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Journal Abstract Search

433 related items for PubMed ID: 32506502

  • 1. 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]

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  • 3. 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
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  • 5. Effect of the extrusion on functional properties and mineral dialyzability from Phaseolus vulgaris bean flour.
    Drago SR, Velasco-González OH, Torres RL, González RJ, Valencia ME.
    Plant Foods Hum Nutr; 2007 Jun; 62(2):43-8. PubMed ID: 17318423
    [Abstract] [Full Text] [Related]

  • 6. 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; 85(10):3333-3344. PubMed ID: 32949029
    [Abstract] [Full Text] [Related]

  • 7. Single Varietal Dry Bean (Phaseolus vulgaris L.) Pastas: Nutritional Profile and Consumer Acceptability.
    Hooper SD, Glahn RP, Cichy KA.
    Plant Foods Hum Nutr; 2019 Sep; 74(3):342-349. PubMed ID: 31177359
    [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; 55(4):e12854. PubMed ID: 38960864
    [Abstract] [Full Text] [Related]

  • 9. [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; 57(3):278-86. PubMed ID: 18271407
    [Abstract] [Full Text] [Related]

  • 10. Autoclaving and extrusion improve the functional properties and chemical composition of black bean carbohydrate extracts.
    Escobedo A, Loarca-Piña G, Gaytan-Martínez M, Orozco-Avila I, Mojica L.
    J Food Sci; 2020 Sep; 85(9):2783-2791. PubMed ID: 32776549
    [Abstract] [Full Text] [Related]

  • 11. 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
    [Abstract] [Full Text] [Related]

  • 12. 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; 44(2):96-101. PubMed ID: 10795575
    [Abstract] [Full Text] [Related]

  • 13. Extrusion characteristics of ten novel quinoa breeding lines.
    Richter JK, Pietrysiak E, Ek P, Dey D, Gu BJ, Ikuse M, Nalbandian E, Żak A, Ganjyal GM.
    J Food Sci; 2022 Dec; 87(12):5349-5362. PubMed ID: 36382863
    [Abstract] [Full Text] [Related]

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

  • 15. 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; 48(3):249-257. PubMed ID: 28573723
    [Abstract] [Full Text] [Related]

  • 16. 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; 24(5):447-462. PubMed ID: 29614869
    [Abstract] [Full Text] [Related]

  • 17. Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour.
    Nkundabombi MG, Nakimbugwe D, Muyonga JH.
    Food Sci Nutr; 2016 May; 4(3):384-97. PubMed ID: 27247769
    [Abstract] [Full Text] [Related]

  • 18. Influence of Extrusion Cooking on In Vitro Digestibility, Physical and Sensory Properties of Brazilian Pine Seeds Flour (Araucaria Angustifolia).
    Boff Zortéa-Guidolin ME, Piler de Carvalho CW, Bueno de Godoy RC, Mottin Demiate I, Paula Scheer A.
    J Food Sci; 2017 Apr; 82(4):977-984. PubMed ID: 28339105
    [Abstract] [Full Text] [Related]

  • 19. Effects of particle size and moisture content of maize grits on physical properties of expanded snacks.
    Sharifi S, Majzoobi M, Farahnaky A.
    J Texture Stud; 2021 Feb; 52(1):110-123. PubMed ID: 33048347
    [Abstract] [Full Text] [Related]

  • 20. 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; 48(1):19-24. PubMed ID: 15053346
    [Abstract] [Full Text] [Related]

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