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Effects of Feed Moisture Content on the Physical and Nutritional Quality Attributes of Sunflower Meal-based High-Moisture Meat Analogues.
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- Food & Bioprocess Technology, 2024, v. 17, n. 7, p. 1897, doi. 10.1007/s11947-023-03225-8
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- Article
高水分挤压豌豆分离蛋白和小麦面筋蛋白植物蛋白 素肉饼的品质特性研究.
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- China Condiment, 2024, v. 49, n. 5, p. 47, doi. 10.3969/j.issn.1000-9973.2024.05.008
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- Article
Development of curcumin‐loaded nanoemulsion stabilized with texturized whey protein concentrate: Characterization, stability and in vitro digestibility.
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- Food Science & Nutrition, 2024, v. 12, n. 3, p. 1655, doi. 10.1002/fsn3.3860
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- Article
Determination of furan and alkylfuran in breakfast cereals from the European market and their correlation with acrylamide levels.
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- European Food Research & Technology, 2024, v. 250, n. 1, p. 167, doi. 10.1007/s00217-023-04374-y
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- Article
Effects of Process Variables on the Physicochemical, Textural, and Structural Properties of an Isolated Pea Protein-Based High-Moisture Meat Analog.
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- Foods, 2023, v. 12, n. 24, p. 4413, doi. 10.3390/foods12244413
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- Article
Effects of Extrusion Cooking Over Roasting on Retention of Nutritional Quality of Composite Flour Prepared From Soyabean, Millet, Corn and Rice Blend.
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- Acta Universitatis Cinbinesis, Series E : Food Technology, 2023, v. 27, n. 2, p. 253, doi. 10.2478/aucft-2023-0021
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- Article
Improvement of cooking and textural properties of rice flour-soy protein isolate noodles stabilised with microbial transglutaminase and glucono-δ-lactone and dried using superheated steam.
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- Food Science & Technology International, 2023, v. 29, n. 8, p. 799, doi. 10.1177/10820132221121169
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- Article
Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours.
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- Journal of Food Measurement & Characterization, 2023, v. 17, n. 5, p. 4473, doi. 10.1007/s11694-023-01985-7
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- Article
Application of Edible Insect Flour as a Novel Ingredient in Fortified Snack Pellets: Processing Aspects and Physical Characteristics.
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- Processes, 2023, v. 11, n. 9, p. 2561, doi. 10.3390/pr11092561
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- Article
Resistant‐Type Starch in Sorghum Foods—Factors Involved and Health Implications.
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- Starch / Staerke, 2023, v. 75, n. 9/10, p. 1, doi. 10.1002/star.202100296
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- Article
A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources.
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- Antioxidants, 2023, v. 12, n. 7, p. 1453, doi. 10.3390/antiox12071453
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- Article
Effects of Extrusion on the Nutritional Properties of Millet Based Extruded Products - A Review.
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- Mysore Journal of Agricultural Sciences, 2023, v. 57, n. 3, p. 1
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- Article
Chemical Characterization of White Lupin (Lupinus albus) Flour Treated by Extrusion Cooking and Aqueous Debittering Processes.
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- Plant Foods for Human Nutrition, 2023, v. 78, n. 2, p. 292, doi. 10.1007/s11130-023-01050-0
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- Article
Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes.
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- Foods, 2023, v. 12, n. 4, p. 889, doi. 10.3390/foods12040889
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- Article
Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties.
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- Foods, 2023, v. 12, n. 3, p. 609, doi. 10.3390/foods12030609
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- Article
Effects of pea protein content and extrusion types on physicochemical properties and texture characteristic of meat analogs.
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- JSFA Reports, 2023, v. 3, n. 1, p. 30, doi. 10.1002/jsf2.97
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- Article
Effect of Wheat and Oat Bran on the Physicochemical Properties of Edible Starch‐Based Films Obtained by Extrusion for Food Packaging Applications.
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- Starch / Staerke, 2023, v. 75, n. 1/2, p. 1, doi. 10.1002/star.202200087
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- Article
Nutritional and bioactive components of rice‐chickpea based snacks as affected by severe and mild extrusion cooking.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 15, p. 7126, doi. 10.1002/jsfa.12075
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- Article
单螺杆挤压技术在食品工业中的 应用研究进展.
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- Food Research & Development, 2022, v. 43, n. 22, p. 200, doi. 10.12161/j.issn.1005-6521.2022.22.028
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- Article
High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 6, p. 4573, doi. 10.1111/1541-4337.13030
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- Article
Butterfly Pea Flower as a Novel Ingredient to Produce Antioxidant-Enriched Yellow Pea-Based Breakfast Cereals.
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- Foods, 2022, v. 11, n. 21, p. 3447, doi. 10.3390/foods11213447
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- Article
Thermo-mechanical processing of fibre-rich blackcurrant pomace to modify techno-functional properties.
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- European Food Research & Technology, 2022, v. 248, n. 9, p. 2359, doi. 10.1007/s00217-022-04052-5
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- Article
Texture, sensory properties and functionality of extruded snacks from pulses and pseudocereal proteins.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 12, p. 5011, doi. 10.1002/jsfa.11041
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- Article
Effects of Extrusion on Starch Molecular Degradation, Order–Disorder Structural Transition and Digestibility—A Review.
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- Foods, 2022, v. 11, n. 16, p. 2538, doi. 10.3390/foods11162538
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- Article
اثر فناوري اکستروژن بر ویژگی هاي فیزیکوشیمیایی فراورده حاصل از آرد کامپوزیت جودوسر- برنج شکسته با هدف تولید حریره فوري.
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- Journal of Food Science & Technology (2008-8787), 2022, v. 19, n. 126, p. 227, doi. 10.22034/FSCT.19.126.227
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- Article
Principles and Guidelines for In-Line Viscometry in Cereal Extrusion.
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- Polymers (20734360), 2022, v. 14, n. 12, p. 2316, doi. 10.3390/polym14122316
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- Article
The Effects of Processing on Bioactive Compounds and Biological Activities of Sorghum Grains.
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- Molecules, 2022, v. 27, n. 10, p. 3246, doi. 10.3390/molecules27103246
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- Article
Flavor challenges in extruded plant‐based meat alternatives: A review.
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- Comprehensive Reviews in Food Science & Food Safety, 2022, v. 21, n. 3, p. 2898, doi. 10.1111/1541-4337.12964
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- Article
Factors during Production of Cereal-Derived Feed That Influence Mycotoxin Contents.
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- Toxins, 2022, v. 14, n. 5, p. 301, doi. 10.3390/toxins14050301
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- Article
Something to chew on: technological aspects for novel snacks.
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- Journal of the Science of Food & Agriculture, 2022, v. 102, n. 6, p. 2191, doi. 10.1002/jsfa.11701
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- Article
Extrusion process of maize grits used for nixtamalization.
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- Czech Journal of Food Sciences, 2022, v. 40, n. 2, p. 138, doi. 10.17221/188/2021-CJFS
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- Article
Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice.
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- Molecules, 2022, v. 27, n. 3, p. 1143, doi. 10.3390/molecules27031143
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- Article
挤压加工技术对食品理化性质、营养成分影响的研究进展.
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- Food Research & Development, 2022, v. 43, n. 2, p. 214, doi. 10.12161/j.issn.1005-6521.2022.02.032
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- Article
Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks.
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- Foods, 2022, v. 11, n. 1, p. 38, doi. 10.3390/foods11010038
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- Article
Development and Characterization of Extrudates Based on Rapeseed and Pea Protein Blends Using High-Moisture Extrusion Cooking.
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- Foods, 2021, v. 10, n. 10, p. 2397, doi. 10.3390/foods10102397
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- Article
Anthocyanins and Functional Compounds Change in a Third-Generation Snacks Prepared Using Extruded Blue Maize, Black Bean, and Chard: An Optimization.
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- Antioxidants, 2021, v. 10, n. 9, p. 1368, doi. 10.3390/antiox10091368
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- Article
Recent Progress on Improving the Quality of Bran-Enriched Extruded Snacks.
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- Foods, 2021, v. 10, n. 9, p. 2024, doi. 10.3390/foods10092024
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- Article
Changes in Phenolics during Cooking Extrusion: A Review.
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- Foods, 2021, v. 10, n. 9, p. 2100, doi. 10.3390/foods10092100
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- Article
Effects of soy flour types and extrusion-cooking conditions on physicochemical, microstructural and sensory characteristics of puffed rice snack base.
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- International Journal of Food Engineering, 2021, v. 17, n. 6, p. 473, doi. 10.1515/ijfe-2019-0157
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- Article
Developmental Studies on Defatted Custard Apple Seed as a High- Moisture Meat Analogue Employing Extrusion Cooking.
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- Turkish Online Journal of Qualitative Inquiry, 2021, v. 12, n. 4, p. 1666
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- Article
Beta‐glucans from oats and/or barley in a ready‐to‐eat cereal manufactured via pressure cooking and reduction of blood‐glucose rise after consumption: evaluation of a health claim pursuant to Article 13(5) of Regulation (EC) No 1924/2006 .
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- EFSA Journal, 2021, v. 19, n. 4, p. 1, doi. 10.2903/j.efsa.2021.6493
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- Article
Impact of Extrusion Temperature on In Vitro Digestibility and Pasting Properties of Pea Flour.
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- Plant Foods for Human Nutrition, 2021, v. 76, n. 1, p. 26, doi. 10.1007/s11130-020-00869-1
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- Article
Physical Characterization of Maize Grits Expanded Snacks and Changes in the Carotenoid Profile.
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- Plant Foods for Human Nutrition, 2021, v. 76, n. 1, p. 68, doi. 10.1007/s11130-020-00876-2
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- Article
DEVELOPMENT OF DIRECT EXPANDED HIGH PROTEIN SNACK PRODUCTS FORTIFIED WITH SACHA INCHI SEED MEAL.
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- Journal of Microbiology, Biotechnology & Food Sciences, 2021, v. 10, n. 4, p. 680, doi. 10.15414/jmbfs.2021.10.4.680-684
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- Article
Influence of extrusion cooking on physicochemical properties and starch digestion kinetics of Sphenostylis stenocarpa, Cajanus cajan, and Vigna subterranean grains.
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- PLoS ONE, 2020, v. 15, n. 12, p. 1, doi. 10.1371/journal.pone.0242697
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- Article
Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking.
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- Foods, 2020, v. 9, n. 11, p. 1541, doi. 10.3390/foods9111541
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- Article
پایداري ویتامین D<sub>3</sub> و عنصر روي در برنج غنیشده به روش پخت اکستروژن طی مراحل فرآوري، نگهداري و پخت.
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- Journal of Food Science & Technology (2008-8787), 2020, v. 17, n. 105, p. 101, doi. 10.29252/fsct.17.08.09
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- Article
Biocatalytic Degradation of Proteins and Starch of Extruded Whole Chickpea Flours.
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- Food & Bioprocess Technology, 2020, v. 13, n. 10, p. 1703, doi. 10.1007/s11947-020-02511-z
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- Article
Effect of extrusion-cooking conditions on the physical properties of Jerusalem artichoke straw.
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- International Agrophysics, 2020, v. 34, n. 4, p. 441, doi. 10.31545/intagr/127804
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- Article
Extrusion texturization of cricket flour and soy protein isolate: Influence of insect content, extrusion temperature, and moisture‐level variation on textural properties.
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- Food Science & Nutrition, 2020, v. 8, n. 8, p. 4112, doi. 10.1002/fsn3.1700
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- Article