Extrusion and nixtamalization conditions influence the magnitude of change in the nutrients and bioactive components of cereals and legumes
出版年份 2020 全文链接
标题
Extrusion and nixtamalization conditions influence the magnitude of change in the nutrients and bioactive components of cereals and legumes
作者
关键词
-
出版物
Food Science & Nutrition
Volume -, Issue -, Pages -
出版商
Wiley
发表日期
2020-02-25
DOI
10.1002/fsn3.1473
参考文献
相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。- Mycotoxins during the Processes of Nixtamalization and Tortilla Production
- (2019) Sara Schaarschmidt et al. Toxins
- The combined effects of extrusion and heat-moisture treatment on the physicochemical properties and digestibility of corn starch
- (2019) Xiang Yan et al. INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
- Changes on the phytochemicals profile of instant corn flours obtained by traditional nixtamalization and ohmic heating process
- (2018) Aurea K. Ramírez-Jiménez et al. FOOD CHEMISTRY
- Fermentation and germination improve nutritional value of cereals and legumes through activation of endogenous enzymes
- (2018) Smith G. Nkhata et al. Food Science & Nutrition
- Effect of extrusion on the anti-nutritional factors of food products: An overview
- (2017) Nooshin Nikmaram et al. FOOD CONTROL
- Nixtamalization Process Affects Resistant Starch Formation and Glycemic Index of Tamales
- (2017) Rosa María Mariscal-Moreno et al. JOURNAL OF FOOD SCIENCE
- Effect of extrusion on the nutritional value of peas for broiler chickens
- (2016) Marcin Hejdysz et al. ARCHIVES OF ANIMAL NUTRITION
- Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders
- (2016) Yongfeng Ai et al. FOOD CHEMISTRY
- Effect of Traditional and Extrusion Nixtamalization on Carotenoid Retention in Tortillas Made from Provitamin A Biofortified Maize (Zea mays L.)
- (2016) Aldo Rosales et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Carotenoid composition and antioxidant activity of tortillas elaborated from pigmented maize landrace by traditional nixtamalization or lime cooking extrusion process
- (2016) Ana Belinda Corrales-Bañuelos et al. JOURNAL OF CEREAL SCIENCE
- Extrusion of Rice, Bean and Corn Starches: Extrudate Structure and Molecular Changes in Amylose and Amylopectin
- (2016) Nathan Levien Vanier et al. JOURNAL OF FOOD SCIENCE
- Effect of traditional nixtamalization on anthocyanin content and profile in Mexican blue maize (Zea mays L.) landraces
- (2016) Saraid Mora-Rochín et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of extrusion process on antinutritional factors and protein and starch digestibility of lentil splits
- (2016) Rahul P. Rathod et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of extrusion on phytochemical profiles in milled fractions of black rice
- (2015) Huihui Ti et al. FOOD CHEMISTRY
- 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
- 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
- Soluble dietary fiber (Fibersol-2) decreased hunger and increased satiety hormones in humans when ingested with a meal
- (2015) Zhong Ye et al. NUTRITION RESEARCH
- Antioxidative free and bound phenolic constituents in pericarp, germ and endosperm of Indian dent (Zea mays var. indentata) and flint (Zea mays var. indurata) maize
- (2015) Amit K. Das et al. Journal of Functional Foods
- Resistant starch in food: a review
- (2014) Pinky Raigond et al. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
- 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
- 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
- Cereal Processing Influences Postprandial Glucose Metabolism as Well as the GI Effect
- (2013) Sophie Vinoy et al. JOURNAL OF THE AMERICAN COLLEGE OF NUTRITION
- 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
- High-quality instant sorghum porridge flours for the West African market using continuous processor cooking
- (2011) Moustapha Moussa et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- New ecological nixtamalisation process for tortilla production and its impact on the chemical properties of whole corn flour and wastewater effluents
- (2011) Elsa María Campechano Carrera et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- 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
- Health Benefits of Whole Grain Phytochemicals
- (2010) Neal Okarter et al. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
- 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
- Effect of Lime and Wood Ash on the Nixtamalization of Maize and Tortilla Chemical and Nutritional Characteristics
- (2010) María Renée Pappa et al. PLANT FOODS FOR HUMAN NUTRITION
- Mechanisms underlying the cholesterol-lowering properties of soluble dietary fibre polysaccharides
- (2010) Purnima Gunness et al. Food & Function
- Carbohydrate composition of raw and extruded pulse flours
- (2009) J. De J. Berrios et al. FOOD RESEARCH INTERNATIONAL
- Effect of extrusion process on antioxidant activity, total phenolics and β-glucan content of extrudates developed from barley-fruit and vegetable by-products
- (2009) Aylin Altan et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Effects of fermentation on the phytochemical composition and antioxidant properties of soy germ
- (2008) Jane Hubert et al. FOOD CHEMISTRY
- 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
- 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
- Effect of nixtamalization on morphological and rheological characteristics of maize starch
- (2008) Guadalupe Méndez-Montealvo et al. JOURNAL OF CEREAL SCIENCE
- Impact of Guar and Wheat Bran on the Physical and Nutritional Quality of Extruded Breakfast Cereals
- (2008) Margaret A. Brennan et al. STARCH-STARKE
Discover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversationFind the ideal target journal for your manuscript
Explore over 38,000 international journals covering a vast array of academic fields.
Search