RESEARCH PAPER
Influence of extrusion-cooking on nutritional value of processed vegetable raw materials
1
Department of Food Process Engineering, Agricultural University, Doświadczalna 44, 20-236 Lublin, Poland
Publication date: 2020-11-24
Acta Agroph. 2002, (60), 153-170
KEYWORDS
ABSTRACT
Based on literature review and own research results the main aspects of starch and protein chemical changes during extrusion-cooking and its influence on nutritional value of processed vegetable raw material are discussed in the paper.
METADATA IN OTHER LANGUAGES:
Polish
Wpływ procesu ekstruzji na wartości odżywcze przetwarzanych surowców roślinnych
ekstruzja, surowce roślinne, skrobia, białko, właściwości fizyko-chemiczne
W oparciu o przegląd literatury oraz badania własne autora w niniejszym opracowaniu przedstawiono główne aspekty przemian chemicznych skrobi i białka oraz wpływu procesu ekstruzji na wartość odżywczą przetwarzanych metodą ekstruzji surowców roślinnych.
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| eISSN: | 2300-6730 |
| ISSN: | 1234-4125 |
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