New type of potato-based snack-pellets supplemented with fresh vegetables from the Allium genus and Its selected properties

Possibility to Save Water and Energy by Application of Fresh Vegetables to Produce Supplemented Potato-Based Snack Pellets

(2020) Katarzyna Lisiecka et al.   Processes

Effects of extrusion conditions and nitrogen injection on physical, mechanical, and microstructural properties of red lentil puffed snacks

(2020) Siwen Luo et al.   FOOD AND BIOPRODUCTS PROCESSING

Assessment of the Miniature Kramer Shear Cell to Measure Both Solid Food and Bolus Mechanical Properties and Their Interplay with Oral Processing Behavior

(2020) María Dolores Álvarez et al.   Foods

3D Extrusion Printing and Post-Processing of Fibre-Rich Snack from Indigenous Composite Flour

(2019) Prithvika Krishnaraj et al.   Food and Bioprocess Technology

Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods

(2019) Xóchitl Ariadna Ruiz‐Armenta et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Chemical Composition and Antioxidant Properties of Five White Onion (Allium cepaL.) Landraces

(2017) Loredana Liguori et al.   JOURNAL OF FOOD QUALITY

Development of protein, dietary fiber, and micronutrient enriched extruded corn snacks

(2016) Faiz-Ul-Hassan Shah et al.   JOURNAL OF TEXTURE STUDIES

Sensory attributes and physicochemical features of corn snacks as affected by different flour types and extrusion conditions

(2016) Anna Pęksa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Garlic and Onions: Their Cancer Prevention Properties

(2015) H. L. Nicastro et al.   Cancer Prevention Research

Cross-flow deep fat frying and its effect on fry quality distribution and mobility

(2015) K. N. van Koerten et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Literature Data Compilation of WAI and WSI of Extrudate Food Products

(2010) N. A. Oikonomou et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

POROSITY DEVELOPMENT AND ITS EFFECT ON OIL UPTAKE DURING FRYING PROCESS

(2009) AMAN MOHAMMAD ZIAIIFAR et al.   JOURNAL OF FOOD PROCESS ENGINEERING