Determination of formulation and processing factors affecting slowly digestible starch, protein digestibility and antioxidant capacity of extruded sorghum-maize composite flour

Novel use ofAcacia senegal(Super Gum™) andAnogeisus latifolia(Gatifolia SD) as functional ingredients in extruded snack products: Their role in manipulating product characteristics and modulating the potential glycaemic response of snack foods

(2014) Margaret A. Brennan et al.   STARCH-STARKE

Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta

(2013) Imran Khan et al.   FOOD RESEARCH INTERNATIONAL

Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks

(2013) Margaret A. Brennan et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Influence of sorghum flour addition on flat bread in vitro starch digestibility, antioxidant capacity and consumer acceptability

(2012) Adel Yousif et al.   FOOD CHEMISTRY

Development of protein-Rich Sorghum-Based Expanded Snacks Using Extrusion Technology

(2012) Nanubala Lakshmi Devi et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Development of extruded snacks using soy, sorghum, millet and rice blend - A response surface methodology approach

(2012) Dibyakanta Seth et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Amaranth, millet and buckwheat flours affect the physical properties of extruded breakfast cereals and modulates their potential glycaemic impact

(2012) Margaret A. Brennan et al.   STARCH-STARKE

Twin-Screw Extrusion of Pre-Germinated Brown Rice: Physicochemical Properties and ?-Aminobutyric Acid Content (GABA) of Extruded Snacks

(2011) Nirandorn Chanlat et al.   International Journal of Food Engineering

Assessment on vulnerability of sorghum to climate change in India

(2010) Aditi Srivastava et al.   AGRICULTURE ECOSYSTEMS & ENVIRONMENT

REVIEW: Developments in Our Understanding of Sorghum Polysaccharides and Their Health Benefits

(2010) John R. N. Taylor et al.   CEREAL CHEMISTRY

Optimal dietary approaches for prevention of type 2 diabetes: a life-course perspective

(2010) A. E. Buyken et al.   DIABETOLOGIA

Kinetics of starch digestion and functional properties of twin-screw extruded sorghum

(2010) K. Mahasukhonthachat et al.   JOURNAL OF CEREAL SCIENCE

Kinetics of starch digestion in sorghum as affected by particle size

(2009) K. Mahasukhonthachat et al.   JOURNAL OF FOOD ENGINEERING

EFFECTS OF STARCH, LIPID AND MOISTURE CONTENTS ON EXTRUSION BEHAVIOR AND EXTRUDATE CHARACTERISTICS OF RICE-BASED BLENDS PREPARED WITH A VERY-LOW-COST EXTRUDER

(2009) NGUYEN VAN HOAN et al.   JOURNAL OF FOOD PROCESS ENGINEERING

A Rapid In-vitro Digestibility Assay Based on Glucometry for Investigating Kinetics of Starch Digestion

(2009) Peter A. Sopade et al.   STARCH-STARKE

Physical and nutritional impact of fortification of corn starch-based extruded snacks with common bean (Phaseolus vulgaris L.) flour: Effects of bean addition and extrusion cooking

(2008) Alex A. Anton et al.   FOOD CHEMISTRY

Structure and Functional Properties of Sorghum Starches Differing in Amylose Content

(2008) Yijun Sang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Digestibility of protein and starch from sorghum (Sorghum bicolor) is linked to biochemical and structural features of grain endosperm

(2008) Joshua H. Wong et al.   JOURNAL OF CEREAL SCIENCE

Impact of Guar and Wheat Bran on the Physical and Nutritional Quality of Extruded Breakfast Cereals

(2008) Margaret A. Brennan et al.   STARCH-STARKE