Extrusion processing: A strategy for improving the functional components, physicochemical properties, and health benefits of whole grains

Cuiping Yi, Nannan Qiang,Hong Zhu,Qian Xiao,Zuyin Li

Food Research International（2022）

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摘要

•Whole grains provide a variety of nutrients and bioactive substances.•Extrusion modifies the physicochemical properties of whole grains.•Consuming extruded whole grain foods could reduce the risk of chronic diseases.

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关键词

Whole grains,Extrusion,Bioactive components,Physicochemical properties,Chronic diseases,Health benefits

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