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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...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
MDPI
2023
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Materias: | |
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 |