154 related articles for article (PubMed ID: 37371983)
1. Nutritional Characteristics of New Generation Extruded Snack Pellets with Edible Cricket Flour Processed at Various Extrusion Conditions.
Combrzyński M; Oniszczuk T; Wójtowicz A; Biernacka B; Wojtunik-Kulesza K; Bąkowski M; Różyło R; Szponar J; Soja J; Oniszczuk A
Antioxidants (Basel); 2023 Jun; 12(6):. PubMed ID: 37371983
[TBL] [Abstract][Full Text] [Related]
2. Fresh Chokeberry (
Wójtowicz A; Combrzyński M; Biernacka B; Różyło R; Bąkowski M; Wojtunik-Kulesza K; Mołdoch J; Kowalska I
Plants (Basel); 2023 Sep; 12(18):. PubMed ID: 37765442
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Wheat Bread Enriched with House Cricket Powder (
Gantner M; Sadowska A; Piotrowska A; Kulik K; Sionek B; Kostyra E
Molecules; 2024 Feb; 29(3):. PubMed ID: 38338455
[TBL] [Abstract][Full Text] [Related]
5. Effect of House Cricket (Acheta domesticus) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various Formulations.
Kim HW; Setyabrata D; Lee Y; Jones OG; Kim YHB
J Food Sci; 2017 Dec; 82(12):2787-2793. PubMed ID: 29095501
[TBL] [Abstract][Full Text] [Related]
6. The Effect of Fresh Kale (
Soja J; Combrzyński M; Oniszczuk T; Biernacka B; Wójtowicz A; Kupryaniuk K; Wojtunik-Kulesza K; Bąkowski M; Gancarz M; Mołdoch J; Szponar J; Oniszczuk A
Molecules; 2023 Feb; 28(4):. PubMed ID: 36838822
[TBL] [Abstract][Full Text] [Related]
7. Characteristics of Newly Developed Extruded Products Supplemented with Plants in a Form of Microwave-Expanded Snacks.
Lisiecka K; Wójtowicz A; Gancarz M
Materials (Basel); 2021 May; 14(11):. PubMed ID: 34073919
[TBL] [Abstract][Full Text] [Related]
8. Whole nuña bean (Phaseolus vulgaris L.) flour showed higher direct expansion during extrusion processing at relatively lower temperatures.
Pietrysiak E; Zhu Y; Gu BJ; Ganjyal GM
J Food Sci; 2020 Jul; 85(7):2134-2142. PubMed ID: 32506502
[TBL] [Abstract][Full Text] [Related]
9. Bioactive Compounds and Antioxidant Composition of Nut Bars with Addition of Various Edible Insect Flours.
Gumul D; Oracz J; Kowalski S; Mikulec A; Skotnicka M; Karwowska K; Areczuk A
Molecules; 2023 Apr; 28(8):. PubMed ID: 37110790
[TBL] [Abstract][Full Text] [Related]
10. Effect of extrusion conditions and lipoxygenase inactivation treatment on the physical and nutritional properties of corn/cowpea (Vigna unguiculata) blends.
Sosa-Moguel O; Ruiz-Ruiz J; Martínez-Ayala A; González R; Drago S; Betancur-Ancona D; Chel-Guerrero L
Int J Food Sci Nutr; 2009; 60 Suppl 7():341-54. PubMed ID: 19763991
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Effect of extrusion processing on techno-functional, textural and bioactive properties of whole-grain corn flour-based breakfast cereals sweetened with honey.
Bobade H; Singh A; Sharma S; Gupta A; Singh B
J Texture Stud; 2022 Sep; 53(5):672-683. PubMed ID: 35722898
[TBL] [Abstract][Full Text] [Related]
13. The Potential for the Use of Edible Insects in the Production of Protein Supplements for Athletes.
Zielińska E; Pankiewicz U
Foods; 2023 Oct; 12(19):. PubMed ID: 37835307
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Third generation snacks manufactured from orange by-products: physicochemical and nutritional characterization.
Tovar-Jiménez X; Caro-Corrales J; Gómez-Aldapa CA; Zazueta-Morales J; Limón-Valenzuela V; Castro-Rosas J; Hernández-Ávila J; Aguilar-Palazuelos E
J Food Sci Technol; 2015 Oct; 52(10):6607-14. PubMed ID: 26396407
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Food Industry By-Products as Raw Materials in the Production of Value-Added Corn Snack Products.
Jozinović A; Šubarić D; Ačkar Đ; Babić J; Orkić V; Guberac S; Miličević B
Foods; 2021 Apr; 10(5):. PubMed ID: 33925910
[TBL] [Abstract][Full Text] [Related]
18. Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour.
Sarawong C; Schoenlechner R; Sekiguchi K; Berghofer E; Ng PK
Food Chem; 2014 Jan; 143():33-9. PubMed ID: 24054209
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Rheological Characterization of Chapatti (Roti) Enriched with Flour or Paste of House Crickets (
Khatun H; Van Der Borght M; Akhtaruzzaman M; Claes J
Foods; 2021 Nov; 10(11):. PubMed ID: 34829031
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]