Bioactivity of Antioxidants in Extruded Products Prepared from Purple Potato and Dry Pea Flours

Journal article

Peer reviewed

Balunkeswar NAYAK, Rui HAI LIU, Jose DE J BERRIOS, Juming TANG and Christopher DERITO

Journal of agricultural and food chemistry, Vol.59(15), pp.8233-8243

2011

Handle:

https://hdl.handle.net/2376/110209

PMID: 21615124

Abstract

Fundamental and applied biological sciences. Psychology

Food industries

Biological and medical sciences

Fruit and vegetable industries

7 Record Views

Title: Bioactivity of Antioxidants in Extruded Products Prepared from Purple Potato and Dry Pea Flours
Creators: Balunkeswar NAYAK - Department of Biological Systems Engineering, Washington State University, Pullman, Washington 99163, United States
Rui HAI LIU - Department of Food Science, Stocking Hall, Cornell University, Ithaca, New York 14853, United States
Jose DE J BERRIOS - Processed Foods Research Unit, Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan Street, Albany, California 94710, United States
Juming TANG - Department of Biological Systems Engineering, Washington State University, Pullman, Washington 99163, United States
Christopher DERITO - Department of Food Science, Stocking Hall, Cornell University, Ithaca, New York 14853, United States
Publication Details: Journal of agricultural and food chemistry, Vol.59(15), pp.8233-8243
Academic Unit: Biological Systems Engineering, Department of
Publisher: American Chemical Society; Washington, DC
Identifiers: 99900547175101842
Language: English
Resource Type: Journal article