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Journal Abstract Search

192 related items for PubMed ID: 25406135

  • 1. Investigation of functional properties and color changes of corn extrudates enriched with broccoli or olive paste.
    Bisharat GI, Katsavou ID, Panagiotou NM, Krokida MK, Maroulis ZB.
    Food Sci Technol Int; 2015 Dec; 21(8):613-30. PubMed ID: 25406135
    [Abstract] [Full Text] [Related]

  • 2. Antioxidant potential and quality characteristics of vegetable-enriched corn-based extruded snacks.
    Bisharat GI, Lazou AE, Panagiotou NM, Krokida MK, Maroulis ZB.
    J Food Sci Technol; 2015 Jul; 52(7):3986-4000. PubMed ID: 26139866
    [Abstract] [Full Text] [Related]

  • 3. Effect of Extrusion on Physicochemical Properties, Digestibility, and Phenolic Profiles of Grit Fractions Obtained from Dry Milling of Normal and Waxy Corn.
    Thakur S, Singh N, Kaur A, Singh B.
    J Food Sci; 2017 May; 82(5):1101-1109. PubMed ID: 28369955
    [Abstract] [Full Text] [Related]

  • 4. Extrusion of a Curcuminoid-Enriched Oat Fiber-Corn-Based Snack Product.
    Sayanjali S, Sanguansri L, Ying D, Buckow R, Gras S, Augustin MA.
    J Food Sci; 2019 Feb; 84(2):284-291. PubMed ID: 30648743
    [Abstract] [Full Text] [Related]

  • 5. 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; 24(5):447-462. PubMed ID: 29614869
    [Abstract] [Full Text] [Related]

  • 6. Evaluation of selected properties of gluten-free instant gruels processed under various extrusion-cook- ing conditions.
    Kręcisz M, Wójtowicz A.
    Acta Sci Pol Technol Aliment; 2017 Jul; 16(2):135-147. PubMed ID: 28703954
    [Abstract] [Full Text] [Related]

  • 7. Physical and functional properties of arrowroot starch extrudates.
    Jyothi AN, Sheriff JT, Sajeev MS.
    J Food Sci; 2009 Mar; 74(2):E97-104. PubMed ID: 19323747
    [Abstract] [Full Text] [Related]

  • 8. Effects of some extrusion variables on physicochemical characteristics of extruded corn starch-passion fruit pulp (Passiflora edulis) snacks.
    Cortés RN, Guzmán IV, Martínez-Bustos F.
    Plant Foods Hum Nutr; 2014 Dec; 69(4):365-71. PubMed ID: 25447553
    [Abstract] [Full Text] [Related]

  • 9. Effect of extrusion process variables on physical and chemical properties of extruded oat products.
    Gutkoski LC, El-Dash AA.
    Plant Foods Hum Nutr; 1999 Dec; 54(4):315-25. PubMed ID: 10798342
    [Abstract] [Full Text] [Related]

  • 10. Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks.
    Uribe-Wandurraga ZN, Igual M, García-Segovia P, Martínez-Monzó J.
    Food Sci Technol Int; 2020 Dec; 26(8):685-695. PubMed ID: 32375498
    [Abstract] [Full Text] [Related]

  • 11. Twin-screw extrusion of cassava starch and isolated soybean protein blends.
    Chang YK, Hashimoto JM, Moura-Alcioli R, Martínez-Bustos F.
    Nahrung; 2001 Aug; 45(4):234-40. PubMed ID: 11534460
    [Abstract] [Full Text] [Related]

  • 12. Effects of operative conditions on products obtained of starch-oil mixtures by single-screw extrusion.
    Włodarczyk-Stasiak M, Mazurek A, Jamroz J.
    Acta Sci Pol Technol Aliment; 2017 Aug; 16(2):191-198. PubMed ID: 28703959
    [Abstract] [Full Text] [Related]

  • 13. 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; 85(10):3333-3344. PubMed ID: 32949029
    [Abstract] [Full Text] [Related]

  • 14. APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS.
    Makowska A, Polcyn A, Chudy S, Michniewicz J.
    Acta Sci Pol Technol Aliment; 2015 Oct; 14(4):375-386. PubMed ID: 28068043
    [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; 48(1):19-24. PubMed ID: 15053346
    [Abstract] [Full Text] [Related]

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

  • 17. 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]

  • 18. 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; 55(4):e12854. PubMed ID: 38960864
    [Abstract] [Full Text] [Related]

  • 19. Influence of twin-screw extrusion on soluble arabinoxylans and corn fiber gum from corn fiber.
    Singkhornart S, Lee SG, Ryu GH.
    J Sci Food Agric; 2013 Sep; 93(12):3046-54. PubMed ID: 23526265
    [Abstract] [Full Text] [Related]

  • 20. 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; 85(7):2143-2152. PubMed ID: 32567692
    [Abstract] [Full Text] [Related]

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