PROTEIN-FORTIFIED EXTRUDED FOOD PRODUCTS

被引:0
|
作者
CONWAY, HF [1 ]
ANDERSON, RA [1 ]
机构
[1] USDA,ARS,NO REG RES LAB,PEORIA,IL 61604
来源
CEREAL SCIENCE TODAY | 1973年 / 18卷 / 04期
关键词
D O I
暂无
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
引用
收藏
页码:94 / 97
页数:4
相关论文
共 50 条
  • [31] Optimisation of protein-fortified beef patties targeted to the needs of older adults: a mixture design approach
    Baugreet, Sephora
    Kerry, Joseph P.
    Allen, Paul
    Hamill, Ruth M.
    MEAT SCIENCE, 2017, 134 : 111 - 118
  • [32] STORAGE STABILITY OF PROTEIN-FORTIFIED FLOUR BLEND A CONTAINING SODIUM STEAROYL-2-LACTYLATE
    BEAN, MM
    MECHAM, DK
    HANAMOTO, MM
    MOSSMAN, AP
    CEREAL CHEMISTRY, 1976, 53 (03) : 376 - 382
  • [33] Improved Flowability and Wettability of Whey Protein-Fortified Skim Milk Powder via Fluidized Bed Agglomeration
    Seo, Chan Won
    FOOD SCIENCE OF ANIMAL RESOURCES, 2022, 42 (06) : 915 - 927
  • [34] Extruded food products and their potential impact on food and nutrition security
    Egal, Abdulkadir
    Oldewage-Theron, Wilna
    SOUTH AFRICAN JOURNAL OF CLINICAL NUTRITION, 2020, 33 (04) : 142 - 143
  • [35] Microbiological and physico-chemical analysis of fermented protein-fortified cassava (Manihot esculenta Crantz) flour
    Rosales-Soto, Maria U.
    Gray, Peter M.
    Fellman, John K.
    Mattinson, D. Scott
    Unlu, Gillhan
    Huber, Kerry
    Powers, Joseph R.
    LWT-FOOD SCIENCE AND TECHNOLOGY, 2016, 66 : 355 - 360
  • [36] Role of the bolus degree of structure on the protein digestibility during in vitro digestion of a pea protein-fortified sponge cake chewed by elderly
    Assad-Bustillos, Melissa
    Palier, Juliette
    Rabesona, Hanitra
    Choiset, Yvan
    Della Valle, Guy
    Feron, Gilles
    JOURNAL OF TEXTURE STUDIES, 2020, 51 (01) : 134 - 143
  • [37] Effects of wheat flour supplemented with soy protein concentrate on the rheology, microstructure and water mobility of protein-fortified precooked noodles
    Yoon, Seong
    Yang, Geunhyuk
    Kwon, Hyukjin
    Lee, Suyong
    INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2022, 57 (07): : 4107 - 4118
  • [38] Effect of Protein-Fortified Diet on Nitrogen Balance in Critically Ill Patients: Results from the OPINiB Trial
    Danielis, Matteo
    Lorenzoni, Giulia
    Azzolina, Danila
    Iacobucci, Anna
    Trombini, Omar
    De Monte, Amato
    Gregori, Dario
    Beltrame, Fabio
    NUTRIENTS, 2019, 11 (05)
  • [40] Study the correlation between the instrumental and sensory evaluation of 3D-printed protein-fortified potato puree
    Mirazimi, Farnaz
    Saldo, Jordi
    Sepulcre, Francesc
    Pujola, Montserrat
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2023, 249 (06) : 1669 - 1675