A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources

The demand for healthy ready-to-eat foods like snacks is increasing. Physical modification of vegetal food matrices through extrusion generates significant changes in the chemical composition of the final product. There is a great variety of food matrices that can be used in extrusion, most of them...

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Detalles Bibliográficos
Autores principales: Mironeasa, Silvia, Coţovanu, Ionica, Mironeasa, Costel, Ungureanu-Iuga, Mădălina
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10376774/
https://www.ncbi.nlm.nih.gov/pubmed/37507991
http://dx.doi.org/10.3390/antiox12071453

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10376774/
https://www.ncbi.nlm.nih.gov/pubmed/37507991
http://dx.doi.org/10.3390/antiox12071453

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