Evaluation of the physicochemical properties of third-generation snacks made from blue corn, black beans, and sweet chard produced by extrusion
出版年份 2021 全文链接
标题
Evaluation of the physicochemical properties of third-generation snacks made from blue corn, black beans, and sweet chard produced by extrusion
作者
关键词
Blue corn, Black bean, Anthocyanins, Third-generation snacks, Optimization, Extrusion cooking process, Microwave expanded
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 146, Issue -, Pages 111414
出版商
Elsevier BV
发表日期
2021-04-05
DOI
10.1016/j.lwt.2021.111414
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。- Effects of water-deficit and high-nitrogen treatments on wheat resistant starch crystalline structure and physicochemical properties
- (2020) Jian Xia et al. CARBOHYDRATE POLYMERS
- Second-generation snacks with high nutritional and antioxidant value produced by an optimized extrusion process from corn/common bean flours mixtures
- (2020) Jennifer V. Félix-Medina et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Investigation of viscoelastic behaviour of rice-field bean gluten-free dough using the biophysical characterization of proteins and starch: a FT-IR study
- (2019) Awatif Fetouhi et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods
- (2019) Xóchitl Ariadna Ruiz‐Armenta et al. JOURNAL OF FOOD PROCESSING AND PRESERVATION
- Development of a third-generation snack with type 4 resistant sorghum starch: Physicochemical and sensorial properties
- (2019) Alberto Escobar-Puentes et al. Food Bioscience
- Physicochemical properties of nixtamalized black bean ( Phaseolus vulgaris L.) flours
- (2018) David Santiago-Ramos et al. FOOD CHEMISTRY
- PHYSICAL, MICROSTRUCTURAL AND SENSORY CHARACTERISTICS OF EXTRUDED AND MICROWAVE-EXPANDED SNACKS ADDED WITH DEHYDRATED SQUASH
- (2018) C.I. Delgado et al. Revista Mexicana de Ingenieria Quimica
- Study of the structural order of native starch granules using combined FTIR and XRD analysis
- (2018) Claudio Pozo et al. JOURNAL OF POLYMER RESEARCH
- Black bean anthocyanin-rich extracts as food colorants: Physicochemical stability and antidiabetes potential
- (2017) Luis Mojica et al. FOOD CHEMISTRY
- Physical and hydration properties of expanded extrudates from a blue corn, yellow pea and oat bran blend
- (2017) Gonzalo Emmanuel Jacques-Fajardo et al. LWT-FOOD SCIENCE AND TECHNOLOGY
- Effect of extrusion on the carotenoid content, physical and sensory properties of snacks added with bagasse of naranjita fruit: optimization process
- (2017) Xóchitl Ariadna Ruiz-Armenta 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
- Black bean coats: New source of anthocyanins stabilized by β-cyclodextrin copigmentation in a sport beverage
- (2016) Yolanda Aguilera et al. FOOD CHEMISTRY
- Influence of spelt flour addition on properties of extruded products based on corn grits
- (2016) Antun Jozinović et al. JOURNAL OF FOOD ENGINEERING
- Effect of extrusion factors and particle size on starch properties of nixtamalized whole blue corn snacks
- (2016) Anayansi Escalante-Aburto et al. STARCH-STARKE
- 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
- 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
- Molecular order and functional properties of starches from three waxy wheat varieties grown in China
- (2015) Shujun Wang et al. FOOD CHEMISTRY
- Characterization of Extruded Blends of Corn and Beans (Phaseolus Vulgaris) Cultivars: Peruano and Black-Querétaro under Different Extrusion Conditions
- (2015) Yokiushirdhilgilmara Estrada-Girón et al. INTERNATIONAL JOURNAL OF FOOD PROPERTIES
- Third generation snacks manufactured from orange by-products: physicochemical and nutritional characterization
- (2015) Xochitl Tovar-Jiménez et al. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
- Nutritional and health benefits of dried beans
- (2014) Virginia Messina AMERICAN JOURNAL OF CLINICAL NUTRITION
- Physicochemical properties and digestibility of common bean (Phaseolus vulgaris L.) starches
- (2014) Shuang-kui Du et al. CARBOHYDRATE POLYMERS
- Elaboration of functional snack foods using raw materials rich in carotenoids and dietary fiber: effects of extrusion processing
- (2014) C.I. Delgado-Nieblas 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 Different Extrusion Treatments and Particle Size Distribution on the Physicochemical Properties of Rice Flour
- (2014) Mario M. Martínez et al. Food and Bioprocess Technology
- Development of biodegradable films based on blue corn flour with potential applications in food packaging. Effects of plasticizers on mechanical, thermal, and microstructural properties of flour films
- (2014) Andrea Carolina Valderrama Solano et al. JOURNAL OF CEREAL SCIENCE
- Modification of wheat flour functionality and digestibility through different extrusion conditions
- (2014) Mario M. Martínez et al. JOURNAL OF FOOD ENGINEERING
- Obtaining Ready-to-Eat Blue Corn Expanded Snacks with Anthocyanins Using an Extrusion Process and Response Surface Methodology
- (2014) Anayansi Escalante-Aburto et al. MOLECULES
- Effect of extrusion processing parameters on anthocyanin content and physicochemical properties of nixtamalized blue corn expanded extrudates
- (2013) A. Escalante-Aburto et al. CyTA-Journal of Food
- The identification of degradation products and degradation pathway of malvidin-3-glucoside and malvidin-3,5-diglucoside under microwave treatment
- (2013) Mengyao Zhao et al. FOOD CHEMISTRY
- 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
- Thermal Degradation of Anthocyanins from Purple Potato (Cv. Purple Majesty) and Impact on Antioxidant Capacity
- (2011) Balunkeswar Nayak et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Physicochemical Evaluation and Optimization of Enriched Expanded Pellets with Milk Protein Concentrate
- (2010) V. Limón-Valenzuela et al. CEREAL CHEMISTRY
- Mechanical and microstructural properties of soy protein – high amylose corn starch extrudates in relation to physiochemical changes of starch during extrusion
- (2010) Li-Jia Zhu et al. JOURNAL OF FOOD ENGINEERING
- Use of response surface methodology to investigate the effects of milling conditions on damaged starch, dough stickiness and chapatti quality
- (2008) S.K. Ghodke et al. FOOD CHEMISTRY
- Response surface methodology for evaluation of physical and functional properties of extruded snack foods developed from food-by-products
- (2007) Sibel Yağcı et al. JOURNAL OF FOOD ENGINEERING
- Extrusion cooking of a maize/soybean mixture: Factors affecting expanded product characteristics and flour dispersion viscosity
- (2007) Adrián A. Pérez et al. JOURNAL OF FOOD ENGINEERING
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreDiscover Peeref hubs
Discuss science. Find collaborators. Network.
Join a conversation