Kernel Metadata Declaration — on demand

What the DOI identifies

DEVELOPMENT OF PROTEIN BASED SNACKS – A REVIEW ON WHEAT CHIPS

10.46243/jst.2022.v7.i03.pp47-52 · JournalArticle — an article in a journal · Digital · Visual · Language · en

Published 2022-05-25

Part of Journal of Science & Technology · ISSN 2456-5660 · vol. 7 · no. 3 · pp. 47–52

Principal agents

• Dr.A Lovelin Jerald Dr.A Lovelin Jerald (author → Author)
• Longman Publishers (publisher → Publisher)

Also in the record, outside the Kernel: the abstract, the licence, 4 links, 26 references. Source: Crossref (member 25296), registered 2024-02-16, last deposited 2026-09-17.

⬇ Record (JSON) ⬇ Declaration (XML)

System metadata — ISO 26324:2025, Annex B · DOI Handbook 10.1

Each element by the standard's name and the Handbook's (in grey), read off the record.

The record

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    "abstract": {
        "value": "Snack foods, notably chips, are widely enjoyed by people of all ages in the world. However, this commonly used potato chips, have resulted in various health issues of heart disease, cardiovascular issues etc., To overcome this issues, Wheat based chips ar e introduced. Wheat is a best energy source for humans since it is rich in carbohydrates. But it hasn't been used as a significant ingredient because its flavour and texture aren't the same as traditional potato chips. So wheat is used in conjunction with other ingredients to produce chips. This in turn, significantly affects the physical and nutritional properties of the chips as well as reduces the fat and water contents of the chips. Thus, this study analyses the methodology so far adopted to enrich the physical and nutritional properties of the wheat chip. It also compares the results of wheat flour chips made in combination with bromelain and papain which has great potential as a flour modification technology for producing wheat chips",
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            "unstructured": "Maetens E, Hettiarachchy N, Dewettinck K et al (2017) Physicochemical and nutritional properties of a healthy snack chip developed from germinated soybeans. LWT 84:505–510"
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            "unstructured": "Fadaei, V., Mohamadi, A. and Darani, K. (2013) Influence of Spirulinaplatensis powder on the starter culture viability in probiotic yoghurt containing spinach during cold storage. European Journal of Experimantal Biology, 3, 389-393"
        },
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            "unstructured": "Hafsa, Y.A., Amel, D., Samia, S. and Sidahmed, S. (2014) Evaluation of nutritional and sensory properties of bread enriched with Spirulina. Annals Food Science and Technology, 15(2), 270-275"
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            "doi": "10.1146/annurev-food-022811-101303",
            "unstructured": "Delcour, I.J. Joye, B. Pareyt, E. Wilderjans, K. Brijs, B. Lagrain Wheat gluten functionality as a quality determinant in cereal-based food products Annual Review of Food Science & Technology, 3 (1) (2012), pp. 469-492"
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            "doi": "10.1006/jcrs.2000.0360",
            "unstructured": "H. Singh, F. MacRitchie Application of polymer science to properties of gluten Journal of Cereal Science, 33 (3) (2001), pp. 231-243"
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            "unstructured": "H. Goesaert, K. Brijs, W.S. Veraverbeke, C.M. Courtin, K. Gebruers, J.A. Delcour Wheat flour constituents: How they impact bread quality, and how to impact their functionality Trends in Food Science & Technology, 16 (1–3) (2005), pp. 12-30"
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            "unstructured": "Hong, T., Zhao, Q., Xu, D., Yuan, Y., Ma, Y., Wu, F. and Xu, X., 2021. Effect of heat-treated flour on the quality and storage stability of fresh noodles. LWT, 146, p.111463"
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            "unstructured": "A. Kayacier, R.K. Singh Textural properties of baked tortilla chips Lebensmittel-Wissenschaft und-Technologie-Food Science and Technology, 36 (5) (2003), pp. 463-466"
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            "unstructured": "F.C. Ekezie, D. Sun, Z. Han, J. Cheng Microwave-assisted food processing technologies for enhancing product quality and process efficiency: A review of recent developments Trends in Food Science & Technology, 67 (2017), pp. 58-69"
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            "doi": "10.1111/jtxs.12635",
            "unstructured": "N. Kutlu, R. Pandiselvam, I. Saka, A. Kamiloglu, P. Sahni, A. Kothakota Impact of different microwave treatments on food texture Journal of Texture Studies (2021), pp. 1-28"
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            "key": "ref14",
            "doi": "10.1016/j.foodres.2013.02.033",
            "unstructured": "S. Chandrasekaran, S. Ramanathan, T. Basak Microwave food processing-a review Food Research International, 52 (1) (2013), pp. 243-261"
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            "doi": "10.1016/j.lwt.2021.111441",
            "unstructured": "M. Pravitha, M.R. Manikantan, V.A. Kumar, S. Beegum, R. Pandiselvam Optimization of process parameters for the production of jaggery infused osmo-dehydrated coconut chips Lebensmittel-Wissenschaft und-Technologie-Food Science and Technology, 146 (2021)"
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            "key": "ref16",
            "doi": "10.1016/j.fbio.2020.100825",
            "unstructured": "Y. Su, M. Zhang, B. Chitrakar, W. Zhang Reduction of oil uptake with osmotic dehydration and coating pre-treatment in microwave-assisted vacuum fried potato chips Food Bioscience, 39 (2021)"
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            "doi": "10.1016/j.lwt.2021.113043",
            "unstructured": "Xu, D., Guan, W., Wu, F., Jin, Y., Yang, N., Jin, Z. and Xu, X., 2022. Improvement of baked wheat chips quality by protease-mediated enzymatic hydrolysis of wheat flour. LWT, p.113043"
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            "key": "ref18",
            "doi": "10.1063/1.5125540",
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            "key": "ref19",
            "doi": "10.15586/qas.v13i1.844",
            "unstructured": "Durmaz, A. and Yuksel, F., 2021. Deep fried wheat chips added with potato peel flour—Effect on quality parameters. Quality Assurance and Safety of Crops & Foods, 13(1), pp.115-124"
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            "doi": "10.1016/j.lwt.2014.03.032",
            "unstructured": "Kayacier, A., Yüksel, F. and Karaman, S., 2014. Simplex lattice mixture design approach on physicochemical and sensory properties of wheat chips enriched with different legume flours: An optimization study based on sensory properties. LWT-Food Science and Technology, 58(2), pp.639-648"
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            "unstructured": "Yuksel, F., Karaman, S. and Kayacier, A., 2014. Enrichment of wheat chips with omega-3 fatty acid by flaxseed addition: Textural and some physicochemical properties. Food Chemistry, 145, pp.910-917"
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            "doi": "10.1007/s11947-013-1096-6",
            "unstructured": "Kayacier, A., Yüksel, F. and Karaman, S., 2014. Response surface methodology study for optimization of effects of fibre level, frying temperature, and frying time on some physicochemical, textural, and sensory properties of wheat chips enriched with apple fibre. Food and Bioprocess Technology, 7(1), pp.133-147"
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            "unstructured": "BabacanCevik, S., Kahraman, K. and Ekici, L., 2021. Production of oven-baked wheat chips enriched with red lentil: an optimization study by response surface methodology. Journal of Food Science and Technology, pp.1-12"
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            "unstructured": "Yuksel, F., 2017. Effect of powder of macaroni boiling water (by-product) on textural, oil uptake, physicochemical, sensory and morphological properties of fried wheat chips. Journal of Food Measurement and Characterization, 11(1), pp.290-298"
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            "unstructured": "Jiang, H., Hettiararchchy, N.S. and Horax, R., 2018. Physical properties and estimated glycemic index of protein-enriched sorghum based chips. Journal of food science and technology, 55(3), pp.891-898"
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            "unstructured": "Suriati, L., Rudianta, I.N., Candra, P. and Sukmawati, I.G.A., 2017. The Influence of Wheat Flour and Tapioca Comparison Against Characteristics of The Chips Beluntas Leaves During Storage. SEAS (Sustainable Environment Agricultural Science), 1(2), pp.32-38"
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The Kernel Metadata Declaration

DOIMetadataKernel.xsd · namespace http://www.doi.org/2010/DOISchema · Attribute Value Sets 2.3 · draft — the agency's DOI name is filled in on accreditation

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