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Journal Abstract Search

127 related items for PubMed ID: 38509932

  • 1. Assessment of mineral content, techno-functional properties and colour of an extruded breakfast cereals using yellow maize, sorghum and date palm.
    Adepeju AB, Aluko DM, Olugbuyi AO, Oyinloye AM, Adeniran OO.
    Heliyon; 2024 Mar 30; 10(6):e27650. PubMed ID: 38509932
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  • 2. 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
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  • 3. Physical properties and FTIR analysis of rice-oat flour and maize-oat flour based extruded food products containing olive pomace.
    Ying D, Hlaing MM, Lerisson J, Pitts K, Cheng L, Sanguansri L, Augustin MA.
    Food Res Int; 2017 Oct 30; 100(Pt 1):665-673. PubMed ID: 28873735
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  • 4. Mineral availability is modified by tannin and phytate content in sorghum flaked breakfast cereals.
    Wu G, Ashton J, Simic A, Fang Z, Johnson SK.
    Food Res Int; 2018 Jan 30; 103():509-514. PubMed ID: 29389641
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  • 5. 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 30; 53(5):672-683. PubMed ID: 35722898
    [Abstract] [Full Text] [Related]

  • 6. 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]

  • 7. Effect of fermentation, malting and ultrasonication on sorghum, mopane worm and Moringa oleifera: improvement in their nutritional, techno-functional and health promoting properties.
    Maleke MS, Adebo OA, Wilkin J, Ledbetter M, Feng X, Gieng J, Molelekoa TBJ.
    Front Nutr; 2024 Dec 30; 11():1469960. PubMed ID: 39416648
    [Abstract] [Full Text] [Related]

  • 8. Proximate, functional and sensory characteristics of blended yellow maize and hard-to-cook cowpea extruded snacks.
    Jombo TZ, Mwayera TA, Ndari G, Gwaza RN.
    J Sci Food Agric; 2025 Jan 15; 105(1):483-488. PubMed ID: 39193876
    [Abstract] [Full Text] [Related]

  • 9. Effect of temperature and particle size on physicochemical and techno-functional properties of peach palm peel flour (Bactris gasipaes, red and yellow ecotypes).
    Martínez-Girón J, Osorio C, Ordoñez-Santos LE.
    Food Sci Technol Int; 2022 Sep 15; 28(6):535-544. PubMed ID: 34210179
    [Abstract] [Full Text] [Related]

  • 10. Sustainable production of naturally colored extruded breakfast cereals from blends of broken rice and vegetable flours.
    Guilherme Sebastião V, Batista D, Rebellato AP, Alves Macedo J, Steel CJ.
    Food Res Int; 2023 Oct 15; 172():113078. PubMed ID: 37689858
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  • 17. Use of agricultural by-products in extruded gluten-free breakfast cereals.
    Alonso Dos Santos P, Caliari M, Soares Soares Júnior M, Soares Silva K, Fleury Viana L, Gonçalves Caixeta Garcia L, Siqueira de Lima M.
    Food Chem; 2019 Nov 01; 297():124956. PubMed ID: 31253306
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  • 19. Phytate degradation determines the effect of industrial processing and home cooking on iron absorption from cereal-based foods.
    Hurrell RF, Hurrell RF, Reddy MB, Burri J, Cook JD.
    Br J Nutr; 2002 Aug 01; 88(2):117-23. PubMed ID: 12144715
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  • 20. Effects of aqueous soaking on the phytate and mineral contents and phytate:mineral ratios of wholegrain normal sorghum and maize and low phytate sorghum.
    Kruger J, Oelofse A, Taylor JR.
    Int J Food Sci Nutr; 2014 Aug 01; 65(5):539-46. PubMed ID: 24524560
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