KRISHI
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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/34786
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Sharmila S. Patil | en_US |
dc.contributor.author | Charanjit Kaur | en_US |
dc.date.accessioned | 2020-04-15T08:40:07Z | - |
dc.date.available | 2020-04-15T08:40:07Z | - |
dc.date.issued | 2018-01-01 | - |
dc.identifier.citation | Not Available | en_US |
dc.identifier.issn | Not Available | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/34786 | - |
dc.description | Not Available | en_US |
dc.description.abstract | Extrusion is a versatile and state-of-art technology and provides enormous opportunity for modifying the functionality of food materials for improved digestibility and high sensory quality. With considerable previous research on cereal based products, the current focus has now shifted towards millets and pulses for enhancing nutritional and functional quality for high-end consumer. The present review highlights the current advances made in development of cereal, millet and pulse based extruded products. In addition, the current trends in use of extruded flours as novel green ingredients as hydrocolloids, fat replacers and for developing gluten-free, phenolic-rich, low glycemic and functional foods has also been reviewed. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | Japanese Society for Food Science and Technology | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | extrusion | en_US |
dc.subject | functional foods | en_US |
dc.subject | phenolics | en_US |
dc.subject | pasting properties | en_US |
dc.subject | hydrocolloids | en_US |
dc.subject | fat replacer | en_US |
dc.title | Current trends in Extrusion: Development of Functional Foods and Novel Ingredients | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Research Paper | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | Food Science and Technology Research | en_US |
dc.publication.volumeno | 24 (1) | en_US |
dc.publication.pagenumber | 23-34 | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | doi: 10.3136/fstr.24.23 | en_US |
dc.publication.authorAffiliation | ICAR::Central Institute for Research on Cotton Technology | en_US |
dc.publication.authorAffiliation | ICAR::Indian Agricultural Research Institute | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
dc.publication.naasrating | 6.55 | - |
Appears in Collections: | AEng-CIRCT-Publication |
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