The impact of extrusion on the nutritional composition, dietary fiber and in vitro digestibility of gluten-free snacks based on rice, pea and carob flour blends

Healthy Ready-to-Eat Expanded Snack with High Nutritional and Antioxidant Value Produced from Whole Amarantin Transgenic Maize and Black Common Bean

(2016) Ramona J. Espinoza-Moreno et al.   PLANT FOODS FOR HUMAN 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

Effects of industrial canning on the proximate composition, bioactive compounds contents and nutritional profile of two Spanish common dry beans (Phaseolus vulgaris L.)

(2015) Mercedes M. Pedrosa et al.   FOOD CHEMISTRY

Nutrient and Nonnutrient Components of Legumes, and Its Chemopreventive Activity: A Review

(2015) Xariss Sánchez-Chino et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity

(2015) Patricia Morales et al.   Journal of Functional Foods

Novel fiber-rich lentil flours as snack-type functional foods: an extrusion cooking effect on bioactive compounds

(2015) P. Morales et al.   Food & Function

Nutritional characterisation and bioactive components of commercial carobs flours

(2013) Alessandra Durazzo et al.   FOOD CHEMISTRY

Nutritional value of raw and extruded chickpeas (Cicer arietinum L.) for growing chickens

(2013) A. Brenes et al.   SPANISH JOURNAL OF AGRICULTURAL RESEARCH

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

Structuring of indirectly expanded snacks based on potato ingredients: A review

(2012) R.G.M. van der Sman et al.   JOURNAL OF FOOD ENGINEERING

Effect of HPMC on the Quality of Wheat-Free Bread Made from Carob Germ Flour-Starch Mixtures

(2012) B.M. Smith et al.   JOURNAL OF FOOD SCIENCE

Effect of instant controlled pressure drop on the oligosaccharides, inositol phosphates, trypsin inhibitors and lectins contents of different legumes

(2011) Mercedes M. Pedrosa et al.   FOOD CHEMISTRY

Study of starch-lipid complexes in model system and real food produced using extrusion-cooking technology

(2011) T. De Pilli et al.   Innovative Food Science & Emerging Technologies

A comparative study of the effects of three galactomannans on the functionality of extruded pea–rice blends

(2010) Ganesharanee Ravindran et al.   FOOD CHEMISTRY

The advantage of using extrusion processing for increasing dietary fibre level in gluten-free products

(2009) Valentina Stojceska et al.   FOOD CHEMISTRY

Carbohydrate composition of raw and extruded pulse flours

(2009) J. De J. Berrios et al.   FOOD RESEARCH INTERNATIONAL

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

Composition and structure of carob (Ceratonia siliqua L.) germ proteins

(2007) C. Bengoechea et al.   FOOD CHEMISTRY