Development of a Novel Rice-Based Snack Enriched with Chicory Root: Physicochemical and Sensory Properties.
artificial neural network
characterization
chicory root
extrusion
genetic algorithm
optimization
Journal
Foods (Basel, Switzerland)
ISSN: 2304-8158
Titre abrégé: Foods
Pays: Switzerland
ID NLM: 101670569
Informations de publication
Date de publication:
09 Aug 2022
09 Aug 2022
Historique:
received:
05
07
2022
revised:
22
07
2022
accepted:
01
08
2022
entrez:
26
8
2022
pubmed:
27
8
2022
medline:
27
8
2022
Statut:
epublish
Résumé
A novel rice-based snack enriched with chicory root flour (CRF) was developed by twin-screw extrusion. Chicory (
Identifiants
pubmed: 36010393
pii: foods11162393
doi: 10.3390/foods11162393
pmc: PMC9407501
pii:
doi:
Types de publication
Journal Article
Langues
eng
Subventions
Organisme : Ministry of Education, Science and Technological Development of Republic of Serbia
ID : 451-03-68/2022-14/200222
Références
Food Chem. 2021 Jan 30;336:127676
pubmed: 32768902
J Food Sci Technol. 2018 Feb;55(2):523-531
pubmed: 29391616
Food Chem. 2019 Mar 30;277:664-673
pubmed: 30502201
Food Chem. 2012 Jul 15;133(2):237-48
pubmed: 25683391
Food Sci Nutr. 2021 Mar 16;9(5):2497-2507
pubmed: 34026066
Molecules. 2021 Sep 06;26(17):
pubmed: 34500847
Plant Foods Hum Nutr. 2017 Sep;72(3):301-307
pubmed: 28677100
J Food Sci Technol. 2015 Oct;52(10):6170-81
pubmed: 26396364
J Food Sci Technol. 2015 Mar;52(3):1830-8
pubmed: 25745265
J Food Sci Technol. 2018 Dec;55(12):5003-5013
pubmed: 30482996
Food Chem. 2016 Dec 1;212:146-54
pubmed: 27374518
Compr Rev Food Sci Food Saf. 2003 Oct;2(4):147-165
pubmed: 33451228
J Biosci. 2002 Dec;27(7):703-14
pubmed: 12571376
J Food Sci Technol. 2015 Jul;52(7):4276-85
pubmed: 26139892