Changes in functional properties and in vitro bioaccessibilities of β-carotene and lutein after extrusion processing

Effect of Extrusion on Physicochemical Properties, Digestibility, and Phenolic Profiles of Grit Fractions Obtained from Dry Milling of Normal and Waxy Corn

(2017) Sheetal Thakur et al.   JOURNAL OF FOOD SCIENCE

Carrot pomace enhances the expansion and nutritional quality of corn starch extrudates

(2016) Nattapon Kaisangsri et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analytical Methods for Determining Bioavailability and Bioaccessibility of Bioactive Compounds from Fruits and Vegetables: A Review

(2014) Juana M. Carbonell-Capella et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Beta-carotene: Digestion, Microencapsulation, and In Vitro Bioavailability

(2014) Erik G. Donhowe et al.   Food and Bioprocess Technology

A standardised static in vitro digestion method suitable for food – an international consensus

(2014) M. Minekus et al.   Food & Function

Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour

(2013) Chonthira Sarawong et al.   FOOD CHEMISTRY

Effects of tomato pulp addition on the extrudate quality parameters and effects of extrusion on the functional parameters of the extrudates

(2013) Cagla Caltinoglu et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Stability and bioaccessibility of different forms of carotenoids and vitamin A during in vitro digestion

(2012) Julie Courraud et al.   FOOD CHEMISTRY

Effect of Extrusion Temperature on the Microstructure, Textural and Functional Attributes of Carrot Pomace-Based Extrudates

(2012) Aamir Hussain Dar et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Antioxidant activity of barley as affected by extrusion cooking

(2011) Paras Sharma et al.   FOOD CHEMISTRY

Total Phenolic Content and Antioxidant Activity of Extruded Brown Rice

(2011) Hardeep Singh Gujral et al.   INTERNATIONAL JOURNAL OF FOOD PROPERTIES

Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods

(2011) Charles Brennan et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Enhanced bioaccessibility of β-carotene from yellow-orange vegetables and green leafy vegetables by domestic heat processing

(2010) Supriya Veda et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Bioaccessibility, Uptake, and Transport of Carotenoids from Peppers (Capsicum Spp.) Using the Coupled in Vitro Digestion and Human Intestinal Caco-2 Cell Model

(2010) Laurie O’Sullivan et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

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