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Journal Abstract Search

165 related items for PubMed ID: 18546074

  • 1. Physical properties of extruded products from three Mexican common beans (Phaseolus vulgaris L.) cultivars.
    Rocha-Guzman NE, Gallegos-Infante JA, Gonzalez-Laredo RF, Bello-Perez A, Delgado-Licon E, Ochoa-Martinez A, Prado-Ortiz MJ.
    Plant Foods Hum Nutr; 2008 Sep; 63(3):99-104. PubMed ID: 18546074
    [Abstract] [Full Text] [Related]

  • 2. 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; 62(2):43-8. PubMed ID: 17318423
    [Abstract] [Full Text] [Related]

  • 3. 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
    [Abstract] [Full Text] [Related]

  • 4. Changes in the functional properties and antinutritional factors of extruded hard-to-cook common beans (Phaseolus vulgaris, L.).
    Batista KA, Prudêncio SH, Fernandes KF.
    J Food Sci; 2010 Apr; 75(3):C286-90. PubMed ID: 20492281
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. 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]

  • 7. [Effect of extrusion on protein and starch bioavailability in corn and lima bean flour blends].
    Pérez-Navarrete C, Betancur-Ancona D, Casotto M, Carmona A, Tovar J.
    Arch Latinoam Nutr; 2007 Sep 30; 57(3):278-86. PubMed ID: 18271407
    [Abstract] [Full Text] [Related]

  • 8. Effects of processing moisture on the physical properties and in vitro digestibility of starch and protein in extruded brown rice and pinto bean composite flours.
    Sumargo F, Gulati P, Weier SA, Clarke J, Rose DJ.
    Food Chem; 2016 Nov 15; 211():726-33. PubMed ID: 27283689
    [Abstract] [Full Text] [Related]

  • 9. 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 15; 44(2):96-101. PubMed ID: 10795575
    [Abstract] [Full Text] [Related]

  • 10. Functional and technological potential of dehydrated Phaseolus vulgaris L. flours.
    Ramírez-Jiménez AK, Reynoso-Camacho R, Mendoza-Díaz S, Loarca-Piña G.
    Food Chem; 2014 Oct 15; 161():254-60. PubMed ID: 24837948
    [Abstract] [Full Text] [Related]

  • 11. Single Varietal Dry Bean (Phaseolus vulgaris L.) Pastas: Nutritional Profile and Consumer Acceptability.
    Hooper SD, Glahn RP, Cichy KA.
    Plant Foods Hum Nutr; 2019 Sep 15; 74(3):342-349. PubMed ID: 31177359
    [Abstract] [Full Text] [Related]

  • 12. Physico-chemical properties and extrusion behaviour of selected common bean varieties.
    Natabirwa H, Muyonga JH, Nakimbugwe D, Lungaho M.
    J Sci Food Agric; 2018 Mar 15; 98(4):1492-1501. PubMed ID: 28799654
    [Abstract] [Full Text] [Related]

  • 13. Autoclaving and extrusion improve the functional properties and chemical composition of black bean carbohydrate extracts.
    Escobedo A, Loarca-Piña G, Gaytan-Martínez M, Orozco-Avila I, Mojica L.
    J Food Sci; 2020 Sep 15; 85(9):2783-2791. PubMed ID: 32776549
    [Abstract] [Full Text] [Related]

  • 14. Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking.
    Rangira I, Gu BJ, Ek P, Ganjyal GM.
    J Food Sci; 2020 Oct 15; 85(10):3333-3344. PubMed ID: 32949029
    [Abstract] [Full Text] [Related]

  • 15. Effects of extrusion variables on the properties of waxy hulless barley extrudates.
    Köksel H, Ryu GH, Başman A, Demiralp H, Ng PK.
    Nahrung; 2004 Feb 15; 48(1):19-24. PubMed ID: 15053346
    [Abstract] [Full Text] [Related]

  • 16. Characterization of Bioactive Compounds, Mineral Content and Antioxidant Capacity in Bean Varieties Grown in Semi-Arid Conditions in Zacatecas, Mexico.
    Herrera-Hernández IM, Armendáriz-Fernández KV, Muñoz-Márquez E, Sida-Arreola JP, Sánchez E.
    Foods; 2018 Dec 05; 7(12):. PubMed ID: 30563077
    [Abstract] [Full Text] [Related]

  • 17. Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies.
    Nosworthy MG, Franczyk A, Zimoch-Korzycka A, Appah P, Utioh A, Neufeld J, House JD.
    J Agric Food Chem; 2017 May 17; 65(19):3919-3925. PubMed ID: 28452476
    [Abstract] [Full Text] [Related]

  • 18. Modification of physicochemical, functional properties, and digestibility of macronutrients in common bean (Phaseolus vulgaris L.) flours by different thermally treated whole seeds.
    Choe U, Osorno JM, Ohm JB, Chen B, Rao J.
    Food Chem; 2022 Jul 15; 382():132570. PubMed ID: 35245760
    [Abstract] [Full Text] [Related]

  • 19. Sensory Characteristics and Nutritional Quality of Food Products Made with a Biofortified and Lectin Free Common Bean (Phaseolus vulgaris L.) Flour.
    Sparvoli F, Giofré S, Cominelli E, Avite E, Giuberti G, Luongo D, Gatti E, Cianciabella M, Daniele GM, Rossi M, Predieri S.
    Nutrients; 2021 Dec 17; 13(12):. PubMed ID: 34960069
    [Abstract] [Full Text] [Related]

  • 20. Investigating extrusion impact on functional, textural properties, morphological structure, and molecular interactions in hulless barley-based extruded snacks supplemented with mung bean.
    Singh G, Singh B, Singh A.
    J Texture Stud; 2024 Aug 17; 55(4):e12854. PubMed ID: 38960864
    [Abstract] [Full Text] [Related]

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