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Journal Abstract Search

189 related items for PubMed ID: 32375498

  • 1. Influence of microalgae addition in formulation on colour, texture, and extrusion parameters of corn snacks.
    Uribe-Wandurraga ZN, Igual M, García-Segovia P, Martínez-Monzó J.
    Food Sci Technol Int; 2020 Dec; 26(8):685-695. PubMed ID: 32375498
    [Abstract] [Full Text] [Related]

  • 2. APPLICATION OF OAT, WHEAT AND RYE BRAN TO MODIFY NUTRITIONAL PROPERTIES, PHYSICAL AND SENSORY CHARACTERISTICS OF EXTRUDED CORN SNACKS.
    Makowska A, Polcyn A, Chudy S, Michniewicz J.
    Acta Sci Pol Technol Aliment; 2015 Dec; 14(4):375-386. PubMed ID: 28068043
    [Abstract] [Full Text] [Related]

  • 3. Effect of microalgae addition on mineral content, colour and mechanical properties of breadsticks.
    Uribe-Wandurraga ZN, Igual M, García-Segovia P, Martínez-Monzó J.
    Food Funct; 2019 Aug 01; 10(8):4685-4692. PubMed ID: 31294732
    [Abstract] [Full Text] [Related]

  • 4. Development of protein, dietary fiber, and micronutrient enriched extruded corn snacks.
    Shah FU, Sharif MK, Butt MS, Shahid M.
    J Texture Stud; 2017 Jun 01; 48(3):221-230. PubMed ID: 28573729
    [Abstract] [Full Text] [Related]

  • 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 01; 84(2):284-291. PubMed ID: 30648743
    [Abstract] [Full Text] [Related]

  • 6. Effect of Extrusion on Physicochemical Properties, Digestibility, and Phenolic Profiles of Grit Fractions Obtained from Dry Milling of Normal and Waxy Corn.
    Thakur S, Singh N, Kaur A, Singh B.
    J Food Sci; 2017 May 01; 82(5):1101-1109. PubMed ID: 28369955
    [Abstract] [Full Text] [Related]

  • 7. Sensory, Physico-Chemical and Water Sorption Properties of Corn Extrudates Enriched with Spirulina.
    Tańska M, Konopka I, Ruszkowska M.
    Plant Foods Hum Nutr; 2017 Sep 01; 72(3):250-257. PubMed ID: 28866858
    [Abstract] [Full Text] [Related]

  • 8. 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
    [Abstract] [Full Text] [Related]

  • 9. Incorporation of Chlorella vulgaris and Spirulina maxima biomass in pasta products. Part 1: Preparation and evaluation.
    Fradique M, Batista AP, Nunes MC, Gouveia L, Bandarra NM, Raymundo A.
    J Sci Food Agric; 2010 Aug 15; 90(10):1656-64. PubMed ID: 20564448
    [Abstract] [Full Text] [Related]

  • 10. 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 15; 69(4):365-71. PubMed ID: 25447553
    [Abstract] [Full Text] [Related]

  • 11. Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions.
    Singha P, Muthukumarappan K.
    Food Sci Technol Int; 2018 Jul 15; 24(5):447-462. PubMed ID: 29614869
    [Abstract] [Full Text] [Related]

  • 12. Microalgae-enriched breadsticks: Analysis for vitamin C, carotenoids, and chlorophyll a.
    Igual M, Uribe-Wandurraga ZN, García-Segovia P, Martínez-Monzó J.
    Food Sci Technol Int; 2022 Jan 15; 28(1):26-31. PubMed ID: 33517774
    [Abstract] [Full Text] [Related]

  • 13. Obtaining ready-to-eat blue corn expanded snacks with anthocyanins using an extrusion process and response surface methodology.
    Escalante-Aburto A, Ramírez-Wong B, Torres-Chávez PI, López-Cervantes J, Figueroa-Cárdenas Jde D, Barrón-Hoyos JM, Morales-Rosas I, Ponce-García N, Gutiérrez-Dorado R.
    Molecules; 2014 Dec 15; 19(12):21066-84. PubMed ID: 25517344
    [Abstract] [Full Text] [Related]

  • 14. 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 Dec 15; 16(2):135-147. PubMed ID: 28703954
    [Abstract] [Full Text] [Related]

  • 15. Field Cricket (Gryllus bimaculatus) and Spirulina (Arthrospira platensis) Powders as Environmentally Friendly Protein Enrichment Ingredients in Corn Snacks.
    Ruszkowska M, Tańska M, Miedzianka J, Kowalczewski PŁ.
    Foods; 2024 Jul 28; 13(15):. PubMed ID: 39123581
    [Abstract] [Full Text] [Related]

  • 16. Multiresponse optimization of the extrusion process for ready-to-eat snacks from pineapple byproducts and maize flour.
    Vivar-Vera MA, Navarro-Cortez RO, Hernández-Santos B, Ramírez-Rivera EJ, Torruco-Uco JG, Ramírez-Figueroa E, Amador-Mendoza A, Cruz-Cabrera I, Rodríguez-Miranda J.
    J Food Sci; 2023 Sep 28; 88(9):3820-3838. PubMed ID: 37548648
    [Abstract] [Full Text] [Related]

  • 17. Texture, sensory properties and functionality of extruded snacks from pulses and pseudocereal proteins.
    Martin A, Schmidt V, Osen R, Bez J, Ortner E, Mittermaier S.
    J Sci Food Agric; 2022 Sep 28; 102(12):5011-5021. PubMed ID: 33349965
    [Abstract] [Full Text] [Related]

  • 18. Extruded snacks from whole wheat supplemented with textured soy flour: Effect on instrumental and sensory textural characteristics.
    Rodríguez-Vidal A, Martínez-Flores HE, González Jasso E, Velázquez de la Cruz G, Ramírez-Jiménez AK, Morales-Sánchez E.
    J Texture Stud; 2017 Jun 28; 48(3):249-257. PubMed ID: 28573723
    [Abstract] [Full Text] [Related]

  • 19. Quality and storage stability of extruded puffed corn-fish snacks during 6-month storage at ambient temperature.
    Shaviklo GR, Thorkelsson G, Rafipour F, Sigurgisladottir S.
    J Sci Food Agric; 2011 Mar 30; 91(5):886-93. PubMed ID: 21384356
    [Abstract] [Full Text] [Related]

  • 20. Nitrogen Gas-Assisted Extrusion for Improving the Physical Quality of Pea Protein-Enriched Corn Puffs with a Wide Range of Protein Contents.
    Luo S, Paliwal J, Koksel F.
    Foods; 2024 Jul 30; 13(15):. PubMed ID: 39123602
    [Abstract] [Full Text] [Related]

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