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Journal Abstract Search

131 related items for PubMed ID: 23150125

  • 21. Nutraceutical properties of flour and tortillas made with an ecological nixtamalization process.
    Méndez LIR, Cárdenas JDF, Gómez MR, Lagunas LLM.
    J Food Sci; 2013 Oct; 78(10):C1529-C1534. PubMed ID: 24024754
    [Abstract] [Full Text] [Related]

  • 22. 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]

  • 23. Evaluation of the Content of Polyphenols, Antioxidant Activity and Physicochemical Properties of Tortillas Added with Bambara Groundnut Flour.
    Mashau ME, Mabodze T, Tshiakhatho OJ, Silungwe H, Ramashia SE.
    Molecules; 2020 Jul 03; 25(13):. PubMed ID: 32635138
    [Abstract] [Full Text] [Related]

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  • 26. [Flour of hard bean (Phaseolus vulgaris) in the preparation of bread].
    Vásquez Carrillo MG, Ortega Delgado ML, Estrada Lugo E.
    Arch Latinoam Nutr; 1991 Dec 03; 41(4):620-30. PubMed ID: 1841542
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  • 28. [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 03; 42(2):155-60. PubMed ID: 1341855
    [Abstract] [Full Text] [Related]

  • 29. Physicochemical and Thermal Properties of Extruded Instant Functional Rice Porridge Powder as Affected by the Addition of Soybean or Mung Bean.
    Mayachiew P, Charunuch C, Devahastin S.
    J Food Sci; 2015 Dec 03; 80(12):E2782-91. PubMed ID: 26523755
    [Abstract] [Full Text] [Related]

  • 30. Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions.
    Singha P, Muthukumarappan K.
    Food Sci Technol Int; 2018 Jul 03; 24(5):447-462. PubMed ID: 29614869
    [Abstract] [Full Text] [Related]

  • 31. 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 03; 98(9):3427-3436. PubMed ID: 29282744
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  • 32. In search of better snacks: ohmic-heating nixtamalized flour and amaranth addition increase the nutraceutical and nutritional potential of vegetable-enriched tortilla chips.
    Domínguez-Hernández E, Gutiérrez-Uribe JA, Domínguez-Hernández ME, Loarca-Piña GF, Gaytán-Martínez M.
    J Sci Food Agric; 2023 Apr 03; 103(6):2773-2785. PubMed ID: 36598243
    [Abstract] [Full Text] [Related]

  • 33. Germination and extrusion as combined processes for reducing phytates and increasing phenolics content and antioxidant capacity of Oryza sativa L. whole grain flours.
    Albarracín M, De Greef DM, González RJ, Drago SR.
    Int J Food Sci Nutr; 2015 Apr 03; 66(8):904-11. PubMed ID: 26560879
    [Abstract] [Full Text] [Related]

  • 34. Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours.
    Ciudad-Mulero M, Barros L, Fernandes Â, Berrios JJ, Cámara M, Morales P, Fernández-Ruiz V, Ferreira ICFR.
    Food Funct; 2018 Feb 21; 9(2):819-829. PubMed ID: 29359222
    [Abstract] [Full Text] [Related]

  • 35. Zea mays L. Grain: Increase in Nutraceutical and Antioxidant Properties Due to Se Fortification in Low and High Water Regimes.
    D'Amato R, De Feudis M, Guiducci M, Businelli D.
    J Agric Food Chem; 2019 Jun 26; 67(25):7050-7059. PubMed ID: 31240932
    [Abstract] [Full Text] [Related]

  • 36. Physicochemical, nutraceutical, and sensory evaluation of a milk-type plant-based beverage of extruded common bean (Phaseolus vulgaris L.) added with iron.
    Sánchez-Quezada V, Luzardo-Ocampo I, Gaytán-Martínez M, Loarca-Piña G.
    Food Chem; 2024 Sep 30; 453():139602. PubMed ID: 38795433
    [Abstract] [Full Text] [Related]

  • 37. Developing a carob-based milk beverage using different varieties of carob pods and two roasting treatments and assessing their effect on quality characteristics.
    Srour N, Daroub H, Toufeili I, Olabi A.
    J Sci Food Agric; 2016 Jul 30; 96(9):3047-57. PubMed ID: 26416256
    [Abstract] [Full Text] [Related]

  • 38. Traditional non-alcoholic beverage, Togwa, in East Africa, produced from maize flour and germinated finger millet.
    Kitabatake N, Gimbi DM, Oi Y.
    Int J Food Sci Nutr; 2003 Nov 30; 54(6):447-55. PubMed ID: 14522690
    [Abstract] [Full Text] [Related]

  • 39. Impact of alpha-amylase and maltodextrin on physicochemical, functional and antioxidant capacity of spray-dried purple sweet potato flour.
    Ahmed M, Akter MS, Eun JB.
    J Sci Food Agric; 2010 Feb 30; 90(3):494-502. PubMed ID: 20355072
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  • 40. [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 30; 46(4):315-9. PubMed ID: 9429614
    [Abstract] [Full Text] [Related]

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