The development of a choline rich cereal based functional food: Effect of processing and storage
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- 作者：Justice Asomaning asomanin@ualberta.ca" class="auth_mail" title="E-mail the corresponding author ; Yuan Yuan Zhao yz3@ualberta.ca" class="auth_mail" title="E-mail the corresponding author ; Erin D. Lewis edlewis@ualberta.ca" class="auth_mail" title="E-mail the corresponding author ; Jianping Wu jwu3@ales.ualberta.ca" class="auth_mail" title="E-mail the corresponding author ; René ; L. Jacobs rjacobs@ualberta.ca" class="auth_mail" title="E-mail the corresponding author ; Catherine J. Field cjfield@ualberta.ca" class="auth_mail" title="E-mail the corresponding author ; Jonathan M. Curtis ; jcurtis1@ualberta.ca" class="auth_mail" title="E-mail the corresponding author
- 关键词：Choline ; Extrusion ; Cereal ; Egg yolk ; Phospholipids ; Storage stability
- 刊名：LWT - Food Science and Technology
- 出版年：2017
- 出版时间：January 2017
- 年：2017
- 卷：75
- 期：Complete
- 页码：447-452
- 全文大小：298 K
文摘
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A choline rich cereal based functional food was developed through extrusion.
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A 30 g serving of the cereal product has the choline content of a medium sized egg.
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A 30 g serving has only 20% of the cholesterol content of a medium sized egg.
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12 weeks of storage did not affect total fat, choline or tocopherol content.
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