137 related articles for article (PubMed ID: 25892805)
1. Study of extrusion behaviour and porridge making characteristics of wheat and guava blends.
Gandhi N; Singh B
J Food Sci Technol; 2015 May; 52(5):3030-6. PubMed ID: 25892805
[TBL] [Abstract][Full Text] [Related]
2. Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food.
Seth D; Badwaik LS; Ganapathy V
J Food Sci Technol; 2015 Mar; 52(3):1830-8. PubMed ID: 25745265
[TBL] [Abstract][Full Text] [Related]
3. Proximate composition and some functional properties of extrusion cooked soybean and sweet potato blends.
Iwe MO; Ngoddy PO
Plant Foods Hum Nutr; 1999; 53(2):121-32. PubMed ID: 10472789
[TBL] [Abstract][Full Text] [Related]
4. Effects of extrusion conditions on the physicochemical properties of extruded red ginseng.
Gui Y; Gil SK; Ryu GH
Prev Nutr Food Sci; 2012 Sep; 17(3):203-9. PubMed ID: 24471085
[TBL] [Abstract][Full Text] [Related]
5. Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking.
Rangira I; Gu BJ; Ek P; Ganjyal GM
J Food Sci; 2020 Oct; 85(10):3333-3344. PubMed ID: 32949029
[TBL] [Abstract][Full Text] [Related]
6. Effects of extrusion variables on the properties of waxy hulless barley extrudates.
Köksel H; Ryu GH; Başman A; Demiralp H; Ng PK
Nahrung; 2004 Feb; 48(1):19-24. PubMed ID: 15053346
[TBL] [Abstract][Full Text] [Related]
7. Evaluation of selected properties of gluten-free instant gruels processed under various extrusion-cook- ing conditions.
Kręcisz M; Wójtowicz A
Acta Sci Pol Technol Aliment; 2017; 16(2):135-147. PubMed ID: 28703954
[TBL] [Abstract][Full Text] [Related]
8. Optimizing the extrusion conditions for the production of expanded intermediate wheatgrass (Thinopyrum intermedium) products.
Boakye PG; Okyere AY; Kougblenou I; Kowalski R; Ismail BP; Annor GA
J Food Sci; 2022 Aug; 87(8):3496-3512. PubMed ID: 35781707
[TBL] [Abstract][Full Text] [Related]
9. Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks.
Gat Y; Ananthanarayan L
J Food Sci Technol; 2015 May; 52(5):2634-45. PubMed ID: 25892761
[TBL] [Abstract][Full Text] [Related]
10. Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions.
Singha P; Muthukumarappan K
Food Sci Technol Int; 2018 Jul; 24(5):447-462. PubMed ID: 29614869
[TBL] [Abstract][Full Text] [Related]
11. Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends.
Altaf U; Hussain SZ; Qadri T; Iftikhar F; Naseer B; Rather AH
J Food Sci Technol; 2021 Mar; 58(3):1143-1155. PubMed ID: 33678896
[TBL] [Abstract][Full Text] [Related]
12. Influence of germination and extrusion with CO(2) injection on physicochemical properties of wheat extrudates.
Singkhornart S; Edou-ondo S; Ryu GH
Food Chem; 2014 Jan; 143():122-31. PubMed ID: 24054221
[TBL] [Abstract][Full Text] [Related]
13. Effects of operative conditions on products obtained of starch-oil mixtures by single-screw extrusion.
Włodarczyk-Stasiak M; Mazurek A; Jamroz J
Acta Sci Pol Technol Aliment; 2017; 16(2):191-198. PubMed ID: 28703959
[TBL] [Abstract][Full Text] [Related]
14. Influence of legume-derived proteins with varying solubility on the direct expansion of corn starch during twin-screw extrusion processing.
Downs B; Skrzypczak K; Richter JK; Krajka T; Ikuse M; Bernin JB; Ganjyal GM
J Food Sci; 2023 Oct; 88(10):4169-4179. PubMed ID: 37712742
[TBL] [Abstract][Full Text] [Related]
15. Effect of blend moisture and extrusion temperature on physical properties of everlasting pea-wheat extrudates.
Zarzycki P; Kasprzak M; Rzedzicki Z; Sobota A; Wirkijowska A; Sykut-Domańska E
J Food Sci Technol; 2015 Oct; 52(10):6663-70. PubMed ID: 26396414
[TBL] [Abstract][Full Text] [Related]
16. Physical and functional properties of arrowroot starch extrudates.
Jyothi AN; Sheriff JT; Sajeev MS
J Food Sci; 2009 Mar; 74(2):E97-104. PubMed ID: 19323747
[TBL] [Abstract][Full Text] [Related]
17. Investigation of process and product parameters for physicochemical properties of rice and mung bean (
Sharma C; Singh B; Hussain SZ; Sharma S
J Food Sci Technol; 2017 May; 54(6):1711-1720. PubMed ID: 28559630
[No Abstract] [Full Text] [Related]
18. Effect of Wheat Gluten and Peanut Protein Ratio on the Moisture Distribution and Textural Quality of High-Moisture Extruded Meat Analogs from an Extruder Response Perspective.
Zhang R; Yang Y; Liu Q; Xu L; Bao H; Ren X; Jin Z; Jiao A
Foods; 2023 Apr; 12(8):. PubMed ID: 37107491
[TBL] [Abstract][Full Text] [Related]
19. Twin-screw extrusion of cassava starch and isolated soybean protein blends.
Chang YK; Hashimoto JM; Moura-Alcioli R; Martínez-Bustos F
Nahrung; 2001 Aug; 45(4):234-40. PubMed ID: 11534460
[TBL] [Abstract][Full Text] [Related]
20. Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour.
Liu Y; Liu M; Huang S; Zhang Z
Foods; 2021 Feb; 10(2):. PubMed ID: 33671237
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]