Single screw extrusion of apple pomace-enriched blends: Extrudate characteristics and determination of optimum processing conditions

Influence of processing conditions on apparent viscosity and system parameters during extrusion of distiller's dried grains-based snacks

(2017) Poonam Singha et al.   Food Science & Nutrition

Effects of processing conditions on the system parameters during single screw extrusion of blend containing apple pomace

(2016) Poonam Singha et al.   JOURNAL OF FOOD PROCESS ENGINEERING

Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings

(2016) Mohammed Shafiq Alam et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effect of Extrusion on the Nutritional, Antioxidant and Microstructural Characteristics of Nutritionally Enriched Snacks

(2015) S.A. Wani et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effect of feed moisture, extrusion temperature and screw speed on properties of soy white flakes based aquafeed: a response surface analysis

(2015) Sushil K Singh et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Quality changes and freezing time prediction during freezing and thawing of ginger

(2015) Poonam Singha et al.   Food Science & Nutrition

Apple pomace as a potential ingredient for the development of new functional foods

(2014) Sofia F. Reis et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Antioxidant potential and quality characteristics of vegetable-enriched corn-based extruded snacks

(2014) G. I. Bisharat et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Optimization of barrel temperature and kidney bean flour percentage based on various physical properties of extruded snacks

(2014) G. Agathian et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Enhancing an Extruded Puffed Snack by Optimising Die Head Temperature, Screw Speed and Apple Pomace Inclusion

(2013) N. O’Shea et al.   Food and Bioprocess Technology

Effect of sorghum flour addition on resistant starch content, phenolic profile and antioxidant capacity of durum wheat pasta

(2013) Imran Khan et al.   FOOD RESEARCH INTERNATIONAL

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

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

Residence Time Distribution of Soy Protein Isolate and Corn Flour Feed Mix in a Twin-Screw Extruder

(2012) Liang Yu et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Effects of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on the physical and nutritional properties of extruded products based on whole corn and brown rice

(2011) Elena Pastor-Cavada et al.   FOOD CHEMISTRY

Effect of Extrusion on the Antioxidant Capacity and Color Attributes of Expanded Extrudates Prepared from Purple Potato and Yellow Pea Flour Mixes

(2011) Balunkeswar Nayak et al.   JOURNAL OF FOOD SCIENCE

Utilization of pectin-enriched materials from apple pomace as a fat replacer in a model food system

(2010) Bockki Min et al.   BIORESOURCE TECHNOLOGY

Extruded puffed functional ingredient with oat bran and soy flour

(2010) L.P. Lobato et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Phenolic and antioxidant composition of by-products from the cider industry: Apple pomace

(2009) Yolanda Diñeiro García et al.   FOOD CHEMISTRY

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

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

Twin-screw extrusion of barley–grape pomace blends: Extrudate characteristics and determination of optimum processing conditions

(2008) Aylin Altan et al.   JOURNAL OF FOOD ENGINEERING

Effects of adlay species and rice flour ratio on the physicochemical properties and texture characteristic of adlay-based extrudates

(2007) Shu-hua Yang et al.   JOURNAL OF FOOD ENGINEERING