135 related articles for article (PubMed ID: 33483848)
1. Physical Characterization of Maize Grits Expanded Snacks and Changes in the Carotenoid Profile.
Romero Rodríguez JA; Ascheri JLR; da Silva Lopes AJ; Vargas-Solórzano JW; Pacheco S; de Jesus MSC
Plant Foods Hum Nutr; 2021 Mar; 76(1):68-75. PubMed ID: 33483848
[TBL] [Abstract][Full Text] [Related]
2. Effects of some extrusion variables on physicochemical characteristics of extruded corn starch-passion fruit pulp (Passiflora edulis) snacks.
Cortés RN; Guzmán IV; Martínez-Bustos F
Plant Foods Hum Nutr; 2014 Dec; 69(4):365-71. PubMed ID: 25447553
[TBL] [Abstract][Full Text] [Related]
3. Effects of particle size and moisture content of maize grits on physical properties of expanded snacks.
Sharifi S; Majzoobi M; Farahnaky A
J Texture Stud; 2021 Feb; 52(1):110-123. PubMed ID: 33048347
[TBL] [Abstract][Full Text] [Related]
4. Influence of process parameters on physical properties and specific mechanical energy of healthy mushroom-rice snacks and optimization of extrusion process parameters using response surface methodology.
Kantrong H; Charunuch C; Limsangouan N; Pengpinit W
J Food Sci Technol; 2018 Sep; 55(9):3462-3472. PubMed ID: 30150805
[TBL] [Abstract][Full Text] [Related]
5. Carotenoid degradation rate in milled grain of dent maize hybrids and its relationship with the grain physicochemical properties.
Gunjević V; Majerić Musa M; Zurak D; Svečnjak Z; Duvnjak M; Grbeša D; Kljak K
Food Res Int; 2024 Feb; 177():113909. PubMed ID: 38225147
[TBL] [Abstract][Full Text] [Related]
6. Influence of dried Hokkaido pumpkin and ascorbic acid addition on chemical properties and colour of corn extrudates.
Obradović V; Babić J; Šubarić D; Jozinović A; Ačkar Đ; Klarić I
Food Chem; 2015 Sep; 183():136-43. PubMed ID: 25863621
[TBL] [Abstract][Full Text] [Related]
7. β-Carotene bioaccessibility from biofortified maize (Zea mays) is related to its density and is negatively influenced by lutein and zeaxanthin.
Dube N; Mashurabad PC; Hossain F; Pullakhandam R; Thingnganing L; Bharatraj DK
Food Funct; 2018 Jan; 9(1):379-388. PubMed ID: 29215107
[TBL] [Abstract][Full Text] [Related]
8. Physicochemical and nutritional properties of extrudates from food grade distiller's dried grains, garbanzo flour, and corn grits.
Singha P; Singh SK; Muthukumarappan K; Krishnan P
Food Sci Nutr; 2018 Oct; 6(7):1914-1926. PubMed ID: 30349681
[TBL] [Abstract][Full Text] [Related]
9. Provitamin A carotenoids from an engineered high-carotenoid maize are bioavailable and zeaxanthin does not compromise β-carotene absorption in poultry.
Díaz-Gómez J; Moreno JA; Angulo E; Sandmann G; Zhu C; Capell T; Nogareda C
Transgenic Res; 2017 Oct; 26(5):591-601. PubMed ID: 28646243
[TBL] [Abstract][Full Text] [Related]
10. Effects of three cooking methods on content changes and absorption efficiencies of carotenoids in maize.
Zhang S; Ji J; Zhang S; Guan C; Wang G
Food Funct; 2020 Jan; 11(1):944-954. PubMed ID: 31956878
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. 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]
14. 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]
15. Determination of carotenoids in yellow maize, the effects of saponification and food preparations.
Muzhingi T; Yeum KJ; Russell RM; Johnson EJ; Qin J; Tang G
Int J Vitam Nutr Res; 2008 May; 78(3):112-20. PubMed ID: 19003733
[TBL] [Abstract][Full Text] [Related]
16. β-Cryptoxanthin biofortified maize (Zea mays) increases β-cryptoxanthin concentration and enhances the color of chicken egg yolk.
Liu YQ; Davis CR; Schmaelzle ST; Rocheford T; Cook ME; Tanumihardjo SA
Poult Sci; 2012 Feb; 91(2):432-8. PubMed ID: 22252357
[TBL] [Abstract][Full Text] [Related]
17. Healthy Ready-to-Eat Expanded Snack with High Nutritional and Antioxidant Value Produced from Whole Amarantin Transgenic Maize and Black Common Bean.
Espinoza-Moreno RJ; Reyes-Moreno C; Milán-Carrillo J; López-Valenzuela JA; Paredes-López O; Gutiérrez-Dorado R
Plant Foods Hum Nutr; 2016 Jun; 71(2):218-24. PubMed ID: 27170034
[TBL] [Abstract][Full Text] [Related]
18. Carotenoid and color changes in traditionally flaked and extruded products.
Cueto M; Farroni A; Schoenlechner R; Schleining G; Buera P
Food Chem; 2017 Aug; 229():640-645. PubMed ID: 28372225
[TBL] [Abstract][Full Text] [Related]
19. Influence of heat and moisture treatment on carotenoids, phenolic content, and antioxidant capacity of orange maize flour.
Beta T; Hwang T
Food Chem; 2018 Apr; 246():58-64. PubMed ID: 29291878
[TBL] [Abstract][Full Text] [Related]
20. Influence of Cooking Conditions on Carotenoid Content and Stability in Porridges Prepared from High-Carotenoid Maize.
Díaz-Gómez J; Ramos AJ; Zhu C; Martín-Belloso O; Soliva-Fortuny R
Plant Foods Hum Nutr; 2017 Jun; 72(2):113-119. PubMed ID: 28357537
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
