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”
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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Main Authors: | , , , , , , , |
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Format: | Article |
Language: | English |
Published: |
College of Agriculture and Veterinary Medicine, United Arab Emirates University, United Arab Emirates
2025-02-01
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Series: | Emirates Journal of Food and Agriculture |
Subjects: | |
Online Access: | https://ejfa.pensoft.net/article/129329/download/pdf/ |
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