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

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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Bibliographic Details
Main Authors: Silvia Mironeasa, Ionica Coţovanu, Costel Mironeasa, Mădălina Ungureanu-Iuga
Format: Article
Language:English
Published: MDPI AG 2023-07-01
Series:Antioxidants
Subjects:
antioxidants
cereals and pseudo-cereals
extruded snacks
fibers
fruits and vegetables
herbs
Online Access:https://www.mdpi.com/2076-3921/12/7/1453

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