چکیده مقاله
The extrusion process was used in the 1950s decade for the first time It is a thermoplastic process with high temperature resistance and a low time period Nowadays, this process is used in food industries with the aim of production of foods with specified technological properties that can make life easier and faster by higher enjoyment and contentment of customers It can increase the variety of foods by its special process and effects Since extrusion is a multi stage process, it has various effects on nutritional quality including destroying anti nutritional agents, starch gelatination, and decreasing lipid oxidation Moreover, it is a useful process in food industries that can help producers to modify the rheological and technological properties of foods to change the final product characteristics These changes could be done just as creativity in foods and their flavor or aroma, or can be done by the aim of providing foods for a target special group of society This study aimed to increase knowledge about the extrusion process for better usage of this process for the development of healthful food products
کلیدواژهها
نویسندگان
Nasim Khorshidian
Assistant professor, Department of Food Technology Research, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran
راضیه کاشی
Graduate student of Food Science and Technology Engineering, Semnan University of Medical Sciences, Iran
شیوه ارجاع
Khorshidian, Nasim and Kashi, Razie,1400,Review on Extrusion Process and its Effects on Nutrients,Fifth International Conference on Interdisciplinary Studies in Iranian Food Industry and Nutrition Sciences,Tehran
ارائهشده در
مجموعه مقالات پنجمین همایش بین المللی مطالعات میان رشته ای در صنایع غذایی و علوم تغذیه ایران26 آبان 1400 · تهران