDED RICE CRISPSJournal of Texture Studies, 2004
- Antioxidant capacity and phenolic content in blueberries as affected by genotype and growing seasonJournal of the Science of Food and Agriculture, 2003
- TEXTURE AND STRUCTURE OF CRISPY‐PUFFED FOOD PRODUCTS PART II: MECHANICAL PROPERTIES IN PUNCTUREJournal of Texture Studies, 1998
- DESIGNS TO BALANCE THE EFFECT OF ORDER OF PRESENTATION AND FIRST‐ORDER CARRY‐OVER EFFECTS IN HALL TESTSJournal of Sensory Studies, 1989