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Journal Abstract Search

120 related items for PubMed ID: 30228423

  • 1. Optimization and characterization of an extruded snack based on taro flour (Colocasia esculenta L.) enriched with mango pulp (Mangifera indica L.).
    Pensamiento-Niño CA, Gómez-Aldapa CA, Hernández-Santos B, Juárez-Barrientos JM, Herman-Lara E, Martínez-Sánchez CE, Torruco-Uco JG, Rodríguez-Miranda J.
    J Food Sci Technol; 2018 Oct; 55(10):4244-4255. PubMed ID: 30228423
    [Abstract] [Full Text] [Related]

  • 2. 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; 71(2):218-24. PubMed ID: 27170034
    [Abstract] [Full Text] [Related]

  • 3. 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]

  • 4. Optimization of barrel temperature and kidney bean flour percentage based on various physical properties of extruded snacks.
    Agathian G, Semwal AD, Sharma GK.
    J Food Sci Technol; 2015 Jul; 52(7):4113-23. PubMed ID: 26139876
    [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. The Development of Expanded Snack Product Made from Pumpkin Flour-Corn Grits: Effect of Extrusion Conditions and Formulations on Physical Characteristics and Microstructure.
    Nor NM, Carr A, Hardacre A, Brennan CS.
    Foods; 2013 May 14; 2(2):160-169. PubMed ID: 28239106
    [Abstract] [Full Text] [Related]

  • 7. Influence of process parameters on physical properties and specific mechanical energy of healthy mushroom-rice snacks and optimization of extrusion process parameters using response surface methodology.
    Kantrong H, Charunuch C, Limsangouan N, Pengpinit W.
    J Food Sci Technol; 2018 Sep 14; 55(9):3462-3472. PubMed ID: 30150805
    [Abstract] [Full Text] [Related]

  • 8. 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 14; 55(4):e12854. PubMed ID: 38960864
    [Abstract] [Full Text] [Related]

  • 9. 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 14; 54(6):1711-1720. PubMed ID: 28559630
    [Abstract] [Full Text] [Related]

  • 10. Development of extruded Ready-To-Eat (RTE) snacks using corn, black gram, roots and tuber flour blends.
    Reddy MK, Kuna A, Devi NL, Krishnaiah N, Kaur C, Nagamalleswari Y.
    J Food Sci Technol; 2014 Sep 14; 51(9):1929-37. PubMed ID: 25190848
    [Abstract] [Full Text] [Related]

  • 11. 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 14; 69(4):365-71. PubMed ID: 25447553
    [Abstract] [Full Text] [Related]

  • 12. Pulp and peel of unripe stenospermocarpic mango (Mangifera indica L. cv Ataulfo) as an alternative source of starch, polyphenols and dietary fibre.
    Patiño-Rodríguez O, Bello-Pérez LA, Agama-Acevedo E, Pacheco-Vargas G.
    Food Res Int; 2020 Dec 14; 138(Pt A):109719. PubMed ID: 33292964
    [Abstract] [Full Text] [Related]

  • 13. 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 14; 44(2):96-101. PubMed ID: 10795575
    [Abstract] [Full Text] [Related]

  • 14. Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology.
    Lotfi Shirazi S, Koocheki A, Milani E, Mohebbi M.
    J Food Sci Technol; 2020 Jun 14; 57(6):2169-2181. PubMed ID: 32431343
    [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 14; 48(1):19-24. PubMed ID: 15053346
    [Abstract] [Full Text] [Related]

  • 16. Optimization of the extrusion parameters for the production of lentil-quinoa extrudates enriched with pumpkin.
    Eftekhariyazdi M, Zenoozian MS, Milani E, Elhami Rad AH, Armin M.
    Food Sci Technol Int; 2024 Mar 31; ():10820132241243240. PubMed ID: 38556930
    [Abstract] [Full Text] [Related]

  • 17. Co-extrusion of food grains-banana pulp for nutritious snacks: optimization of process variables.
    Mridula D, Sethi S, Tushir S, Bhadwal S, Gupta RK, Nanda SK.
    J Food Sci Technol; 2017 Aug 31; 54(9):2704-2716. PubMed ID: 28928510
    [Abstract] [Full Text] [Related]

  • 18. Effect of extrusion processing on techno-functional, textural and bioactive properties of whole-grain corn flour-based breakfast cereals sweetened with honey.
    Bobade H, Singh A, Sharma S, Gupta A, Singh B.
    J Texture Stud; 2022 Sep 31; 53(5):672-683. PubMed ID: 35722898
    [Abstract] [Full Text] [Related]

  • 19. 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 31; 85(7):2134-2142. PubMed ID: 32506502
    [Abstract] [Full Text] [Related]

  • 20. Effect of extrusion process parameters and pregelatinized rice flour on physicochemical properties of ready-to-eat expanded snacks.
    Gat Y, Ananthanarayan L.
    J Food Sci Technol; 2015 May 31; 52(5):2634-45. PubMed ID: 25892761
    [Abstract] [Full Text] [Related]

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