Warning: Undefined array key "mm" in /www/wwwroot/www.ai-bt.com/si.php on line 10 Deprecated: trim(): Passing null to parameter #1 ($string) of type string is deprecated in /www/wwwroot/www.ai-bt.com/si.php on line 10 Chemical and nutritional changes in foods during extrusion.

Literature DB >> 2184829

Chemical and nutritional changes in foods during extrusion.

M E Camire¹, A Camire, K Krumhar.

Abstract

Mesh：

Year: 1990 PMID： 2184829 DOI： 10.1080/10408399009527513

Source DB: PubMed Journal: Crit Rev Food Sci Nutr ISSN： 1040-8398 Impact factor: 11.176

Keyword Cloud
Cited

× No keyword cloud information.

29 in total

1. Effect of some extrusion variables on fermented maize-soybean blend.

Authors: Anthony O Ojokoh; Wei Yimin; Ojokoh S Eromosele
Journal: J Food Sci Technol Date: 2014-12-23 Impact factor: 2.701

2. Twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physico-chemical and functional properties.

Authors: R Geetha; H N Mishra; P P Srivastav
Journal: J Food Sci Technol Date: 2012-10-03 Impact factor: 2.701

Review 3. Personalizing protein nourishment.

Authors: David C Dallas; Megan R Sanctuary; Yunyao Qu; Shabnam Haghighat Khajavi; Alexandria E Van Zandt; Melissa Dyandra; Steven A Frese; Daniela Barile; J Bruce German
Journal: Crit Rev Food Sci Nutr Date: 2017-10-13 Impact factor: 11.176

4. Quality evaluation of millet-soy blended extrudates formulated through linear programming.

Authors: S Balasubramanian; K K Singh; R T Patil; Kolhe K Onkar
Journal: J Food Sci Technol Date: 2011-02-05 Impact factor: 2.701

5. Effect of extrusion processing on the soluble and insoluble fiber, and phytic acid contents of cereal brans.

Authors: D G Gualberto; C J Bergman; M Kazemzadeh; C W Weber
Journal: Plant Foods Hum Nutr Date: 1997 Impact factor: 3.921

6. Physico-chemical, nutritional and infrared spectroscopy evaluation of an optimized soybean/corn flour extrudate.

Authors: Fabiola Araceli Guzmán-Ortiz; Humberto Hernández-Sánchez; Hernani Yee-Madeira; Eduardo San Martín-Martínez; María Del Carmen Robles-Ramírez; Marlon Rojas-López; Jose De J Berríos; Rosalva Mora-Escobedo
Journal: J Food Sci Technol Date: 2014-08-06 Impact factor: 2.701

Chemical and nutritional changes in foods during extrusion.

1. Effect of some extrusion variables on fermented maize-soybean blend.

2. Twin screw extrusion of kodo millet-chickpea blend: process parameter optimization, physico-chemical and functional properties.

Review 3. Personalizing protein nourishment.

4. Quality evaluation of millet-soy blended extrudates formulated through linear programming.

5. Effect of extrusion processing on the soluble and insoluble fiber, and phytic acid contents of cereal brans.

6. Physico-chemical, nutritional and infrared spectroscopy evaluation of an optimized soybean/corn flour extrudate.

7. Many Canadian dog and cat foods fail to comply with the guaranteed analyses reported on packages.

8. Estimated glycemic index and dietary fiber content of cookies elaborated with extruded wheat bran.

9. Emulsifiers and thickeners on extrusion-cooked instant rice product.

10. Effect of conventional and pressure frying on lipids and fatty acid composition of fried chicken and oil.