228 related articles for article (PubMed ID: 34063375)
1. Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review.
Cotacallapa-Sucapuca M; Vega EN; Maieves HA; Berrios JJ; Morales P; Fernández-Ruiz V; Cámara M
Foods; 2021 May; 10(5):. PubMed ID: 34063375
[TBL] [Abstract][Full Text] [Related]
2. Pulse-based snacks as functional foods: Processing challenges and biological potential.
Escobedo A; Mojica L
Compr Rev Food Sci Food Saf; 2021 Sep; 20(5):4678-4702. PubMed ID: 34324249
[TBL] [Abstract][Full Text] [Related]
3. A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources.
Mironeasa S; Coţovanu I; Mironeasa C; Ungureanu-Iuga M
Antioxidants (Basel); 2023 Jul; 12(7):. PubMed ID: 37507991
[TBL] [Abstract][Full Text] [Related]
4. Extrusion as a tool to enhance the nutritional and bioactive potential of cereal and legume by-products.
Orozco-Angelino X; Espinosa-Ramírez J; Serna-Saldívar SO
Food Res Int; 2023 Jul; 169():112889. PubMed ID: 37254337
[TBL] [Abstract][Full Text] [Related]
5. Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review.
Pedrosa MM; Guillamón E; Arribas C
Foods; 2021 Feb; 10(2):. PubMed ID: 33572460
[TBL] [Abstract][Full Text] [Related]
6. Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours.
Ciudad-Mulero M; Barros L; Fernandes Â; Berrios JJ; Cámara M; Morales P; Fernández-Ruiz V; Ferreira ICFR
Food Funct; 2018 Feb; 9(2):819-829. PubMed ID: 29359222
[TBL] [Abstract][Full Text] [Related]
7. Food extrusion.
Harper JM
CRC Crit Rev Food Sci Nutr; 1978; 11(2):155-215. PubMed ID: 378548
[TBL] [Abstract][Full Text] [Related]
8. Use of lipid-based nutrient supplements (LNS) to improve the nutrient adequacy of general food distribution rations for vulnerable sub-groups in emergency settings.
Chaparro CM; Dewey KG
Matern Child Nutr; 2010 Jan; 6 Suppl 1(Suppl 1):1-69. PubMed ID: 20055936
[TBL] [Abstract][Full Text] [Related]
9. Extrusion and nixtamalization conditions influence the magnitude of change in the nutrients and bioactive components of cereals and legumes.
Kamau EH; Nkhata SG; Ayua EO
Food Sci Nutr; 2020 Apr; 8(4):1753-1765. PubMed ID: 32328241
[TBL] [Abstract][Full Text] [Related]
10. The Development of Expanded Snack Product Made from Pumpkin Flour-Corn Grits: Effect of Extrusion Conditions and Formulations on Physical Characteristics and Microstructure.
Nor NM; Carr A; Hardacre A; Brennan CS
Foods; 2013 May; 2(2):160-169. PubMed ID: 28239106
[TBL] [Abstract][Full Text] [Related]
11. Extrusion of a Curcuminoid-Enriched Oat Fiber-Corn-Based Snack Product.
Sayanjali S; Sanguansri L; Ying D; Buckow R; Gras S; Augustin MA
J Food Sci; 2019 Feb; 84(2):284-291. PubMed ID: 30648743
[TBL] [Abstract][Full Text] [Related]
12. Extrusion processing of raw food materials and by-products: A review.
Offiah V; Kontogiorgos V; Falade KO
Crit Rev Food Sci Nutr; 2019; 59(18):2979-2998. PubMed ID: 29787291
[TBL] [Abstract][Full Text] [Related]
13. Texture, sensory properties and functionality of extruded snacks from pulses and pseudocereal proteins.
Martin A; Schmidt V; Osen R; Bez J; Ortner E; Mittermaier S
J Sci Food Agric; 2022 Sep; 102(12):5011-5021. PubMed ID: 33349965
[TBL] [Abstract][Full Text] [Related]
14. Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice.
Ciudad-Mulero M; Vega EN; García-Herrera P; Pedrosa MM; Arribas C; Berrios JJ; Cámara M; Fernández-Ruiz V; Morales P
Molecules; 2022 Feb; 27(3):. PubMed ID: 35164408
[TBL] [Abstract][Full Text] [Related]
15. Nutritional and Nutraceutical Properties of Selected Pulses to Promote Gluten-Free Food Products.
Palomares-Navarro MJ; Sánchez-Quezada V; Palomares-Navarro JJ; Ayala-Zavala JF; Loarca-Piña G
Plant Foods Hum Nutr; 2023 Jun; 78(2):253-260. PubMed ID: 37289377
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Effects of extrusion processing on the bioactive constituents, in vitro digestibility, amino acid composition, and antioxidant potential of novel gluten-free extruded snacks fortified with cowpea and whey protein concentrate.
Nadeesha Dilrukshi HN; Torrico DD; Brennan MA; Brennan CS
Food Chem; 2022 Sep; 389():133107. PubMed ID: 35526287
[TBL] [Abstract][Full Text] [Related]
18. Antioxidant Phytochemicals in Pulses and their Relation to Human Health: A Review.
Ciudad-Mulero M; Matallana-González MC; Cámara M; Fernández-Ruiz V; Morales P
Curr Pharm Des; 2020; 26(16):1880-1897. PubMed ID: 32013818
[TBL] [Abstract][Full Text] [Related]
19. Use of Legumes in Extrusion Cooking: A Review.
Pasqualone A; Costantini M; Coldea TE; Summo C
Foods; 2020 Jul; 9(7):. PubMed ID: 32698316
[TBL] [Abstract][Full Text] [Related]
20. Novel gluten-free formulations from lentil flours and nutritional yeast: Evaluation of extrusion effect on phytochemicals and non-nutritional factors.
Ciudad-Mulero M; Fernández-Ruiz V; Cuadrado C; Arribas C; Pedrosa MM; De J Berrios J; Pan J; Morales P
Food Chem; 2020 Jun; 315():126175. PubMed ID: 31991254
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]