Physicochemical and sensory characterization of an extruded product from blue maize meal and orange bagasse using the response surface methodology

Blue corn (Zea maysL.) with added orange (Citrus sinensis) fruit bagasse: novel ingredients for extruded snacks

(2016) Ricardo Omar Navarro Cortez et al.   CyTA-Journal of Food

Blue corn (Zea maysL.) with added orange (Citrus sinensis) fruit bagasse: novel ingredients for extruded snacks

(2016) Ricardo Omar Navarro Cortez et al.   CyTA-Journal of Food

Effect of extrusion conditions on physicochemical characteristics and anthocyanin content of blue corn third-generation snacks

(2014) I.L. Camacho-Hernández et al.   CyTA-Journal of Food

EFFECT OF EXTRUSION VARIABLES ON EXTRUDATES PROPERTIES OF WATER YAM FLOUR - A RESPONSE SURFACE ANALYSIS

(2012) M.O. OKE et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Phytochemicals and Antioxidant Capacity of Tortillas Obtained after Lime-Cooking Extrusion Process of Whole Pigmented Mexican Maize

(2012) Jesús Aguayo-Rojas et al.   PLANT FOODS FOR HUMAN NUTRITION

Characterization and Optimization of Extrusion Cooking for the Manufacture of Third-Generation Snacks with Winter Squash (Cucurbita moschata D.) Flour

(2011) Carlos Delgado-Nieblas et al.   CEREAL CHEMISTRY

Extrusion process improves the functionality of soluble dietary fiber in oat bran

(2011) Min Zhang et al.   JOURNAL OF CEREAL SCIENCE

Elastic properties of extruded starchy melts containing wheat bran using on-line rheology and dynamic mechanical thermal analysis

(2011) Frédéric Robin et al.   JOURNAL OF FOOD ENGINEERING

Online Shear Viscosity Measurement of Starchy Melts Enriched in Wheat Bran

(2011) Frédéric Robin et al.   JOURNAL OF FOOD SCIENCE

The physico-chemical characteristics of extruded snacks enriched with tomato lycopene

(2010) Zeinab Dehghan-Shoar et al.   FOOD CHEMISTRY

Phenolic content and antioxidant activity of tortillas produced from pigmented maize processed by conventional nixtamalization or extrusion cooking

(2010) Saraid Mora-Rochin et al.   JOURNAL OF CEREAL SCIENCE

Effects of extrusion conditions on system parameters and physical properties of a chickpea flour-based snack

(2009) X. Meng et al.   FOOD RESEARCH INTERNATIONAL

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

DEVELOPMENT OF EXTRUDED SNACK FROM FOOD BY-PRODUCTS: A RESPONSE SURFACE ANALYSIS

(2008) SIBEL YAĞCI et al.   JOURNAL OF FOOD PROCESS ENGINEERING

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

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