Ready‐to‐eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks
Margaret A. Brennan(Manchester Metropolitan University), Charles S. Brennan(Lincoln University), Brijesh K. Tiwari(University College Dublin), Emma Derbyshire(Epsom Hospital)
Cited by 282
Related Papers
Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation
|Trends in Food Science & Technology|2009|1.3k
Application of Natural Antimicrobials for Food Preservation
|Journal of Agricultural and Food Chemistry|2009|842
Effect of thermal and non thermal processing technologies on the bioactive content of exotic fruits and their products: Review of recent advances
|Food Research International|2011|492
Clean recovery of antioxidant compounds from plant foods, by-products and algae assisted by ultrasounds processing. Modeling approaches to optimize processing conditions
|Trends in Food Science & Technology|2015|351
Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods
|Trends in Food Science & Technology|2011|307