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Journal Abstract Search

427 related items for PubMed ID: 10795575

  • 41. Optimization, modeling, and characterization study for the physicochemical properties of raw banana and defatted soy composite extrudates.
    Pandey S, Kumar A, Rao PS.
    Food Chem; 2021 Mar 01; 339():127865. PubMed ID: 32861929
    [Abstract] [Full Text] [Related]

  • 42. 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 01; 6(7):1914-1926. PubMed ID: 30349681
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  • 45. 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 17; 10(2):. PubMed ID: 33671237
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  • 46. Effects of extrusion cooking on some functional properties of soy-sweet potato mixtures--a response surface analysis.
    Iwe MO.
    Plant Foods Hum Nutr; 2000 Feb 17; 55(2):169-84. PubMed ID: 10898486
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  • 48. Development and evaluation of extruded ready-to-eat snack from optimized rice, kersting's groundnut and lemon pomace composite flours.
    Awolu OO, Magoh AO, Ojewumi ME.
    J Food Sci Technol; 2020 Jan 17; 57(1):86-95. PubMed ID: 31975711
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  • 50. Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures.
    Neder-Suárez D, Amaya-Guerra CA, Quintero-Ramos A, Pérez-Carrillo E, Alanís-Guzmán MG, Báez-González JG, García-Díaz CL, Núñez-González MA, Lardizábal-Gutiérrez D, Jiménez-Castro JA.
    Molecules; 2016 Aug 15; 21(8):. PubMed ID: 27537864
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  • 51. Optimization of maize-millet based soy fortified composite flour for preparation of RTE extruded products using D-optimal mixture design.
    Sahu C, Patel S.
    J Food Sci Technol; 2021 Jul 15; 58(7):2651-2660. PubMed ID: 34194100
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  • 52. Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization.
    Menchaca-Armenta M, Ramírez-Wong B, Torres-Chávez PI, Quintero-Ramos A, Ledesma-Osuna AI, Frutos MJ, Gutiérrez-Dorado R, Campas-Baypoli ON, Morales-Rosas I.
    J Food Sci; 2020 Jul 15; 85(7):2143-2152. PubMed ID: 32567692
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  • 53. Online shear viscosity measurement of starchy melts enriched in wheat bran.
    Robin F, Bovet N, Pineau N, Schuchmann HP, Palzer S.
    J Food Sci; 2011 Jul 15; 76(5):E405-12. PubMed ID: 22417431
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  • 54. Effects of temperature, moisture and residence time in the properties of full fat soybean flour produced in a twin extruder.
    Serna-Saldivar SO, Cabral LC.
    Arch Latinoam Nutr; 1997 Mar 15; 47(1):66-9. PubMed ID: 9429645
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  • 55. Effect of the extrusion on functional properties and mineral dialyzability from Phaseolus vulgaris bean flour.
    Drago SR, Velasco-González OH, Torres RL, González RJ, Valencia ME.
    Plant Foods Hum Nutr; 2007 Jun 15; 62(2):43-8. PubMed ID: 17318423
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  • 56. Extrusion of fermented rice-black gram flour for development of functional snacks: Characterization, optimization and sensory analysis.
    Rani P, Kumar A, Purohit SR, Rao PS.
    J Food Sci Technol; 2021 Feb 15; 58(2):494-509. PubMed ID: 33568843
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  • 57. Production and characterization of Xanthosoma sagittifolium and Colocasia esculenta flours.
    Pérez EE, Gutiérrez ME, De Delahaye EP, Tovar J, Lares M.
    J Food Sci; 2007 Aug 15; 72(6):S367-72. PubMed ID: 17995692
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  • 58. Quality evaluation of millet-soy blended extrudates formulated through linear programming.
    Balasubramanian S, Singh KK, Patil RT, Onkar KK.
    J Food Sci Technol; 2012 Aug 15; 49(4):450-8. PubMed ID: 23904653
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  • 59. Effect of delayed harvesting and pre-treatment methods on the antinutritional contents of trifoliate yam flour.
    Abiodun OA, Akinoso R.
    Food Chem; 2014 Mar 01; 146():515-20. PubMed ID: 24176376
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  • 60. [Chemical changes in sorghum during the extrusion and tortilla preparation process].
    Martínez F, Ciacco CF.
    Arch Latinoam Nutr; 1992 Mar 01; 42(1):52-8. PubMed ID: 1308646
    [Abstract] [Full Text] [Related]

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