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Journal Abstract Search

384 related items for PubMed ID: 18271407

  • 21. 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]

  • 22. [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]

  • 23. Effect of the addition of common bean (Phaseolus vulgaris L.) flour on the in vitro digestibility of starch and undigestible carbohydrates in spaghetti.
    Gallegos-Infante JA, Bello-Perez LA, Rocha-Guzman NE, Gonzalez-Laredo RF, Avila-Ontiveros M.
    J Food Sci; 2010 Jun; 75(5):H151-6. PubMed ID: 20629880
    [Abstract] [Full Text] [Related]

  • 24. 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; 85(2):404-413. PubMed ID: 31887250
    [Abstract] [Full Text] [Related]

  • 25. Incorporation of germinated lupin into corn-based extrudates: Focus on starch digestibility, matrix structure and physicochemical properties.
    Muñoz-Llandes CB, Palma-Rodríguez HM, de Jesús Perea-Flores M, Martínez-Villaluenga C, Castro-Rosas J, Salgado-Delgado R, Guzmán-Ortiz FA.
    Food Chem; 2024 Nov 15; 458():140196. PubMed ID: 38943953
    [Abstract] [Full Text] [Related]

  • 26. Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta.
    Giménez MA, González RJ, Wagner J, Torres R, Lobo MO, Samman NC.
    Food Chem; 2013 Jan 15; 136(2):538-45. PubMed ID: 23122095
    [Abstract] [Full Text] [Related]

  • 27. Industrial corn flour enrichment with whole amaranth flour and milling fractions in corn-based products.
    Sánchez-Marroquín A, Maya S.
    Arch Latinoam Nutr; 1985 Sep 15; 35(3):518-35. PubMed ID: 3842057
    [Abstract] [Full Text] [Related]

  • 28. Proximate composition and some functional properties of extrusion cooked soybean and sweet potato blends.
    Iwe MO, Ngoddy PO.
    Plant Foods Hum Nutr; 1999 Sep 15; 53(2):121-32. PubMed ID: 10472789
    [Abstract] [Full Text] [Related]

  • 29. 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 15; 98(9):3427-3436. PubMed ID: 29282744
    [Abstract] [Full Text] [Related]

  • 30. Influence of Extrusion Cooking on In Vitro Digestibility, Physical and Sensory Properties of Brazilian Pine Seeds Flour (Araucaria Angustifolia).
    Boff Zortéa-Guidolin ME, Piler de Carvalho CW, Bueno de Godoy RC, Mottin Demiate I, Paula Scheer A.
    J Food Sci; 2017 Apr 15; 82(4):977-984. PubMed ID: 28339105
    [Abstract] [Full Text] [Related]

  • 31. Physical and biochemical properties of maize hardness and extrudates of selected hybrids.
    Lee KM, Bean SR, Alavi S, Herrman TJ, Waniska RD.
    J Agric Food Chem; 2006 Jun 14; 54(12):4260-9. PubMed ID: 16756355
    [Abstract] [Full Text] [Related]

  • 32. 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 14; 43(7):e12854. PubMed ID: 31353715
    [Abstract] [Full Text] [Related]

  • 33. Effect of processing on the nutrients and anti-nutrients of lima bean (Phaseolus lunatus L.) flour.
    Adeparusi EO.
    Nahrung; 2001 Apr 14; 45(2):94-6. PubMed ID: 11379294
    [Abstract] [Full Text] [Related]

  • 34. Acceptability and characterization of extruded pinto, navy and black beans.
    Simons CW, Hall C, Tulbek M, Mendis M, Heck T, Ogunyemi S.
    J Sci Food Agric; 2015 Aug 30; 95(11):2287-91. PubMed ID: 25298221
    [Abstract] [Full Text] [Related]

  • 35. 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 30; 65(1):34-41. PubMed ID: 24059748
    [Abstract] [Full Text] [Related]

  • 36. [Physico-chemical evaluation of products extruded with sorghum-corn-soybean blends].
    Gutiérrez RR, Gómez MH.
    Arch Latinoam Nutr; 1988 Mar 30; 38(1):132-42. PubMed ID: 3256283
    [Abstract] [Full Text] [Related]

  • 37. Protein and starch digestibilities and mineral availability of products developed from potato, soy and corn flour.
    Gahlawat P, Sehgal S.
    Plant Foods Hum Nutr; 1998 Mar 30; 52(2):151-60. PubMed ID: 9839814
    [Abstract] [Full Text] [Related]

  • 38. [Chemical changes in sorghum during the extrusion and tortilla preparation process].
    Martínez F, Ciacco CF.
    Arch Latinoam Nutr; 1992 Mar 30; 42(1):52-8. PubMed ID: 1308646
    [Abstract] [Full Text] [Related]

  • 39. Nutritional value of broad bean seeds. Part 3: Changes of dietary fibre and starch in the production of commercial flours.
    Giczewska A, Borowska J.
    Nahrung; 2004 Apr 30; 48(2):116-22. PubMed ID: 15146968
    [Abstract] [Full Text] [Related]

  • 40. Effect of storage time on in vitro digestion rate and resistant starch content of tortillas elaborated from commercial corn masas.
    Agama-Acevedo E, Rendón-Villalobos R, Tovar J, Trejo-Estrada SR, Bello-Pérez LA.
    Arch Latinoam Nutr; 2005 Mar 30; 55(1):86-92. PubMed ID: 16187683
    [Abstract] [Full Text] [Related]

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