Jump to Main Content
- Cámara, Rosa M.; Cámara, Montaña, et al. Show all 8 Authors
- Journal of functional foods 2015 v.19 pp. 537-544
- antioxidant activity; antioxidants; carbohydrates; dietary fiber; extrusion; flavonols; flour; gamma-tocopherol; gluten-free foods; hydrolysis; lentils; phenolic acids; phytopharmaceuticals; polyphenols; proteins; soluble fiber
- ... The effects of extrusion processing on fibre (soluble and insoluble), total available carbohydrates, tocopherols, organic acids, total phenolics, flavonols, hydroxycinnamic and hydroxybenzoic acids, as well as on the antioxidant capacity of different fibre-enriched lentil flours, were evaluated before and after extrusion process. Total dietary fibre was partially decreased after extrusion, which c ...