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Journal Abstract Search

386 related items for PubMed ID: 31887250

  • 1. 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; 85(2):404-413. PubMed ID: 31887250
    [Abstract] [Full Text] [Related]

  • 2. 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; 85(7):2134-2142. PubMed ID: 32506502
    [Abstract] [Full Text] [Related]

  • 3. Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion.
    Ek P, Gu BJ, Ganjyal GM.
    J Food Sci; 2021 Mar; 86(3):942-951. PubMed ID: 33565641
    [Abstract] [Full Text] [Related]

  • 4. Effect of extrusion conditions on physicochemical and sensorial properties of corn-broad beans (Vicia faba) spaghetti type pasta.
    Giménez MA, González RJ, Wagner J, Torres R, Lobo MO, Samman NC.
    Food Chem; 2013 Jan 15; 136(2):538-45. PubMed ID: 23122095
    [Abstract] [Full Text] [Related]

  • 5. 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]

  • 6. 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 15; 63(3):99-104. PubMed ID: 18546074
    [Abstract] [Full Text] [Related]

  • 7. 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 15; 98(4):1492-1501. PubMed ID: 28799654
    [Abstract] [Full Text] [Related]

  • 8. 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 15; 44(2):96-101. PubMed ID: 10795575
    [Abstract] [Full Text] [Related]

  • 9. 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 15; 85(10):3333-3344. PubMed ID: 32949029
    [Abstract] [Full Text] [Related]

  • 10. Vacuum impregnation as a sustainable technology to obtain iron-fortified broad bean (Vicia faba) flours.
    Arnal M, Gallego M, Mora L, Talens P.
    Food Funct; 2023 Jun 06; 14(11):5429-5441. PubMed ID: 37222454
    [Abstract] [Full Text] [Related]

  • 11. Effect of extrusion temperature and screw speed on properties of oat and rice flour extrudates.
    Sandrin R, Caon T, Zibetti AW, de Francisco A.
    J Sci Food Agric; 2018 Jul 06; 98(9):3427-3436. PubMed ID: 29282744
    [Abstract] [Full Text] [Related]

  • 12. 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 06; 48(1):19-24. PubMed ID: 15053346
    [Abstract] [Full Text] [Related]

  • 13. Functional and electrophoretic characteristics of faba bean (Vicia faba) flour proteins as affected by germination.
    Rahma EH.
    Nahrung; 1988 Feb 06; 32(6):577-83. PubMed ID: 3231250
    [Abstract] [Full Text] [Related]

  • 14. The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients.
    Chandra-Hioe MV, Wong CH, Arcot J.
    Plant Foods Hum Nutr; 2016 Mar 06; 71(1):90-5. PubMed ID: 26880215
    [Abstract] [Full Text] [Related]

  • 15. Enhancing the nutritional and bioactive benefits of faba bean flour by combining preprocessing and thermoplastic extrusion: A comprehensive study on digestion-resistant peptides.
    Salvador-Reyes R, Teresa Pedrosa Silva Clerici M, Martínez-Villaluenga C.
    Food Res Int; 2024 May 06; 183():114231. PubMed ID: 38760148
    [Abstract] [Full Text] [Related]

  • 16. [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 06; 57(3):278-86. PubMed ID: 18271407
    [Abstract] [Full Text] [Related]

  • 17. Acceptability and characterization of extruded pinto, navy and black beans.
    Simons CW, Hall C, Tulbek M, Mendis M, Heck T, Ogunyemi S.
    J Sci Food Agric; 2015 Aug 30; 95(11):2287-91. PubMed ID: 25298221
    [Abstract] [Full Text] [Related]

  • 18. Sprouting improves the flavour quality of faba bean flours.
    Akkad R, Buchko A, Johnston SP, Han J, House JD, Curtis JM.
    Food Chem; 2021 Dec 01; 364():130355. PubMed ID: 34153600
    [Abstract] [Full Text] [Related]

  • 19. Effect of phytase treatment on iron bioavailability in faba bean (Vicia faba L.) flour.
    Luo Y, Xie W.
    Food Chem; 2012 Oct 01; 134(3):1251-5. PubMed ID: 25005940
    [Abstract] [Full Text] [Related]

  • 20. The effect of cooling and rehydration methods in high moisture meat analogs with pulse proteins-peas, lentils, and faba beans.
    Kim T, Riaz MN, Awika J, Teferra TF.
    J Food Sci; 2021 Apr 01; 86(4):1322-1334. PubMed ID: 33761139
    [Abstract] [Full Text] [Related]

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