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Journal Abstract Search

289 related items for PubMed ID: 1308646

  • 1. [Chemical changes in sorghum during the extrusion and tortilla preparation process].
    Martínez F, Ciacco CF.
    Arch Latinoam Nutr; 1992 Mar; 42(1):52-8. PubMed ID: 1308646
    [Abstract] [Full Text] [Related]

  • 2. [Effect of the sorghum extraction process on the color of the flour and tortillas made from mixtures with lime-treated cornmeal].
    Martínez F, Ciacco CF, Salinas Y.
    Arch Latinoam Nutr; 1992 Jun; 42(2):155-60. PubMed ID: 1341855
    [Abstract] [Full Text] [Related]

  • 3. [Chemical and nutritional changes during preparation of whole corn tortillas prepared with instant flour obtained by extrusion process].
    Gómez Aldapa CA, Martínez Bustos F, Figueroa Cárdenas JD, Ordorica Falomir CA, González Hernández J.
    Arch Latinoam Nutr; 1996 Dec; 46(4):315-9. PubMed ID: 9429614
    [Abstract] [Full Text] [Related]

  • 4. 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; 70(3):275-80. PubMed ID: 26059113
    [Abstract] [Full Text] [Related]

  • 5. Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low-cost extruder.
    Onyeoziri IO, Torres-Aguilar P, Hamaker BR, Taylor JRN, de Kock HL.
    J Food Sci; 2021 Sep; 86(9):3824-3838. PubMed ID: 34350992
    [Abstract] [Full Text] [Related]

  • 6. 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
    [Abstract] [Full Text] [Related]

  • 7. Modification of nutritional properties of whole rice flours (Oryza sativa L.) by soaking, germination, and extrusion.
    Albarracín M, Dyner L, Giacomino MS, Weisstaub A, Zuleta A, Drago SR.
    J Food Biochem; 2019 Jul; 43(7):e12854. PubMed ID: 31353715
    [Abstract] [Full Text] [Related]

  • 8. Heat and hydrothermal treatments of non-wheat flours.
    Torbica A, Belović M, Popović L, Čakarević J.
    Food Chem; 2021 Jan 01; 334():127523. PubMed ID: 32721833
    [Abstract] [Full Text] [Related]

  • 9. [Fortification and evaluation of the nixtamal tortillas].
    Figueroa Cárdenas JD, Acero Godinez MG, Vasco Méndez NL, Lozano Guzmán A, Flores Acosta LM, González-Hernández J.
    Arch Latinoam Nutr; 2001 Sep 01; 51(3):293-302. PubMed ID: 11791483
    [Abstract] [Full Text] [Related]

  • 10. In vitro starch digestibility changes during storage of maize flour tortillas.
    Agama-Acevedo E, Rendón-Villalobos R, Tovar J, Paredes-López O, Islas-Hernández JJ, Bello-Pérez LA.
    Nahrung; 2004 Feb 01; 48(1):38-42. PubMed ID: 15053349
    [Abstract] [Full Text] [Related]

  • 11. [Effect of extrusion on the activity of anti-nutritional factors and in vitro digestibility of protein and starch in flours of Canavalia ensiformis].
    Zamora NC.
    Arch Latinoam Nutr; 2003 Sep 01; 53(3):293-8. PubMed ID: 14694814
    [Abstract] [Full Text] [Related]

  • 12. Significance of heat-moisture treatment conditions on the pasting and gelling behaviour of various starch-rich cereal and pseudocereal flours.
    Collar C.
    Food Sci Technol Int; 2017 Oct 01; 23(7):623-636. PubMed ID: 28610447
    [Abstract] [Full Text] [Related]

  • 13. [Effects of cooking and steep time of nixtamalized corn grain (sea mayz L.) on the physicochemical, rheological, structural and textural characteristics of grain, mass and tortillas].
    Arámbula Villa G, Barrón Avila L, González Hernández J, Moreno Martínez E, Luna Bárcenas G.
    Arch Latinoam Nutr; 2001 Jun 01; 51(2):187-94. PubMed ID: 11678051
    [Abstract] [Full Text] [Related]

  • 14. The tortilla making properties of two improved maicillo cultivars from Honduras.
    Serna-Saldivar SO, Gómez MH, Gómez F, Meckenstock D, Cossette C, Rooney LW.
    Arch Latinoam Nutr; 1993 Dec 01; 43(4):299-303. PubMed ID: 7872831
    [Abstract] [Full Text] [Related]

  • 15. Effect of tempering moisture and infrared heating temperature on the nutritional properties of desi chickpea and hull-less barley flours, and their blends.
    Bai T, Nosworthy MG, House JD, Nickerson MT.
    Food Res Int; 2018 Jun 01; 108():430-439. PubMed ID: 29735077
    [Abstract] [Full Text] [Related]

  • 16. 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 01; 85(7):2143-2152. PubMed ID: 32567692
    [Abstract] [Full Text] [Related]

  • 17. 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 01; 65(1):34-41. PubMed ID: 24059748
    [Abstract] [Full Text] [Related]

  • 18. Precooked bran-enriched wheat flour using extrusion: dietary fiber profile and sensory characteristics.
    Gajula H, Alavi S, Adhikari K, Herald T.
    J Food Sci; 2008 May 01; 73(4):S173-9. PubMed ID: 18460140
    [Abstract] [Full Text] [Related]

  • 19. Chemical composition and starch digestibility of tortillas prepared with non-conventional commercial nixtamalized maize flours.
    Hernández-Salazar M, Agama-Acevedo E, Sáyago-Ayerdi SG, Tovar J, Bello-Pérez LA.
    Int J Food Sci Nutr; 2006 May 01; 57(1-2):143-50. PubMed ID: 16849122
    [Abstract] [Full Text] [Related]

  • 20. Losses of nutrients and anti-nutrients in red and white sorghum cultivars after decorticating in optimised conditions.
    Galán MG, Llopart EE, Drago SR.
    Int J Food Sci Nutr; 2018 May 01; 69(3):283-290. PubMed ID: 28738703
    [Abstract] [Full Text] [Related]

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