Bioactive, Mineral and Antioxidative Properties of Gluten-Free Chicory Supplemented Snack: Impact of Processing Conditions

This study aimed to investigate the impact of chicory root addition (20–40%) and extrusion conditions (moisture content from 16.3 to 22.5%, and screw speed from 500 to 900 rpm) on bioactive compounds content (inulin, sesquiterpene lactones, and polyphenols) of gluten-free rice snacks. Chicory root i...

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Detalles Bibliográficos
Autores principales: Bokić, Jelena, Kojić, Jovana, Krulj, Jelena, Pezo, Lato, Banjac, Vojislav, Tumbas Šaponjac, Vesna, Travičić, Vanja, Moreno, Diego A., Bodroža-Solarov, Marija
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9688964/
https://www.ncbi.nlm.nih.gov/pubmed/36429284
http://dx.doi.org/10.3390/foods11223692

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9688964/
https://www.ncbi.nlm.nih.gov/pubmed/36429284
http://dx.doi.org/10.3390/foods11223692

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