Now showing items 1-6 of 6
Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks
Consumer appeal for ready-to-eat (RTE) products is forecast to grow rapidly over the next 5 years as consumers demand convenient snacks with exciting sensory and textural properties. Extrusion technology has been used ...
Bioavailability and potential uses of vegetarian sources of omega-3 fatty acids: a review of the literature
(Taylor & Francis Online, 2014)
Presently alpha-linolenic acid (ALA) is the most widely used vegetarian LC3PUFA, but only marginal amounts are converted into eicosapentaenoic (EPA) and docosahexaenoic acid (DHA); both of which are strongly related to ...
Novel use of Acacia senegal (Super Gum™) and Anogeisus latifolia (Gatifolia SD) as functional ingredients in extruded snack products: their role in manipulating product characteristics and modulating the potential glycaemic response of snack foods
(Wiley-VCH Verlag, 2012-09)
Acacia senegal (in the form of Super Gum™) and Anogeissus latifolia (in the form of gum Gatifolia SD) were used in the manufacture of ready to eat extruded cereal snack products. Inclusions rates were 0, 5, 10 and 15% w/w ...
Enrichment of extruded snack products with coproducts from chestnut mushroom (Agrocybe aegerita) production: Interactions between dietary fiber, physicochemical characteristics, and glycemic load
(American Chemical Society (ACS Publications), 2012)
Mushrooms are a common vegetable product that have also been linked to pharmaceutical and medicinal uses. However, the production of the fruiting bodies of mushrooms results in a large quantity of food waste in the form ...
Impact of dietary fibre-enriched ready-to-eat extruded snacks on the postprandial glycaemic response of non-diabetic patients
Food intervention is a financially sensible way for prevention and treatment of diabetes. Extruded snack foods are considered high glycaemic products. Our previous research illustrated that postprandial glycaemic responses ...
Integration of β-glucan fibre rich fractions from barley and mushrooms to form healthy extruded snacks
(Springer Verlag, 2013-03)
β-glucan is a commonly researched plant cell wall component that when incorporated into food products has been associated with cholesterol and glycaemic response reductions. This study focusses on β-glucan rich fractions ...