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Ma Y, Li J, Xue Y, Xu Y, Liu C, Su D. Comprehensive improvement of nutrients and volatile compounds of black/purple rice by extrusion-puffing technology. Front Nutr 2023; 10:1248501. [PMID: 37885443 PMCID: PMC10598597 DOI: 10.3389/fnut.2023.1248501] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Accepted: 09/27/2023] [Indexed: 10/28/2023] Open
Abstract
Introduction Black/purple rice is a pigmented rice variety that contains high levels of anthocyanins, flavonoids, and other valuable bioactive compounds. Owing to its robust anti-inflammatory and antioxidant properties, black/purple rice exerts a beneficial effect on human health. Extrusion puffing technology has emerged as a promising means of improving rice flavor with lesser effect on nutrient content. In this study, metabolomics approach was used to conduct comprehensive metabolomics analyses aimed at examining the impact of extrusion puffing on black/purple rice nutritional value and flavor. Methods Firstly, the basic nutrient composition contents and extrudate characteristics of black/purple rice and Extrusion puffed black/purple rice were conducted. Then metabolomics profiling analyses of black/purple rice samples were performed to explore the impact of the extrusion puffing process on nutrient content and bioactive properties, in which we quantitatively determined the flavonoids and evaluated relative contents of volatile compounds. Results These analyses revealed that following extrusion puffing, black/purple rice exhibited significant improvements in the content of nutrients including flavonoids, minerals, and proteins together. Extrusion puffing additionally increased the diversity of volatile compounds within black/purple rice. Discussion These results suggest that extrusion puffing represents an effective means of substantially improving the functional and nutritional properties of black/purple rice, offering beneficial effects on consumer health. Overall, these data provide novel insights into the quality of extrusion puffed black/purple rice that will guide future efforts to establish how extrusion puffing can alter the nutrient content in a range of foods, thereby supporting the further development of a range of healthy food products.
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Affiliation(s)
- Yanrong Ma
- Peking University Institute of Advanced Agricultural Sciences, Weifang, China
| | - Jiaxing Li
- Peking University Institute of Advanced Agricultural Sciences, Weifang, China
| | - Yan Xue
- Peking University Institute of Advanced Agricultural Sciences, Weifang, China
| | - Yunbi Xu
- Peking University Institute of Advanced Agricultural Sciences, Weifang, China
| | - Chunming Liu
- School of Advanced Agricultural Sciences, Peking University, Beijing, China
| | - Dingding Su
- Peking University Institute of Advanced Agricultural Sciences, Weifang, China
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Magalhães GL, Soares Júnior MS, Caliari M, Monteiro MLG, Mársico ET. Yield and Technological Quality of Pirarucu Trimming Surimi According to the Number of Washing Cycles, Rice Flour Content, and Cooking Temperature. Foods 2023; 12:2748. [PMID: 37509840 PMCID: PMC10379180 DOI: 10.3390/foods12142748] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/30/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
This research aimed to optimize surimi production with innovative raw materials called pirarucu trimmings and broken rice grains, which are by-products from food industries. The effects of three independent variables (number of washing cycles, content, and cooking temperature of rice flour-RF) on surimi's physical, chemical, and technological qualities were investigated through a Box-Behnken design. The number of washing cycles affected yield (77-93%), moisture (55-67%), lipids (18-35%), protein (7.15-11.88%), whiteness (46.73-64.45), chroma (8.86-13.18), hue angle (80.79-93.12°), cohesiveness (0.40-0.61), springiness (0.51-0.99), and freeze stability after 4 weeks (85.16-96.53%). RF concentration affected moisture, lipids, cohesiveness, springiness, and freeze-thaw stability after 4 weeks. RF cooking temperature affected moisture, chroma, cohesiveness, and springiness. The optimal conditions for surimi production with high yield and overall quality were three washing cycles, 6% of RF, and RF cooking temperature at 85 °C. It reveals the promising potential of both by-products to be used as an ingredient in restructured products and contribute to improving agri-industry sustainability.
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Affiliation(s)
| | | | - Márcio Caliari
- School of Agronomy, Federal University of Goias (UFG), Goiania 74690-900, Brazil
| | - Maria Lúcia Guerra Monteiro
- Institute of Chemistry, Federal University of Rio de Janeiro (UFRJ), Rio de Janeiro 21941-909, Brazil
- Department of Food Technology, Fluminense Federal University (UFF), Rio de Janeiro 24220-000, Brazil
| | - Eliane Teixeira Mársico
- Department of Food Technology, Fluminense Federal University (UFF), Rio de Janeiro 24220-000, Brazil
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Schaldach K, Herdegen V, Braeuer AS, Vinh DN, Toan NV, Tam LV. Sustainable value added material use of occurring by-products from sugar and rice production in Vietnam. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 835:155414. [PMID: 35469871 DOI: 10.1016/j.scitotenv.2022.155414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/01/2021] [Revised: 04/14/2022] [Accepted: 04/17/2022] [Indexed: 06/14/2023]
Abstract
Due to the worldwide growing population, the demand on food increases, which results in the need for a higher productivity in agriculture. Generally, this leads to larger amounts of agricultural residues and by-products, which may cause severe environmental risks due to emissions from simple burning or storing, especially in emerging and developing countries. In Vietnam agricultural by-products arise in total of 118 Mt per year, whereas 80% are coming from rice and sugar cane processing. By the selection of favorable plant varieties, seed, and/or seedlings, it is possible to improve the rice and sugar yield. Besides, the by-products offer a great potential for a value-added material use. We developed a flexible portable, integrated process scheme aside from high-tech biotechnology applications. Erosion control blankets, soil improvers/composts for an improved crop yield and soil management, and adsorbents with the focus on environmental issues for cleaning of fluid streams were produced from different fractions of the residue fractions via thermo-mechanical processes. As a consequence, fossil raw material input streams, e.g. polymer based textiles, inorganic fertilizing agents, and peat/coal can be avoided. In laboratory and field tests we demonstrate the producibility and the applicability and summarize the positive impact of the aforementioned products made from rice straw and bagasse: The improved varieties as well as the addition of selected soil improvers/composts made from the by-products improve the test plants' yield and quality. The application of erosion control blankets prevents soil loss and dehydration by covering soil surface for a period of transition. The produced shaped activated carbons show mechanical and adsorption specific properties, which are comparable to commercial products.
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Affiliation(s)
- Katja Schaldach
- Institute of Thermal, Environmental and Resources' Process Engineering (ITUN), TU Bergakademie Freiberg, Germany.
| | - Volker Herdegen
- Institute of Thermal, Environmental and Resources' Process Engineering (ITUN), TU Bergakademie Freiberg, Germany
| | - Andreas Siegfried Braeuer
- Institute of Thermal, Environmental and Resources' Process Engineering (ITUN), TU Bergakademie Freiberg, Germany
| | - Do Nang Vinh
- Institute of Agricultural Genetics, Vietnam Academy of Agricultural Science (VAAS), Hanoi, Viet Nam
| | - Nguyen Van Toan
- Institute of Agricultural Genetics, Vietnam Academy of Agricultural Science (VAAS), Hanoi, Viet Nam
| | - Le Van Tam
- Lam Son Sugar Cane Joint Stock Company (LASUCO), Lam Son, Viet Nam
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Khanpit VV, Tajane SP, Mandavgane SA. Extrusion for Soluble Dietary Fiber Concentrate: Critical Overview on Effect of Process Parameters on Physicochemical, Nutritional, and Biological Properties. FOOD REVIEWS INTERNATIONAL 2022. [DOI: 10.1080/87559129.2022.2097689] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
Affiliation(s)
- Vishal V Khanpit
- Department of Chemical Engineering, Visvesvaraya National Institute of Technology, Nagpur, India
| | - Sonali P Tajane
- Department of Chemical Engineering, Visvesvaraya National Institute of Technology, Nagpur, India
| | - Sachin A Mandavgane
- Department of Chemical Engineering, Visvesvaraya National Institute of Technology, Nagpur, India
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Sarkar T, Salauddin M, Mukherjee A, Shariati MA, Rebezov M, Tretyak L, Pateiro M, Lorenzo JM. Application of bio-inspired optimization algorithms in food processing. Curr Res Food Sci 2022; 5:432-450. [PMID: 35243356 PMCID: PMC8866069 DOI: 10.1016/j.crfs.2022.02.006] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2021] [Revised: 02/08/2022] [Accepted: 02/11/2022] [Indexed: 12/23/2022] Open
Abstract
Bio-inspired optimization techniques (BOT) are part of intelligent computing techniques. There are several BOTs available and many new BOTs are evolving in this era of industrial revolution 4.0. Genetic algorithm, particle swarm optimization, artificial bee colony, and grey wolf optimization are the techniques explored by researchers in the field of food processing technology. Although, there are other potential methods that may efficiently solve the optimum related problem in food industries. In this review, the mathematical background of the techniques, their application and the potential microbial-based optimization methods with higher precision has been surveyed for a complete and comprehensive understanding of BOTs along with their mechanism of functioning. These techniques can simulate the process efficiently and able to find the near-to-optimal value expeditiously.
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Affiliation(s)
- Tanmay Sarkar
- Department of Food Processing Technology, Malda Polytechnic, West Bengal State Council of Technical Education, Malda, 732102, West Bengal, India
| | - Molla Salauddin
- Department of Food Processing Technology, Mir Madan Mohanlal Govt. Polytechnic, West Bengal State Council of Technical Education, Nadia 741156, West Bengal, India
| | - Alok Mukherjee
- Government College of Engineering and Ceramic Technology, Kolkata, India
| | - Mohammad Ali Shariati
- Department of Scientific Research, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 109004, Moscow, Russian Federation
| | - Maksim Rebezov
- Department of Scientific Research, K.G. Razumovsky Moscow State University of Technologies and Management (The First Cossack University), 109004, Moscow, Russian Federation
- Biophotonics Center, Prokhorov General Physics Institute of the Russian Academy of Science, 119991, Moscow, Russian Federation
- Department of Scientific Research, V. M. Gorbatov Federal Research Center for Food Systems, 109316, Moscow, Russian Federation
| | - Lyudmila Tretyak
- Department of Metrology, Standardization and Certification, Orenburg State University, 460018, Orenburg, Russian Federation
| | - Mirian Pateiro
- Centro Tecnológico de La Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900, Ourense, Spain
| | - José M. Lorenzo
- Centro Tecnológico de La Carne de Galicia, Rúa Galicia Nº 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, 32900, Ourense, Spain
- Universidade de Vigo, Área de Tecnoloxía dos Alimentos, Facultade de Ciencias, 32004 Ourense, Spain
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Process optimization of extrusion variables and effects on some quality and sensory characteristics of extruded snacks from whole pearl millet-based flour. SN APPLIED SCIENCES 2021. [DOI: 10.1007/s42452-021-04808-w] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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7
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Yu M, Zhu K, Wang X, Lu M, Zhang L, Fu X, Wang Y, Xiao Z, Yang Q. Comparison of nutritional quality and sensory acceptability of biscuits obtained from wheat, native, or extruded sorghum flour. Cereal Chem 2020. [DOI: 10.1002/cche.10349] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Affiliation(s)
- Miao Yu
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Kai Zhu
- Innovation Center Liaoning Academy of Agricultural Sciences Shenyang China
| | - Xiaohe Wang
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Ming Lu
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Liangchen Zhang
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Xin Fu
- Institute of Food and Processing Liaoning Academy of Agricultural Sciences Shenyang China
| | - Yanqiu Wang
- Innovation Center Liaoning Academy of Agricultural Sciences Shenyang China
| | - Zhigang Xiao
- College of Grain Science and Technology Shenyang Normal University Shenyang China
| | - Qingyu Yang
- College of Grain Science and Technology Shenyang Normal University Shenyang China
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Leonard W, Zhang P, Ying D, Fang Z. Application of extrusion technology in plant food processing byproducts: An overview. Compr Rev Food Sci Food Saf 2019; 19:218-246. [PMID: 33319515 DOI: 10.1111/1541-4337.12514] [Citation(s) in RCA: 77] [Impact Index Per Article: 15.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 10/21/2019] [Accepted: 11/08/2019] [Indexed: 12/29/2022]
Abstract
The food processing industry generates an immense amount of waste, which leads to major concerns for its environmental impact. However, most of these wastes, such as plant-derived byproducts, are still nutritionally adequate for use in food manufacturing. Extrusion is one of the most versatile and commercially successful processing technologies, with its widespread applications in the production of pasta, snacks, crackers, and meat analogues. It allows a high degree of user control over the processing parameters that significantly alters the quality of final products. This review features the past research on manufacture of extruded foods with integration of various plant food processing byproducts. The impact of extrusion parameters and adding various byproducts on the nutritional, physicochemical, sensory, and microbiological properties of food products are comprehensively discussed. This paper also provides fundamental knowledge and practical techniques for food manufacturers and researchers on the extrusion processing of plant food byproducts, which may increase economical return to the industry and reduce the environmental impact.
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Affiliation(s)
- William Leonard
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| | - Pangzhen Zhang
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
| | - Danyang Ying
- CSIRO Agriculture & Food, Melbourne, Victoria, Australia
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville, Victoria, Australia
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FANG Y, JI J, ZHANG J, LIU S, LIU J, DING Y. Effect of extrusion cooking on physicochemical properties of tuna meat-based extrudates. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1590/fst.36617] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Affiliation(s)
| | - Jinjian JI
- Zhejiang University of Technology, China
| | | | - Shulai LIU
- Zhejiang University of Technology, China
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10
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Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.01.001] [Citation(s) in RCA: 89] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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11
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Kowalski RJ, Li C, Ganjyal GM. Optimizing twin-screw food extrusion processing through regression modeling and genetic algorithms. J FOOD ENG 2018. [DOI: 10.1016/j.jfoodeng.2018.04.004] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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12
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Lohani UC, Muthukumarappan K. Process optimization for antioxidant enriched sorghum flour and apple pomace based extrudates using liquid CO2 assisted extrusion. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.08.034] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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13
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Application of Hybrid Genetic Algorithm Routine in Optimizing Food and Bioengineering Processes. Foods 2016; 5:foods5040076. [PMID: 28231171 PMCID: PMC5302424 DOI: 10.3390/foods5040076] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2016] [Revised: 11/02/2016] [Accepted: 11/02/2016] [Indexed: 11/17/2022] Open
Abstract
Optimization is a crucial step in the analysis of experimental results. Deterministic methods only converge on local optimums and require exponentially more time as dimensionality increases. Stochastic algorithms are capable of efficiently searching the domain space; however convergence is not guaranteed. This article demonstrates the novelty of the hybrid genetic algorithm (HGA), which combines both stochastic and deterministic routines for improved optimization results. The new hybrid genetic algorithm developed is applied to the Ackley benchmark function as well as case studies in food, biofuel, and biotechnology processes. For each case study, the hybrid genetic algorithm found a better optimum candidate than reported by the sources. In the case of food processing, the hybrid genetic algorithm improved the anthocyanin yield by 6.44%. Optimization of bio-oil production using HGA resulted in a 5.06% higher yield. In the enzyme production process, HGA predicted a 0.39% higher xylanase yield. Hybridization of the genetic algorithm with a deterministic algorithm resulted in an improved optimum compared to statistical methods.
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14
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Wari E, Zhu W. A survey on metaheuristics for optimization in food manufacturing industry. Appl Soft Comput 2016. [DOI: 10.1016/j.asoc.2016.04.034] [Citation(s) in RCA: 31] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Cheng JH, Sun DW, Zhu Z. Effects of Frozen Storage Condition Abuse on the Textural and Chemical Properties of Grass Carp (Ctenopharyngodon idella) Fillets. J FOOD PROCESS PRES 2016. [DOI: 10.1111/jfpp.13002] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jun-Hu Cheng
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
- Academy of Contemporary Food Engineering; South China University of Technology, Guangzhou Higher Education Mega Center; Guangzhou 510006 China
| | - Da-Wen Sun
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
- Academy of Contemporary Food Engineering; South China University of Technology, Guangzhou Higher Education Mega Center; Guangzhou 510006 China
- Food Refrigeration and Computerized Food Technology, Agriculture and Food Science Centre; University College Dublin, National University of Ireland; Dublin 4 Ireland
| | - Zhiwei Zhu
- School of Food Science and Engineering; South China University of Technology; Guangzhou 510641 China
- Academy of Contemporary Food Engineering; South China University of Technology, Guangzhou Higher Education Mega Center; Guangzhou 510006 China
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Lohani UC, Muthukumarappan K. Effect of Extrusion Processing Parameters on Antioxidant, Textural and Functional Properties of Hydrodynamic Cavitated Corn Flour, Sorghum Flour and Apple Pomace-Based Extrudates. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12424] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Umesh C. Lohani
- Department of Agricultural and Biosystems Engineering; South Dakota State University; Brooking SD
| | - K. Muthukumarappan
- Department of Agricultural and Biosystems Engineering; South Dakota State University; Brooking SD
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Specific energy consumption and quality of wood pellets produced using high-moisture lodgepole pine grind in a flat die pellet mill. Chem Eng Res Des 2016. [DOI: 10.1016/j.cherd.2016.04.007] [Citation(s) in RCA: 39] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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He T, Mo B, Huang J, Fan D, Zhang W, Wang L, Zhao J, Chen W, Zhang H. Twin-Screw Extrusion of Hairtail Surimi and Soy Protein Isolate Blends. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2014. [DOI: 10.3136/fstr.20.517] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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