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Journal Abstract Search

427 related items for PubMed ID: 10795575

  • 1. Effects of selected process parameters in extrusion of yam flour (Dioscorea rotundata) on physicochemical properties of the extrudates.
    Sebio L, Chang YK.
    Nahrung; 2000 Apr; 44(2):96-101. PubMed ID: 10795575
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  • 4. Effect of extrusion temperature and screw speed on properties of oat and rice flour extrudates.
    Sandrin R, Caon T, Zibetti AW, de Francisco A.
    J Sci Food Agric; 2018 Jul; 98(9):3427-3436. PubMed ID: 29282744
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  • 5. Proximate composition and some functional properties of extrusion cooked soybean and sweet potato blends.
    Iwe MO, Ngoddy PO.
    Plant Foods Hum Nutr; 1999 Jul; 53(2):121-32. PubMed ID: 10472789
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  • 6. Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking.
    Luo S, Koksel F.
    J Food Sci; 2020 Sep; 85(9):2688-2698. PubMed ID: 32856311
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  • 7. 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 15; 143():33-9. PubMed ID: 24054209
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  • 8. Mechanism of feed moisture levels in extrusion treatment to improve the instant properties of Chinese yam (Dioscorea opposita Thunb.) flour.
    Ouyang J, Fan K, Li Q, Wang F, Li W, Su X.
    Food Chem; 2024 Jan 15; 431():137056. PubMed ID: 37573749
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  • 9. Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality.
    Rodríguez-Martínez NA, Salazar-García MG, Ramírez-Wong B, Islas-Rubio AR, Platt-Lucero LC, Morales-Rosas I, Marquez-Melendez R, Martínez-Bustos F.
    Plant Foods Hum Nutr; 2015 Sep 15; 70(3):275-80. PubMed ID: 26059113
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  • 10. Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion.
    Gu BJ, Masli MDP, Ganjyal GM.
    J Food Sci; 2020 Feb 15; 85(2):404-413. PubMed ID: 31887250
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  • 11. 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 15; 52(5):2634-45. PubMed ID: 25892761
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  • 13. Effects of extrusion conditions on physical and nutritional properties of extruded whole grain red sorghum (sorghum spp).
    Llopart EE, Drago SR, De Greef DM, Torres RL, González RJ.
    Int J Food Sci Nutr; 2014 Feb 15; 65(1):34-41. PubMed ID: 24059748
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  • 14. Quality characteristics and acceptability of 'amala' (yam-based thick paste) as influenced by particle size categorization of yam (Dioscorea rotundata) flour.
    Ayodele BC, Bolade MK, Usman MA.
    Food Sci Technol Int; 2013 Feb 15; 19(1):35-43. PubMed ID: 23239762
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  • 15. 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 15; 85(7):2134-2142. PubMed ID: 32506502
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  • 16. Effect of process and machine parameters on physical properties of extrudate during extrusion cooking of sorghum, horse gram and defatted soy flour blends.
    Basediya AL, Pandey S, Shrivastava SP, Khan KA, Nema A.
    J Food Sci Technol; 2013 Feb 15; 50(1):44-52. PubMed ID: 24425886
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  • 17. Effect of extrusion process variables on physical and chemical properties of extruded oat products.
    Gutkoski LC, El-Dash AA.
    Plant Foods Hum Nutr; 1999 Feb 15; 54(4):315-25. PubMed ID: 10798342
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  • 18. Salts soaking treatment for improving the textural and functional properties of trifoliate yam (Dioscorea dumetorum) hardened tubers.
    Medoua GN, Mbome IL, Egbe TA, Mbofung CM.
    J Food Sci; 2007 Oct 15; 72(8):E464-9. PubMed ID: 17995606
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  • 19. The effect of moisture content on physicochemical properties of extruded waxy and non-waxy rice flour.
    Jongsutjarittam O, Charoenrein S.
    Carbohydr Polym; 2014 Dec 19; 114():133-140. PubMed ID: 25263873
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  • 20. 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 Dec 19; 16(2):135-147. PubMed ID: 28703954
    [Abstract] [Full Text] [Related]

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