Functional extruded snacks with lycopene and soy protein
نویسندگان
چکیده
منابع مشابه
evaluation of physicochemical and functional characteristics of un-extruded snacks fortified with stabilized wheat germ by saturated steam
today the nutritional value of the meals, including snacks has increased because of consumer demand for healthy food. so the aim of this study was to examine the effect of adding stabilized wheat germ on levels of 0, 3, 6, 9, 12 and 15% (based on flour weight) on the quantity and quality of the un-extruded snacks. in order to measure the color values the image processing technique and image j s...
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High-moisture extrusion of soy protein isolate generates a highly palatable meat substitute. No systematic evaluation of the nutritional quality of soy processed in this manner has been performed. This study compared the growth rate of male and female mice fed diets containing soy protein isolate without extrusion or with high-moisture extrusion. Other measures of overall growth and animal heal...
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Prohealth food contains specific components which have positive influence on the health and well-being of the consumer. An important position among bioactive compounds occurs for polyphenols. Many results have indicated that an increased intake of phenolic compounds may reduce the risk of cardiovascular diseases and type 2 diabetes. The objective of the study was production of extruded corn sna...
متن کاملLycopene and soy isoflavones in the treatment of prostate cancer.
Dietary intake of lycopene and soy has been associated with a lower risk of prostate cancer. In vitro studies with lycopene and genistein, a soy isoflavone, have shown induction of apoptosis and inhibition of cell growth in androgen-sensitive (LNCaP) and androgen-independent (PC3 and VeCaP) prostate cancer cell lines. In a previous Phase II clinical trial in prostate cancer patients, we observe...
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The non-biodegradable nature of plastic packaging has brought about an attention in bio-basedpackaging materials. Edible composite films were prepared using soy protein concentrate (SPC) and pullulan(PUL) biopolymer at five different ratio (100:0; 70:30; 50:50; 30:70 and 0:100) with glycerol as plasticizer bycasting-evaporation method. The thickness, mechanical properties, water vapor permeabil...
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2010
ISSN: 1678-457X,0101-2061
DOI: 10.1590/s0101-20612010005000017