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Yunus FM, Jalal C, Das A, Afsana K, Podder R, Vandenberg A, DellaValle DM. Consumption of Iron-Fortified Lentils Is Protective against Declining Iron Status among Adolescent Girls in Bangladesh: Evidence from a Community-Based Double-Blind, Cluster-Randomized Controlled Trial. J Nutr 2024; 154:1686-1698. [PMID: 38458577 DOI: 10.1016/j.tjnut.2024.03.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 02/29/2024] [Accepted: 03/04/2024] [Indexed: 03/10/2024] Open
Abstract
BACKGROUND In many low-income countries, iron deficiency (ID) and its anemia (IDA) pose significant health challenges, particularly among females and girls. Finding sustainable and effective solutions to address this issue is critical. OBJECTIVES This study aimed to evaluate the efficacy of incorporating iron-fortified lentils (IFLs) into the diets of rural Bangladeshi adolescent girls on their body iron (Fe) status. METHODS A community-based, double-blind, cluster-randomized controlled trial involved n = 1195 girls aged 10-17 y. A total of 48 adolescent clubs (n = ∼27 girls each) were randomized into 3 groups: 1) 200 g cooked IFLs, 2) 200 g cooked noniron-fortified lentils (NIFLs), and 3) a control group with no lentils (usual dietary intake). The intervention, administered 5 days a week for 85 feeding days, provided ∼8.625 mg Fe from each serving of IFLs and 2.625 mg from NIFLs. Blood samples collected at baseline, midpoint (42 feeding days), and endpoint (85 feeding days) assessed key Fe and inflammation biomarkers. Statistical analyses were filtered for inflammation. RESULTS Although all groups experienced a decline in Fe status over time, the IFL group exhibited a significantly reduced decline in serum ferritin (sFer -7.2 μg/L), and total body iron (TBI -0.48 mg/kg) level compared with NIFL (sFer -14.3 μg/L and TBI -1.36 mg/kg) and usual intake group (sFer -12.8 μg/L and TBI -1.33 mg/kg). Additionally, those in the IFL group had a 57% reduced risk of developing clinical ID (sFer <15 μg/L) compared with the usual intake group. CONCLUSIONS Our findings suggest that incorporating IFLs into the diet can help mitigate a decline in sFer, indicating a positive impact on the body Fe status of adolescent girls. This research underscores the potential role of fortified foods in addressing ID and IDA in vulnerable populations, emphasizing the significance of food-based interventions in public health. TRIAL REGISTRATION NUMBER This trial was registered at the clinicaltrials.gov on May 24, 2018 (https://clinicaltrials.gov/study/NCT03516734?locStr=Bangladesh&country=Bangladesh&distance=50&cond=Anemia&intr=Iron%20fortified%20lentils&rank=1) as NCT03516734.
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Affiliation(s)
- Fakir Md Yunus
- College of Pharmacy and Nutrition, The University of Saskatchewan, Saskatoon, SK, Canada; Department of Psychology and Neuroscience, Dalhousie University, Halifax, NS, Canada
| | - Chowdhury Jalal
- Evaluation and Strategic Research, Nutrition International, Ottawa, ON, Canada
| | - Anupom Das
- Civil Surgeon Office, Ministry of Health and Family Welfare, Jashore, Bangladesh
| | - Kaosar Afsana
- James P Grant School of Public Health, BRAC University, Mohakhali, Dhaka, Bangladesh
| | - Rajib Podder
- College of Agriculture and Bio-resources, The University of Saskatchewan, Saskatoon, SK, Canada
| | - Albert Vandenberg
- College of Agriculture and Bio-resources, The University of Saskatchewan, Saskatoon, SK, Canada
| | - Diane M DellaValle
- Department of Health and Human Performance, King's College, Wilkes-Barre, PA, United States.
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Świątek M, Antosik A, Kochanowska D, Jeżowski P, Smarzyński K, Tomczak A, Kowalczewski PŁ. The potential for the use of leghemoglobin and plant ferritin as sources of iron. Open Life Sci 2023; 18:20220805. [PMID: 38152583 PMCID: PMC10751998 DOI: 10.1515/biol-2022-0805] [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: 10/08/2023] [Revised: 11/08/2023] [Accepted: 11/14/2023] [Indexed: 12/29/2023] Open
Abstract
Iron is an essential component for the body, but it is also a major cause for the development of many diseases such as cancer, cardiovascular diseases, and autoimmune diseases. It has been suggested that a diet rich in meat products, especially red meat and highly processed products, constitute a nutritional model that increases the risk of developing. In this context, it is indicated that people on an elimination diet (vegetarians and vegans) may be at risk of deficiencies in iron, because this micronutrient is found mainly in foods of animal origin and has lower bioavailability in plant foods. This article reviews the knowledge on the use of leghemoglobin and plant ferritin as sources of iron and discusses their potential for use in vegetarian and vegan diets.
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Affiliation(s)
- Michał Świątek
- Ekosystem-Nature’s Heritage Association, Institute of Microbial Technologies, Al. NSZZ Solidarność 9, 62-700Turek, Poland
| | - Adrianna Antosik
- Ekosystem-Nature’s Heritage Association, Institute of Microbial Technologies, Al. NSZZ Solidarność 9, 62-700Turek, Poland
| | - Dominika Kochanowska
- Ekosystem-Nature’s Heritage Association, Institute of Microbial Technologies, Al. NSZZ Solidarność 9, 62-700Turek, Poland
| | - Paweł Jeżowski
- Institute of Chemistry and Technical Electrochemistry, Poznan University of Technology, 4 Berdychowo St., 60-965Poznań, Poland
- InnPlantFood Research Group, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624Poznań, Poland
| | - Krzysztof Smarzyński
- InnPlantFood Research Group, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624Poznań, Poland
| | - Aneta Tomczak
- Department of Biochemistry and Food Analysis, Poznań University of Life Sciences, 48 Mazowiecka St., 60-623Poznań, Poland
| | - Przemysław Łukasz Kowalczewski
- InnPlantFood Research Group, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624Poznań, Poland
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624Poznań, Poland
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Mironeasa S, Coţovanu I, Mironeasa C, Ungureanu-Iuga M. A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources. Antioxidants (Basel) 2023; 12:1453. [PMID: 37507991 PMCID: PMC10376774 DOI: 10.3390/antiox12071453] [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: 06/15/2023] [Revised: 07/10/2023] [Accepted: 07/17/2023] [Indexed: 07/30/2023] Open
Abstract
The demand for healthy ready-to-eat foods like snacks is increasing. Physical modification of vegetal food matrices through extrusion generates significant changes in the chemical composition of the final product. There is a great variety of food matrices that can be used in extrusion, most of them being based on cereals, legumes, fruits, vegetables, or seeds. The aim of this review was to summarize the main effects of the extrusion process on the bioactive compounds content, namely phenolics, terpenes, vitamins, minerals, and fibers of vegetal mixes, as well as on their biological activity. The literature reported contradictory results regarding the changes in bioactive compounds after extrusion, mainly due to the differences in the processing conditions, chemical composition, physicochemical properties, and nutritional value of the extruded material and quantification methods. The thermolabile phenolics and vitamins were negatively affected by extrusion, while the fiber content was proved to be enhanced. Further research is needed regarding the interactions between bioactive components during extrusion, as well as a more detailed analysis of the impact of extrusion on the terpenes since there are few papers dealing with this aspect.
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Affiliation(s)
- Silvia Mironeasa
- Faculty of Food Engineering, "Ştefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
| | - Ionica Coţovanu
- Faculty of Food Engineering, "Ştefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
| | - Costel Mironeasa
- Faculty of Mechanical Engineering, Automotive and Robotics, "Ştefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
| | - Mădălina Ungureanu-Iuga
- Integrated Center for Research, Development and Innovation in Advanced Materials, Nanotechnologies and Distributed Systems for Fabrication and Control (MANSiD), "Ştefan cel Mare" University of Suceava, 13 Universitatii Street, 720229 Suceava, Romania
- Mountain Economy Center (CE-MONT), "Costin C. Kiriţescu" National Institute of Economic Researches (INCE), Romanian Academy, 49 Petreni Street, 725700 Vatra Dornei, Romania
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Biofortification of Three Cultivated Mushroom Species with Three Iron Salts—Potential for a New Iron-Rich Superfood. Molecules 2022; 27:molecules27072328. [PMID: 35408727 PMCID: PMC9000346 DOI: 10.3390/molecules27072328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 03/31/2022] [Accepted: 04/02/2022] [Indexed: 02/04/2023] Open
Abstract
Mushrooms fortified with iron (Fe) can offer a promising alternative to counter the worldwide deficiency problem. However, the factors that may influence the efficiency of fortification have not yet been fully investigated. The aim of this study was to compare the effects of three Fe forms (FeCl3 6H2O, FeSO4 7H2O, or FeHBED) in three concentrations (5, 10, or 50 mM) for three mushroom species (Pleurotus eryngii, P. ostreatus, or Pholiota nameko) on their chemical composition, phenolic compounds, and organic acid production. The most effective metal accumulation of all the investigated species was for the 50 mM addition. FeCl3 6H2O was the most favorable additive for P. eryngii and P. nameko (up to 145 and 185% Fe more than in the control, respectively) and FeHBED for P. ostreatus (up to 108% Fe more than in control). Additionally, P. nameko showed the highest Fe accumulation among studied species (89.2 ± 7.51 mg kg−1 DW). The creation of phenolic acids was generally inhibited by Fe salt supplementation. However, an increasing effect on phenolic acid concentration was observed for P. ostreatus cultivated at 5 mM FeCl3 6H2O and for P. eryngii cultivated at 5 mM FeCl3 6H2O and 5 mM FeSO4 7H2O. In the case of organic acids, a similar situation was observed. For P. ostreatus, FeSO4 7H2O and FeHBED salts increased the formation of the determined organic acids in fruiting bodies. P. eryngii and P. nameko were characterized by a much lower content of organic acids in the systems supplemented with Fe. Based on the obtained results, we recommend starting fortification by preliminarily indicating which form of the element is preferred for the species of interest for supplementation. It also seems that using an additive concentration of 50 mM or higher is most effective.
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Szymandera‐Buszka K, Zielińska‐Dawidziak M, Makowska A, Majcher M, Jędrusek‐Golińska A, Kaczmarek A, Niedzielski P. Quality assessment of corn snacks enriched with soybean ferritin among young healthy people and patient with Crohn’s disease: the effect of extrusion conditions. Int J Food Sci Technol 2021. [DOI: 10.1111/ijfs.15328] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
| | | | - Agnieszka Makowska
- Faculty of Food Science and Nutrition Poznan University of Life Sciences Poznan Poland
| | - Małgorzata Majcher
- Faculty of Food Science and Nutrition Poznan University of Life Sciences Poznan Poland
| | | | - Anna Kaczmarek
- Faculty of Food Science and Nutrition Poznan University of Life Sciences Poznan Poland
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Chudy S, Makowska A, Krzywdzińska‐Bartkowiak M, Piątek M, Henriques M, Borges AR, Gomes D, Pereira CD. The effect of microparticulated whey protein on the characteristics of reduced‐fat cheese and of the corresponding microwave vacuum‐dried cheese puffs and finely ground puffs. INT J DAIRY TECHNOL 2021. [DOI: 10.1111/1471-0307.12796] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Sylwia Chudy
- Faculty of Food Science and Nutrition Poznań University of Life Sciences Wojska Polskiego 28 60‐637 Poznań
| | - Agnieszka Makowska
- Faculty of Food Science and Nutrition Poznań University of Life Sciences Wojska Polskiego 28 60‐637 Poznań
| | | | - Michał Piątek
- Faculty of Food Science and Nutrition Poznań University of Life Sciences Wojska Polskiego 28 60‐637 Poznań
| | - Marta Henriques
- Department of Food Science and Technology Polytechnic Institute of Coimbra Bencanta Coimbra3045‐601Portugal
- CERNAS‐Research Centre for Natural Resources, Environment and Society College of Agriculture Bencanta 3045‐601 Coimbra Portugal
| | - Ana Raquel Borges
- Department of Food Science and Technology Polytechnic Institute of Coimbra Bencanta Coimbra3045‐601Portugal
| | - David Gomes
- Department of Food Science and Technology Polytechnic Institute of Coimbra Bencanta Coimbra3045‐601Portugal
| | - Carlos Dias Pereira
- Department of Food Science and Technology Polytechnic Institute of Coimbra Bencanta Coimbra3045‐601Portugal
- CERNAS‐Research Centre for Natural Resources, Environment and Society College of Agriculture Bencanta 3045‐601 Coimbra Portugal
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Shubham K, Anukiruthika T, Dutta S, Kashyap A, Moses JA, Anandharamakrishnan C. Iron deficiency anemia: A comprehensive review on iron absorption, bioavailability and emerging food fortification approaches. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.021] [Citation(s) in RCA: 48] [Impact Index Per Article: 12.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
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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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Li H, Xiong Z, Li X. Optimization of the extrusion process for the development of extruded snacks using peanut, buckwheat, and rice blend. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14264] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Hui Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin China
| | - Zhongfei Xiong
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin China
| | - Xihong Li
- State Key Laboratory of Food Nutrition and Safety Tianjin University of Science and Technology Tianjin China
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Ruiz‐Armenta XA, Zazueta‐Morales JDJ, Delgado‐Nieblas CI, Carrillo‐López A, Aguilar‐Palazuelos E, Camacho‐Hernández IL. Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14261] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
Affiliation(s)
- Xóchitl Ariadna Ruiz‐Armenta
- Posgrado en Ciencia y Tecnología de Alimentos Universidad Autónoma de Sinaloa Avenida de las Américas y Josefa Ortiz de Domínguez Culiacán México
| | - José de Jesús Zazueta‐Morales
- Posgrado en Ciencia y Tecnología de Alimentos Universidad Autónoma de Sinaloa Avenida de las Américas y Josefa Ortiz de Domínguez Culiacán México
| | - Carlos Iván Delgado‐Nieblas
- Posgrado en Ciencia y Tecnología de Alimentos Universidad Autónoma de Sinaloa Avenida de las Américas y Josefa Ortiz de Domínguez Culiacán México
| | - Armando Carrillo‐López
- Posgrado en Ciencia y Tecnología de Alimentos Universidad Autónoma de Sinaloa Avenida de las Américas y Josefa Ortiz de Domínguez Culiacán México
| | - Ernesto Aguilar‐Palazuelos
- Posgrado en Ciencia y Tecnología de Alimentos Universidad Autónoma de Sinaloa Avenida de las Américas y Josefa Ortiz de Domínguez Culiacán México
| | - Irma Leticia Camacho‐Hernández
- Posgrado en Ciencia y Tecnología de Alimentos Universidad Autónoma de Sinaloa Avenida de las Américas y Josefa Ortiz de Domínguez Culiacán México
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Tepsongkroh B, Jangchud K, Jangchud A, Charunuch C, Prinyawiwatkul W. Healthy brown rice‐based extrudates containing straw mushrooms: Effect of feed moisture and mushroom powder contents. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14089] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Benjarat Tepsongkroh
- Department of Product Development, Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
| | - Kamolwan Jangchud
- Department of Product Development, Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
| | - Anuvat Jangchud
- Department of Product Development, Faculty of Agro‐Industry Kasetsart University Bangkok Thailand
| | - Chulaluck Charunuch
- Institute of Food Research and Product Development Kasetsart University Bangkok Thailand
| | - Witoon Prinyawiwatkul
- School of Nutrition and Food Sciences, Agricultural Center Louisiana State University Baton Rouge Louisiana
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Poliszko N, Kowalczewski PŁ, Rybicka I, Kubiak P, Poliszko S. The effect of pumpkin flour on quality and acoustic properties of extruded corn snacks. J Verbrauch Lebensm 2019. [DOI: 10.1007/s00003-019-01216-6] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Jozinović A, Panak Balentić J, Ačkar Đ, Babić J, Pajin B, Miličević B, Guberac S, Vrdoljak A, Šubarić D. Cocoa husk application in the enrichment of extruded snack products. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13866] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Antun Jozinović
- Faculty of Food Technology Osijek; Josip Juraj Strossmayer University of Osijek; Osijek Croatia
| | - Jelena Panak Balentić
- Faculty of Food Technology Osijek; Josip Juraj Strossmayer University of Osijek; Osijek Croatia
| | - Đurđica Ačkar
- Faculty of Food Technology Osijek; Josip Juraj Strossmayer University of Osijek; Osijek Croatia
| | - Jurislav Babić
- Faculty of Food Technology Osijek; Josip Juraj Strossmayer University of Osijek; Osijek Croatia
| | - Biljana Pajin
- Faculty of Technology Novi Sad; University of Novi Sad; Novi Sad Serbia
| | - Borislav Miličević
- Faculty of Food Technology Osijek; Josip Juraj Strossmayer University of Osijek; Osijek Croatia
| | - Sunčica Guberac
- Faculty of Agriculture in Osijek; Josip Juraj Strossmayer University of Osijek; Osijek Croatia
| | - Anđela Vrdoljak
- Faculty of Food Technology Osijek; Josip Juraj Strossmayer University of Osijek; Osijek Croatia
| | - Drago Šubarić
- Faculty of Food Technology Osijek; Josip Juraj Strossmayer University of Osijek; Osijek Croatia
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Asghari-pour S, Noshad M, Nasehi B, Jooyandeh H, Beiraghi-Toosi S. Optimization of physicochemical and functional properties of corn-based snacks containing date kernel flour. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13821] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Affiliation(s)
- Sahar Asghari-pour
- Faculty of Animal Science and Food Technology, Department of Food Science and Technology; Khuzestan Agricultural Sciences and Natural Resources University; Mollasani Iran
| | - Mohammad Noshad
- Faculty of Animal Science and Food Technology, Department of Food Science and Technology; Khuzestan Agricultural Sciences and Natural Resources University; Mollasani Iran
| | - Behzad Nasehi
- Department of Agricultural Engineering and Technology; Payame Noor University (PNU); Ahvaz Iran
| | - Hossein Jooyandeh
- Faculty of Animal Science and Food Technology, Department of Food Science and Technology; Khuzestan Agricultural Sciences and Natural Resources University; Mollasani Iran
| | - Shahram Beiraghi-Toosi
- Food Processing Research Department; Food Science and Technology Research Institute, Academic Centre for Education, Culture and Research (ACECR); Mashhad Iran
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