Study on the effect of pilot scale roasting conditions on the physicochemical and functional properties of maize flour (Cv. Bio 22027)

Formation of advanced glycation endproducts in ground beef under pasteurisation conditions

(2015) Xiaohua Sun et al.   FOOD CHEMISTRY

Physical, functional, pasting and thermal properties of flours and starches of six Nigerian rice cultivars

(2015) Kolawole O. Falade et al.   FOOD HYDROCOLLOIDS

Kinetic modeling of polyphenoloxidase and peroxidase inactivation in pineapple (Ananas comosus L.) puree during high-pressure and thermal treatments

(2015) Snehasis Chakraborty et al.   Innovative Food Science & Emerging Technologies

Optimization of the extrusion process for the production of ready-to-eat snack from rice, cassava and kersting's groundnut composite flours

(2015) Olugbenga Olufemi Awolu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Investigating the effect of roasting on functional properties of defatted hazelnut flour by response surface methodology (RSM)

(2015) Deniz Turan et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of processing methods on nutritional, sensory, and physicochemical characteristics of biofortified bean flour

(2015) Marie Grace Nkundabombi et al.   Food Science & Nutrition

The use of nutrient-optimizing/cost-minimizing software to develop ready-to-use therapeutic foods for malnourished pregnant women in Mali

(2015) Allison Bechman et al.   Food Science & Nutrition

Simultaneous multiple responses modelling, optimisation and correlation of Asian type peanuts (Arachis hypogaeaL.) roasting using response surface methodology

(2014) N. Mohd Rozalli et al.   ACTA ALIMENTARIA

Changes in color parameters of corn kernels during roasting

(2014) Hun-Sik Chung et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Multiple optimization of chemical and textural properties of roasted expanded purple maize using response surface methodology

(2014) Rachelle Mrad et al.   JOURNAL OF CEREAL SCIENCE

Effect of Moisture Content and Particle Sizes on Physical and Thermal Properties of Roasted Bengal Gram Flour

(2014) R.K. Raigar et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Moisture, Color and Texture Changes in Cocoa beans during Superheated Steam Roasting

(2013) Wahidu Zzaman et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Antioxidant and functional properties of tea protein as affected by the different tea processing methods

(2013) Yu Zhang et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Optimization of the roasting temperature and time for preparation of coffee-like maize beverage using the response surface methodology

(2011) Kwang-Sup Youn et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Thermal processing effects on the functional properties and microstructure of lentil, chickpea, and pea flours

(2010) Zhen Ma et al.   FOOD RESEARCH INTERNATIONAL

Effects of roasting on barley β-glucan, thermal, textural and pasting properties

(2010) Paras Sharma et al.   JOURNAL OF CEREAL SCIENCE

Microstructural and physicochemical properties of heat-moisture treated waxy and normal starches

(2010) Wittawat Jiranuntakul et al.   JOURNAL OF FOOD ENGINEERING

Simultaneous Gelatinization and Drying of Maize Starch in a Single-Screw Extruder

(2009) M. W. Meshram et al.   DRYING TECHNOLOGY

Antioxidant capacity and antioxidative compounds in barley (Hordeum vulgare L.) grain optimized using response surface methodology in hot air roasting

(2009) Mary Omwamba et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Effect of cultivar and roasting method on composition of roasted soybeans

(2009) Emily L Boge et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Studies on roasting of wheat using fluidized bed roaster

(2008) K. Venkatesh Murthy et al.   JOURNAL OF FOOD ENGINEERING