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Journal Abstract Search

115 related items for PubMed ID: 26344990

  • 1. Effect of some extrusion variables on fermented maize-soybean blend.
    Ojokoh AO, Yimin W, Eromosele OS.
    J Food Sci Technol; 2015 Sep; 52(9):5763-71. PubMed ID: 26344990
    [Abstract] [Full Text] [Related]

  • 2. Effects of extrusion conditions on the physicochemical properties of extruded red ginseng.
    Gui Y, Gil SK, Ryu GH.
    Prev Nutr Food Sci; 2012 Sep; 17(3):203-9. PubMed ID: 24471085
    [Abstract] [Full Text] [Related]

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

  • 4. Effect of feed composition, moisture content and extrusion temperature on extrudate characteristics of yam-corn-rice based snack food.
    Seth D, Badwaik LS, Ganapathy V.
    J Food Sci Technol; 2015 Mar; 52(3):1830-8. PubMed ID: 25745265
    [Abstract] [Full Text] [Related]

  • 5. Optimization of maize-millet based soy fortified composite flour for preparation of RTE extruded products using D-optimal mixture design.
    Sahu C, Patel S.
    J Food Sci Technol; 2021 Jul; 58(7):2651-2660. PubMed ID: 34194100
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Effect of process and machine parameters on physical properties of extrudate during extrusion cooking of sorghum, horse gram and defatted soy flour blends.
    Basediya AL, Pandey S, Shrivastava SP, Khan KA, Nema A.
    J Food Sci Technol; 2013 Feb; 50(1):44-52. PubMed ID: 24425886
    [Abstract] [Full Text] [Related]

  • 8. Relationship between the physicochemical properties of soybean protein isolate and its extrudate based on high-moisture extrusion torque.
    Meng A, Li F, Chen F, Luan B, Sun T, Zhang B.
    J Texture Stud; 2023 Jun; 54(3):420-427. PubMed ID: 36309958
    [Abstract] [Full Text] [Related]

  • 9. Optimizing the extrusion conditions for the production of expanded intermediate wheatgrass (Thinopyrum intermedium) products.
    Boakye PG, Okyere AY, Kougblenou I, Kowalski R, Ismail BP, Annor GA.
    J Food Sci; 2022 Aug; 87(8):3496-3512. PubMed ID: 35781707
    [Abstract] [Full Text] [Related]

  • 10. Study of extrusion behaviour and porridge making characteristics of wheat and guava blends.
    Gandhi N, Singh B.
    J Food Sci Technol; 2015 May; 52(5):3030-6. PubMed ID: 25892805
    [Abstract] [Full Text] [Related]

  • 11. Physico-chemical, nutritional and infrared spectroscopy evaluation of an optimized soybean/corn flour extrudate.
    Guzmán-Ortiz FA, Hernández-Sánchez H, Yee-Madeira H, San Martín-Martínez E, Robles-Ramírez Mdel C, Rojas-López M, Berríos Jde J, Mora-Escobedo R.
    J Food Sci Technol; 2015 Jul; 52(7):4066-77. PubMed ID: 26139872
    [Abstract] [Full Text] [Related]

  • 12. Extrusion of fermented rice-black gram flour for development of functional snacks: Characterization, optimization and sensory analysis.
    Rani P, Kumar A, Purohit SR, Rao PS.
    J Food Sci Technol; 2021 Feb; 58(2):494-509. PubMed ID: 33568843
    [Abstract] [Full Text] [Related]

  • 13. Effects of extrusion with CO2 injection on physical and antioxidant properties of cornmeal-based extrudates with carrot powder.
    Samard S, Singkhornart S, Ryu GH.
    Food Sci Biotechnol; 2017 Feb; 26(5):1301-1311. PubMed ID: 30263664
    [Abstract] [Full Text] [Related]

  • 14. 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; 98(4):1492-1501. PubMed ID: 28799654
    [Abstract] [Full Text] [Related]

  • 15. Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour.
    Liu Y, Liu M, Huang S, Zhang Z.
    Foods; 2021 Feb 17; 10(2):. PubMed ID: 33671237
    [Abstract] [Full Text] [Related]

  • 16. Effect of extrusion process variables on physical and chemical properties of extruded oat products.
    Gutkoski LC, El-Dash AA.
    Plant Foods Hum Nutr; 1999 Feb 17; 54(4):315-25. PubMed ID: 10798342
    [Abstract] [Full Text] [Related]

  • 17. Twin-screw extrusion of cassava starch and isolated soybean protein blends.
    Chang YK, Hashimoto JM, Moura-Alcioli R, Martínez-Bustos F.
    Nahrung; 2001 Aug 17; 45(4):234-40. PubMed ID: 11534460
    [Abstract] [Full Text] [Related]

  • 18. Multiresponse optimization of the extrusion process for ready-to-eat snacks from pineapple byproducts and maize flour.
    Vivar-Vera MA, Navarro-Cortez RO, Hernández-Santos B, Ramírez-Rivera EJ, Torruco-Uco JG, Ramírez-Figueroa E, Amador-Mendoza A, Cruz-Cabrera I, Rodríguez-Miranda J.
    J Food Sci; 2023 Sep 17; 88(9):3820-3838. PubMed ID: 37548648
    [Abstract] [Full Text] [Related]

  • 19. Investigation of process and product parameters for physicochemical properties of rice and mung bean (Vigna radiata) flour based extruded snacks.
    Sharma C, Singh B, Hussain SZ, Sharma S.
    J Food Sci Technol; 2017 May 17; 54(6):1711-1720. PubMed ID: 28559630
    [Abstract] [Full Text] [Related]

  • 20. 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 17; 24(5):447-462. PubMed ID: 29614869
    [Abstract] [Full Text] [Related]

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