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Journal Abstract Search

247 related items for PubMed ID: 28914314

  • 1. The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends.
    Arribas C, Cabellos B, Sánchez C, Cuadrado C, Guillamón E, Pedrosa MM.
    Food Funct; 2017 Oct 18; 8(10):3654-3663. PubMed ID: 28914314
    [Abstract] [Full Text] [Related]

  • 2. Cooking and sensorial quality, nutritional composition and functional properties of cold-extruded rice/white bean gluten-free fettuccine fortified with whole carob fruit flour.
    Arribas C, Cabellos B, Guillamón E, Pedrosa MM.
    Food Funct; 2020 Sep 23; 11(9):7913-7924. PubMed ID: 32815934
    [Abstract] [Full Text] [Related]

  • 3. Gluten-free snacks using plantain-chickpea and maize blend: chemical composition, starch digestibility, and predicted glycemic index.
    Flores-Silva PC, Rodriguez-Ambriz SL, Bello-Pérez LA.
    J Food Sci; 2015 May 23; 80(5):C961-6. PubMed ID: 25866197
    [Abstract] [Full Text] [Related]

  • 4. Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice.
    Ciudad-Mulero M, Vega EN, García-Herrera P, Pedrosa MM, Arribas C, Berrios JJ, Cámara M, Fernández-Ruiz V, Morales P.
    Molecules; 2022 Feb 08; 27(3):. PubMed ID: 35164408
    [Abstract] [Full Text] [Related]

  • 5. Effects of extrusion processing on the bioactive constituents, in vitro digestibility, amino acid composition, and antioxidant potential of novel gluten-free extruded snacks fortified with cowpea and whey protein concentrate.
    Nadeesha Dilrukshi HN, Torrico DD, Brennan MA, Brennan CS.
    Food Chem; 2022 Sep 30; 389():133107. PubMed ID: 35526287
    [Abstract] [Full Text] [Related]

  • 6. Modification of nutritional properties of whole rice flours (Oryza sativa L.) by soaking, germination, and extrusion.
    Albarracín M, Dyner L, Giacomino MS, Weisstaub A, Zuleta A, Drago SR.
    J Food Biochem; 2019 Jul 30; 43(7):e12854. PubMed ID: 31353715
    [Abstract] [Full Text] [Related]

  • 7. Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure.
    Bouasla A, Wójtowicz A, Zidoune MN, Olech M, Nowak R, Mitrus M, Oniszczuk A.
    J Food Sci; 2016 May 30; 81(5):C1070-9. PubMed ID: 27074432
    [Abstract] [Full Text] [Related]

  • 8. Mixture Design Applied to the Development of Chickpea-Based Gluten-Free Bread with Attractive Technological, Sensory, and Nutritional Quality.
    Santos FG, Fratelli C, Muniz DG, Capriles VD.
    J Food Sci; 2018 Jan 30; 83(1):188-197. PubMed ID: 29210449
    [Abstract] [Full Text] [Related]

  • 9. 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
    [Abstract] [Full Text] [Related]

  • 10. Structural, Culinary, Nutritional and Anti-Nutritional Properties of High Protein, Gluten Free, 100% Legume Pasta.
    Laleg K, Cassan D, Barron C, Prabhasankar P, Micard V.
    PLoS One; 2016 May 15; 11(9):e0160721. PubMed ID: 27603917
    [Abstract] [Full Text] [Related]

  • 11. Gluten-free pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility.
    Menga V, Amato M, Phillips TD, Angelino D, Morreale F, Fares C.
    Food Chem; 2017 Apr 15; 221():1954-1961. PubMed ID: 27979185
    [Abstract] [Full Text] [Related]

  • 12. [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]

  • 13. Gluten-free sorghum pasta: starch digestibility and antioxidant capacity compared with commercial products.
    Palavecino PM, Ribotta PD, León AE, Bustos MC.
    J Sci Food Agric; 2019 Feb 15; 99(3):1351-1357. PubMed ID: 30094850
    [Abstract] [Full Text] [Related]

  • 14. Nutritional quality and in vitro digestion of immature rice-based processed products.
    Miraji KF, Linnemann AR, Fogliano V, Laswai HS, Capuano E.
    Food Funct; 2020 Sep 23; 11(9):7611-7625. PubMed ID: 32966471
    [Abstract] [Full Text] [Related]

  • 15. Functionality and starch digestibility of wrinkled and round pea flours of two different particle sizes.
    Ren Y, Setia R, Warkentin TD, Ai Y.
    Food Chem; 2021 Jan 30; 336():127711. PubMed ID: 32777656
    [Abstract] [Full Text] [Related]

  • 16. Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity.
    Arribas C, Pereira E, Barros L, Alves MJ, Calhelha RC, Guillamón E, Pedrosa MM, Ferreira ICFR.
    Food Chem; 2019 Sep 15; 292():304-313. PubMed ID: 31054679
    [Abstract] [Full Text] [Related]

  • 17. Nutritional assessment in vitro and in vivo of raw and extruded peas (Pisum sativum L.).
    Alonso R, Grant G, Dewey P, Marzo F.
    J Agric Food Chem; 2000 Jun 15; 48(6):2286-90. PubMed ID: 10888538
    [Abstract] [Full Text] [Related]

  • 18. The effect of chickpea flour and its addition levels on quality and in vitro starch digestibility of corn-rice-based gluten-free pasta.
    Suo X, Dall'Asta M, Giuberti G, Minucciani M, Wang Z, Vittadini E.
    Int J Food Sci Nutr; 2022 Aug 15; 73(5):600-609. PubMed ID: 35168444
    [Abstract] [Full Text] [Related]

  • 19. Pulse-Cereal Blend Extrusion for Improving the Antioxidant Properties of a Gluten-Free Flour.
    Rico D, Cano AB, Martín-Diana AB.
    Molecules; 2021 Sep 14; 26(18):. PubMed ID: 34577047
    [Abstract] [Full Text] [Related]

  • 20. 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 Sep 14; 16(2):135-147. PubMed ID: 28703954
    [Abstract] [Full Text] [Related]

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