Modelling and optimization of the extrusion process in a snack of barley/corn and nutritional evaluation of the optimized product

Second-generation snacks with high nutritional and antioxidant value produced by an optimized extrusion process from corn/common bean flours mixtures

(2020) Jennifer V. Félix-Medina et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of extrusion processing and gum content on physicochemical, microstructural and nutritional properties of fermented chickpea-based extrudates

(2020) Sibel Yağcı et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of extrusion cooking on the physical-chemical properties of whole kiwicha (Amaranthus caudatus L) flour variety centenario: Process optimization

(2020) Jaime Basilio-Atencio et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Understanding the nutrient composition and nutritional functions of highland barley (Qingke): A review

(2020) Tianli Guo et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Barley bread with improved sensory and antioxidant properties

(2020) María del Carmen Robles-Ramírez et al.   International Journal of Gastronomy and Food Science

Cheese-flavored expanded snacks with low lipid content: Oil effects on the in vitro release of butyric acid and on the duration of the dominant sensations of the products

(2019) Michele Eliza Cortazzo Menis-Henrique et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modeling and optimizing the effect of extrusion processing parameters on nutritional properties of soy white flakes-based extrudates using response surface methodology

(2019) Sushil K. Singh et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Physico-chemical and rheological properties of Bengal gram (Cicer arietinum L.) starch as affected by high temperature short time extrusion

(2019) Idrees Ahmed Wani et al.   INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

Extrusion effect on proximate composition, starch and dietary fibre of ready-to-eat products based on rice fortified with carob fruit and bean

(2019) Claudia Arribas et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Influence of variety, harvesting date and drying temperature on the composition and the in vitro digestibility of corn grain

(2018) Sylvanus Odjo et al.   JOURNAL OF CEREAL SCIENCE

Effects of germination combined with extrusion on the nutritional composition, functional properties and polyphenol profile and related in vitro hypoglycemic effect of whole grain corn

(2018) Kuijie Gong et al.   JOURNAL OF CEREAL SCIENCE

Optimization of Roba1 extrusion conditions and bean extrudate properties using response surface methodology and multi-response desirability function

(2018) Hedwig Natabirwa et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Impact of fermentation and extrusion processing on physicochemical, sensory and bioactive properties of rice-black gram mixed flour

(2018) Poonam Rani et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of different extrusion temperatures on extrusion behavior, phenolic acids, antioxidant activity, anthocyanins and phytosterols of black rice

(2018) Zhanqiang Hu et al.   RSC Advances

Antioxidant activity of whole grain highland hull-less barley and its effect on liver protein expression profiles in rats fed with high-fat diets

(2017) Xuejuan Xia et al.   EUROPEAN JOURNAL OF NUTRITION

Extrusion of a model sorghum-barley blend: Starch digestibility and associated properties

(2017) Su Sin Koa et al.   JOURNAL OF CEREAL SCIENCE

Development of whole grain wheat flour extruded cereal and process impacts on color, expansion, and dry and bowl-life texture

(2017) Ludmilla C. Oliveira et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Variation in chemical composition and physical characteristics of cereal grains from different genotypes

(2016) Markus Rodehutscord et al.   ARCHIVES OF ANIMAL NUTRITION

Impact of visco-metric profile of composite dough matrices on starch digestibility and firming and retrogradation kinetics of breads thereof: Additive and interactive effects of non-wheat flours

(2016) Concha Collar   JOURNAL OF CEREAL SCIENCE

The effects of extrusion on the content and properties of dietary fibre components in various barley cultivars

(2016) I. Honců et al.   JOURNAL OF CEREAL SCIENCE

Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings

(2016) Mohammed Shafiq Alam et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Dipeptidyl Peptidase IV Inhibitory Peptides Derived from Oat (Avena sativa L.), Buckwheat (Fagopyrum esculentum), and Highland Barley (Hordeum vulgare trifurcatum (L.) Trofim) Proteins

(2015) Feng Wang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of extrusion on morphology, structural, functional properties and in vitro digestibility of corn, field pea and kidney bean starches

(2015) Shagun Sharma et al.   STARCH-STARKE

Hull-less barley flour supplemented corn extrudates produced by conventional extrusion and CO2 injection process

(2014) M. Tugrul Masatcioglu et al.   Innovative Food Science & Emerging Technologies

Gluten-free pasta: effect of green plantain flour addition and influence of starch modification on the functional properties and resistant starch content

(2014) Chonthira Sarawong et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Optimization of barrel temperature and kidney bean flour percentage based on various physical properties of extruded snacks

(2014) G. Agathian et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Physico-chemical, nutritional and infrared spectroscopy evaluation of an optimized soybean/corn flour extrudate

(2014) Fabiola Araceli Guzmán-Ortiz et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Effect of variety and drying method on the nutritive value of corn for growing pigs

(2014) Quanfeng Li et al.   Journal of Animal Science and Biotechnology

Chemical composition and prediction of amino acid content of maize- and wheat-Distillers’ Dried Grains with Soluble

(2013) O.A. Olukosi et al.   ANIMAL FEED SCIENCE AND TECHNOLOGY

Effect of extrusion variables (temperature, moisture) on the antinutrient components of cereal brans

(2013) Satinder Kaur et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Particle size-starch–protein digestibility relationships in cowpea (Vigna unguiculata)

(2012) T. Tinus et al.   JOURNAL OF FOOD ENGINEERING

Effects of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on the physical and nutritional properties of extruded products based on whole corn and brown rice

(2011) Elena Pastor-Cavada et al.   FOOD CHEMISTRY

Free Amino Acids and Sugars in Rye Grain: Implications for Acrylamide Formation

(2010) Tanya Y. Curtis et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Effect of guar gum content on some physical and nutritional properties of extruded products

(2010) Javier Parada et al.   JOURNAL OF FOOD ENGINEERING

Development of extruded snacks using taro (Colocasia esculenta) and nixtamalized maize (Zea mays) flour blends

(2010) J. Rodríguez-Miranda et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Relative effect of particle size on the physical properties of corn meal extrudates: Effect of particle size on the extrusion of corn meal

(2009) Carlos W.P. Carvalho et al.   JOURNAL OF FOOD ENGINEERING

Effect of Extrusion Cooking on Functional Properties andin vitroStarch Digestibility of Barley-Based Extrudates from Fruit and Vegetable By-Products

(2009) A. Altan et al.   JOURNAL OF FOOD SCIENCE

Study on formation of starch–lipid complexes during extrusion-cooking of almond flour

(2008) Teresa De Pilli et al.   JOURNAL OF FOOD ENGINEERING

Nitrogen-to-Protein Conversion Factors for Some Cereal Products in Japan

(2008) S. Fujihara et al.   JOURNAL OF FOOD SCIENCE

Extrusion of a hard-to-cook bean (Phaseolus vulgaris L.) and quality protein maize (Zea mays L.) flour blend

(2008) Jorge Ruiz-Ruiz et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Evaluation of snack foods from barley–tomato pomace blends by extrusion processing

(2007) Aylin Altan et al.   JOURNAL OF FOOD ENGINEERING