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Journal Abstract Search

380 related items for PubMed ID: 27283689

  • 1. 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]

  • 2. 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 15; 85(2):404-413. PubMed ID: 31887250
    [Abstract] [Full Text] [Related]

  • 3. 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 15; 55(4):e12854. PubMed ID: 38960864
    [Abstract] [Full Text] [Related]

  • 4. 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 15; 80(12):E2782-91. PubMed ID: 26523755
    [Abstract] [Full Text] [Related]

  • 5. 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 15; 48(2):116-22. PubMed ID: 15146968
    [Abstract] [Full Text] [Related]

  • 6. Cooking quality and starch digestibility of gluten free pasta using new bean flour.
    Giuberti G, Gallo A, Cerioli C, Fortunati P, Masoero F.
    Food Chem; 2015 May 15; 175():43-9. PubMed ID: 25577049
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  • 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 15; 57(3):278-86. PubMed ID: 18271407
    [Abstract] [Full Text] [Related]

  • 8. In vitro protein digestibility and physicochemical properties of dry red bean (Phaseolus vulgaris) flour: effect of processing and incorporation of soybean and cowpea flour.
    Njintang NY, Mbofung CM, Waldron KW.
    J Agric Food Chem; 2001 May 15; 49(5):2465-71. PubMed ID: 11368621
    [Abstract] [Full Text] [Related]

  • 9. Comparison of physicochemical and functional properties of flour and starch extract in different methods from Africa locust bean (Parkia biglobosa) seeds.
    Sankhon A, Amadou I, Yao WR, Wang H, Qian H, Sangare M.
    Afr J Tradit Complement Altern Med; 2014 May 15; 11(2):264-72. PubMed ID: 25435606
    [Abstract] [Full Text] [Related]

  • 10. Effect of jet milling on the physicochemical properties, pasting properties, and in vitro starch digestibility of germinated brown rice flour.
    Lee YT, Shim MJ, Goh HK, Mok C, Puligundla P.
    Food Chem; 2019 Jun 01; 282():164-168. PubMed ID: 30711101
    [Abstract] [Full Text] [Related]

  • 11. 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 01; 44(2):96-101. PubMed ID: 10795575
    [Abstract] [Full Text] [Related]

  • 12. 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 01; 63(3):99-104. PubMed ID: 18546074
    [Abstract] [Full Text] [Related]

  • 13. Effects of whey protein concentrate, feed moisture and temperature on the physicochemical characteristics of a rice-based extruded flour.
    Teba CD, Silva EM, Chávez DW, Carvalho CW, Ascheri JL.
    Food Chem; 2017 Aug 01; 228():287-296. PubMed ID: 28317726
    [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 01; 98(4):1492-1501. PubMed ID: 28799654
    [Abstract] [Full Text] [Related]

  • 15. Chemical composition and starch digestibility in flours from Polish processed legume seeds.
    Piecyk M, Wołosiak R, Drużynska B, Worobiej E.
    Food Chem; 2012 Dec 01; 135(3):1057-64. PubMed ID: 22953824
    [Abstract] [Full Text] [Related]

  • 16. 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 01; 85(7):2134-2142. PubMed ID: 32506502
    [Abstract] [Full Text] [Related]

  • 17. 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 01; 75(5):H151-6. PubMed ID: 20629880
    [Abstract] [Full Text] [Related]

  • 18. 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 01; 82(4):977-984. PubMed ID: 28339105
    [Abstract] [Full Text] [Related]

  • 19. 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 Apr 01; 16(2):135-147. PubMed ID: 28703954
    [Abstract] [Full Text] [Related]

  • 20. RD43 rice flour: the effect on starch digestibility and quality of noodles, glycemic response, short-acting satiety hormones and appetite control in humans.
    Suklaew PO, Chusak C, Wang CK, Adisakwattana S.
    Food Funct; 2021 Sep 07; 12(17):7975-7985. PubMed ID: 34259302
    [Abstract] [Full Text] [Related]

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