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PUBMED FOR HANDHELDS

Journal Abstract Search

446 related items for PubMed ID: 29614869

  • 1.
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  • 2. 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
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  • 3. Effect of extrusion cooking on functional properties and in vitro starch digestibility of barley-based extrudates from fruit and vegetable by-products.
    Altan A, McCarthy KL, Maskan M.
    J Food Sci; 2009 Mar; 74(2):E77-86. PubMed ID: 19323745
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  • 5. 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
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  • 7. The effect of extrusion processing on the physiochemical properties of extruded orange pomace.
    Huang YL, Ma YS.
    Food Chem; 2016 Feb 01; 192():363-9. PubMed ID: 26304360
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  • 8. 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 01; 85(10):3333-3344. PubMed ID: 32949029
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  • 9. Healthy Ready-to-Eat Expanded Snack with High Nutritional and Antioxidant Value Produced from Whole Amarantin Transgenic Maize and Black Common Bean.
    Espinoza-Moreno RJ, Reyes-Moreno C, Milán-Carrillo J, López-Valenzuela JA, Paredes-López O, Gutiérrez-Dorado R.
    Plant Foods Hum Nutr; 2016 Jun 01; 71(2):218-24. PubMed ID: 27170034
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  • 12. Proximate composition and some functional properties of extrusion cooked soybean and sweet potato blends.
    Iwe MO, Ngoddy PO.
    Plant Foods Hum Nutr; 1999 Jun 01; 53(2):121-32. PubMed ID: 10472789
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  • 13. 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 01; 21(8):613-30. PubMed ID: 25406135
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  • 17. 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 01; 52(3):1830-8. PubMed ID: 25745265
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