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Journal Abstract Search

224 related items for PubMed ID: 35722898

  • 1. 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; 53(5):672-683. PubMed ID: 35722898
    [Abstract] [Full Text] [Related]

  • 2. Effect of Malting and Nixtamalization Processes on the Physicochemical Properties of Instant Extruded Corn Flour and Tortilla Quality.
    Rodríguez-Martínez NA, Salazar-García MG, Ramírez-Wong B, Islas-Rubio AR, Platt-Lucero LC, Morales-Rosas I, Marquez-Melendez R, Martínez-Bustos F.
    Plant Foods Hum Nutr; 2015 Sep; 70(3):275-80. PubMed ID: 26059113
    [Abstract] [Full Text] [Related]

  • 3. Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour.
    Sarawong C, Schoenlechner R, Sekiguchi K, Berghofer E, Ng PK.
    Food Chem; 2014 Jan 15; 143():33-9. PubMed ID: 24054209
    [Abstract] [Full Text] [Related]

  • 4. Effect of extrusion processing on techno-functional properties, textural properties, antioxidant activities, in vitro nutrient digestibility and glycemic index of sorghum-chickpea-based extruded snacks.
    Kaur J, Singh B, Singh A, Sharma S, Kidwai MK.
    J Texture Stud; 2023 Oct 15; 54(5):706-719. PubMed ID: 37246468
    [Abstract] [Full Text] [Related]

  • 5. 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 15; 55(4):e12854. PubMed ID: 38960864
    [Abstract] [Full Text] [Related]

  • 6. Effect of extrusion conditions on the anthocyanin content, functionality, and pasting properties of obtained nixtamalized blue corn flour (Zea mays L.) and process optimization.
    Menchaca-Armenta M, Ramírez-Wong B, Torres-Chávez PI, Quintero-Ramos A, Ledesma-Osuna AI, Frutos MJ, Gutiérrez-Dorado R, Campas-Baypoli ON, Morales-Rosas I.
    J Food Sci; 2020 Jul 15; 85(7):2143-2152. PubMed ID: 32567692
    [Abstract] [Full Text] [Related]

  • 7. Impact of moisture content on microstructural, thermal, and techno-functional characteristics of extruded whole-grain-based breakfast cereal enriched with Indian horse chestnut flour.
    Allai FM, Junaid PM, Azad ZRAA, Gul K, Dar BN, Siddiqui SA, Manuel Loenzo J.
    Food Chem X; 2023 Dec 30; 20():100959. PubMed ID: 38144831
    [Abstract] [Full Text] [Related]

  • 8. 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 30; 16(2):135-147. PubMed ID: 28703954
    [Abstract] [Full Text] [Related]

  • 9. Optimisation of the Extrusion Process through a Response Surface Methodology for Improvement of the Physical Properties and Nutritional Components of Whole Black-Grained Wheat Flour.
    Liu Y, Liu M, Huang S, Zhang Z.
    Foods; 2021 Feb 17; 10(2):. PubMed ID: 33671237
    [Abstract] [Full Text] [Related]

  • 10. 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 17; 58(7):2651-2660. PubMed ID: 34194100
    [Abstract] [Full Text] [Related]

  • 11. Andean purple maize to produce extruded breakfast cereals: impact on techno-functional properties and sensory acceptance.
    Salvador-Reyes R, Sampaio UM, de Menezes Alves Moro T, Brito ADC, Behrens J, Campelo PH, Pedrosa Silva Clerici MT.
    J Sci Food Agric; 2023 Jan 30; 103(2):548-559. PubMed ID: 36054555
    [Abstract] [Full Text] [Related]

  • 12. 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 30; 52(3):1830-8. PubMed ID: 25745265
    [Abstract] [Full Text] [Related]

  • 13. 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 30; 82(5):1101-1109. PubMed ID: 28369955
    [Abstract] [Full Text] [Related]

  • 14. Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties.
    Caporizzi R, Schönlechner R, D'amico S, Severini C, Derossi A.
    Foods; 2023 Feb 01; 12(3):. PubMed ID: 36766138
    [Abstract] [Full Text] [Related]

  • 15. 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
    [Abstract] [Full Text] [Related]

  • 16. Effect of wheat dextrin on corn flour extrusion characteristics.
    Guéritte M, Dalle Fratte E, Van de Velde LM, Eeckhout M, Debonne E.
    Heliyon; 2023 Nov 01; 9(11):e21827. PubMed ID: 38027793
    [Abstract] [Full Text] [Related]

  • 17. 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 01; 24(5):447-462. PubMed ID: 29614869
    [Abstract] [Full Text] [Related]

  • 18. Optimizing the extrusion conditions for the production of expanded intermediate wheatgrass (Thinopyrum intermedium) products.
    Boakye PG, Okyere AY, Kougblenou I, Kowalski R, Ismail BP, Annor GA.
    J Food Sci; 2022 Aug 01; 87(8):3496-3512. PubMed ID: 35781707
    [Abstract] [Full Text] [Related]

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