Phenolic and amino acid profiles, and antioxidant properties of third generation snack foods adding Citrus mitis by-products and milk powder: impact of extrusion processing and microwave-heating &ldquo;Impact of processing on obtaining healthy snacks&rdquo;

Currently, there is a high consumption of snack foods worldwide, suggesting the improvement of their nutritional/nutraceutical properties by adding raw materials rich in bioactive compounds. This work aimed to study the impact of the processing stages on phenolic and amino acid profiles and the anti...

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Podrobná bibliografie
Hlavní autoři:	Xóchitl Ariadna Ruiz-Armenta, Carlos Iván Delgado-Nieblas, José de Jesús Zazueta-Morales, Ernesto Aguilar-Palazuelos, Perla Rosa Fitch-Vargas, José Alberto Gallegos-Infante, José Ángel López-Valenzuela, María Fernanda Quintero-Soto
Médium:	Článek
Jazyk:	English
Vydáno:	College of Agriculture and Veterinary Medicine, United Arab Emirates University, United Arab Emirates 2025-02-01
Edice:	Emirates Journal of Food and Agriculture
Témata:	Antioxidants extrusion healthy snack foods micr
On-line přístup:	https://ejfa.pensoft.net/article/129329/download/pdf/

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https://ejfa.pensoft.net/article/129329/download/pdf/

Phenolic and amino acid profiles, and antioxidant properties of third generation snack foods adding Citrus mitis by-products and milk powder: impact of extrusion processing and microwave-heating &amp;ldquo;Impact of processing on obtaining healthy snacks&amp;rdquo;

Internet

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Phenolic and amino acid profiles, and antioxidant properties of third generation snack foods adding Citrus mitis by-products and milk powder: impact of extrusion processing and microwave-heating “Impact of processing on obtaining healthy snacks”