Extrusion as a tool to enhance the nutritional and bioactive potential of cereal and legume by-products
Published 2023 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Extrusion as a tool to enhance the nutritional and bioactive potential of cereal and legume by-products
Authors
Keywords
-
Journal
FOOD RESEARCH INTERNATIONAL
Volume 169, Issue -, Pages 112889
Publisher
Elsevier BV
Online
2023-04-27
DOI
10.1016/j.foodres.2023.112889
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Improving the Yield of Feruloyl Oligosaccharides from Rice Bran through Enzymatic Extrusion and Its Mechanism
- (2023) Fenghong Deng et al. Foods
- Antioxidant activities and polyphenolic identification by UPLC-MS/MS of autoclaved brewers’ spent grain
- (2022) Joncer Naibaho et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Arabinoxylans Release from Brewers’ Spent Grain Using Extrusion and Solid-State Fermentation with Fusarium oxysporum and the Antioxidant Capacity of the Extracts
- (2022) Joel G. Cervantes-Ramirez et al. Foods
- Physicochemical properties and protein structure of extruded corn gluten meal: Implication of temperature
- (2022) Yingying Zhang et al. FOOD CHEMISTRY
- The Potential of Selected Agri-Food Loss and Waste to Contribute to a Circular Economy: Applications in the Food, Cosmetic and Pharmaceutical Industries
- (2021) Lady Laura Del Rio Osorio et al. MOLECULES
- Autoclaved and Extruded Legumes as a Source of Bioactive Phytochemicals: A Review
- (2021) Mercedes M. Pedrosa et al. Foods
- Valorization of Cereal By-Products from the Milling Industry as a Source of Nutrients and Bioactive Compounds to Boost Resource-Use Efficiency
- (2021) Rossana V. C. Cardoso et al. Agronomy-Basel
- Isoflavones derived from plant raw materials: bioavailability, anti-cancer, anti-aging potentials, and microbiome modulation
- (2021) Saied A. Aboushanab et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Valorisation of By-Products from Soybean (Glycine max (L.) Merr.) Processing
- (2020) Alessandro Colletti et al. MOLECULES
- Extruded snacks from industrial by-products: A review
- (2020) Simona Grasso TRENDS IN FOOD SCIENCE & TECHNOLOGY
- Effects of extrusion processing on the physiochemical and functional properties of lupin kernel fibre
- (2020) Susanne Naumann et al. FOOD HYDROCOLLOIDS
- Multi-response surface optimisation of extrusion cooking to increase soluble dietary fibre and polyphenols in lupin seed coat
- (2020) Liezhou Zhong et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- In Vitro Fecal Fermentation of High Pressure-Treated Fruit Peels Used as Dietary Fiber Sources
- (2019) Viridiana Tejada-Ortigoza et al. MOLECULES
- Improving the physicochemical properties of partially enhanced soluble dietary fiber through innovative techniques: A coherent review
- (2019) Huma Bader Ul Ain et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Extrusion and fungal fermentation change the profile and antioxidant activity of free and bound phenolics in rice bran together with the phenolic bioaccessibility
- (2019) Yanxia Chen et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Stabilization treatment of rice bran alters phenolic content and antioxidant activity
- (2019) Nancy Saji et al. CEREAL CHEMISTRY
- Application of extrusion technology in plant food processing byproducts: An overview
- (2019) William Leonard et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Thermal Processing for the Release of Phenolic Compounds from Wheat and Oat Bran
- (2019) Lavinia Florina Călinoiu et al. Biomolecules
- Bioactive proteins and phytochemicals from legumes: Mechanisms of action preventing obesity and type-2 diabetes
- (2019) Cecilia A. Moreno-Valdespino et al. FOOD RESEARCH INTERNATIONAL
- Extrusion processing of raw food materials and by-products: A review
- (2018) Vivian Offiah et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Application of dietary fiber method AOAC 2011.25 in fruit and comparison with AOAC 991.43 method
- (2018) Eric de C. Tobaruela et al. FOOD CHEMISTRY
- Bioaccessibility of hydroxycinnamic acids and antioxidant capacity from sorghum bran thermally processed during simulated in vitro gastrointestinal digestion
- (2018) Norma Julieta Salazar-López et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Bioactive compounds and antioxidant activities of some cereal milling by-products
- (2018) Sayed Saad Smuda et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Effect of Extrusion Conditions and the Optimization of Phenolic Compound Content and Antioxidant Activity of Wheat Bran Using Response Surface Methodology
- (2018) José Rogelio Ramos-Enríquez et al. PLANT FOODS FOR HUMAN NUTRITION
- Enhancement of Bioactivity of Natural Extracts by Non-Thermal High Hydrostatic Pressure Extraction
- (2018) Hana Scepankova et al. PLANT FOODS FOR HUMAN NUTRITION
- Extrusion cooking increases soluble dietary fibre of lupin seed coat
- (2018) Liezhou Zhong et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Whole Grains and Phenolic Acids: A Review on Bioactivity, Functionality, Health Benefits and Bioavailability
- (2018) Lavinia Florina Călinoiu et al. Nutrients
- Modification of rice bran dietary fiber concentrates using enzyme and extrusion cooking
- (2018) Tem Thi Dang et al. FOOD HYDROCOLLOIDS
- Influence of autoclave treatment and enzymatic hydrolysis on the antioxidant activity of Opuntia ficus-indica fruit extract
- (2017) Seokjin Suh et al. FOOD SCIENCE AND BIOTECHNOLOGY
- Effect of Different Extrusion Parameters on Dietary Fiber in Wheat Bran and Rye Bran
- (2017) Annica A.M. Andersson et al. JOURNAL OF FOOD SCIENCE
- Food industry by-products used as functional ingredients of bakery products
- (2017) Z.E. Martins et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- The Extrusion Process as an Alternative for Improving the Biological Potential of Sorghum Bran: Phenolic Compounds and Antiradical and Anti-Inflammatory Capacity
- (2016) Norma Julieta Salazar Lopez et al. Evidence-based Complementary and Alternative Medicine
- Okara treated with high hydrostatic pressure assisted by Ultraflo ® L: Effect on solubility of dietary fibre
- (2016) E. Pérez-López et al. Innovative Food Science & Emerging Technologies
- Effect of Processing on Phenolic Antioxidants of Fruits, Vegetables, and Grains—A Review
- (2015) Balunkeswar Nayak et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Extrusion and Extruded Products: Changes in Quality Attributes as Affected by Extrusion Process Parameters: A Review
- (2015) M. S. Alam et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Blasting extrusion processing: The increase of soluble dietary fiber content and extraction of soluble-fiber polysaccharides from wheat bran
- (2015) Xiaoguang Yan et al. FOOD CHEMISTRY
- Effects of extrusion cooking on the dietary fibre content and Water Solubility Index of wheat bran extrudates
- (2015) Summer Rashid et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Methodologies for Increasing the Resistant Starch Content of Food Starches: A Review
- (2014) John H. Dupuis et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Bioactive compounds of the lipid fractions of agro-industrial waste
- (2014) Ana Carolina da Silva et al. FOOD RESEARCH INTERNATIONAL
- Effect of various heat treatments on rancidity and some bioactive compounds of rice bran
- (2014) Sung-Min Kim et al. JOURNAL OF CEREAL SCIENCE
- Millet Grains: Nutritional Quality, Processing, and Potential Health Benefits
- (2013) Ahmed S.M. Saleh et al. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY
- Influence of Particle Size Reduction on Structural and Mechanical Properties of Extruded Rye Bran
- (2013) Syed Ariful Alam et al. Food and Bioprocess Technology
- 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
- Novel blasting extrusion processing improved the physicochemical properties of soluble dietary fiber from soybean residue and in vivo evaluation
- (2013) Ye Chen et al. JOURNAL OF FOOD ENGINEERING
- 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
- Production of oligosaccharides from extruded wheat and rye biomass using enzymatic treatment
- (2012) Tomas Makaravicius et al. CATALYSIS TODAY
- Use of low-temperature extrusion for reducing phytohemagglutinin activity (PHA) and oligosaccharides in beans (Phaseolus vulgaris L.) cv. Navy and Pinto
- (2012) S. Kelkar et al. FOOD CHEMISTRY
- Effects of twin-screw extrusion on soluble dietary fibre and physicochemical properties of soybean residue
- (2012) Yan Jing et al. FOOD CHEMISTRY
- High hydrostatic pressure treatment combined with enzymes increases the extractability and bioactivity of fermented rice bran
- (2012) Dongyeop Kim et al. Innovative Food Science & Emerging Technologies
- Brewers' spent grain; bioactivity of phenolic component, its role in animal nutrition and potential for incorporation in functional foods: a review
- (2012) Aoife L. McCarthy et al. PROCEEDINGS OF THE NUTRITION SOCIETY
- Extrusion process improves the functionality of soluble dietary fiber in oat bran
- (2011) Min Zhang et al. JOURNAL OF CEREAL SCIENCE
- Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods
- (2011) Charles Brennan et al. TRENDS IN FOOD SCIENCE & TECHNOLOGY
- High hydrostatic pressure improves the functionality of dietary fibre in okara by-product from soybean
- (2010) I. Mateos-Aparicio et al. Innovative Food Science & Emerging Technologies
- Processing Affects the Physicochemical Properties of β-Glucan in Oat Bran Cereal
- (2010) Susan M. Tosh et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Stability of Vitamins during Extrusion
- (2009) Mian N. Riaz et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- Carbohydrate composition of raw and extruded pulse flours
- (2009) J. De J. Berrios et al. FOOD RESEARCH INTERNATIONAL
- Effect of Process on Physicochemical Properties of Oat Bran Soluble Dietary Fiber
- (2009) Min Zhang et al. JOURNAL OF FOOD SCIENCE
- The effect of extrusion cooking using different water feed rates on the quality of ready-to-eat snacks made from food by-products
- (2008) Valentina Stojceska et al. FOOD CHEMISTRY
- Sorghum Extrusion Increases Bioavailability of Catechins in Weanling Pigs
- (2008) Liwei Gu et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
Find the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
SearchAsk a Question. Answer a Question.
Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.
Get Started