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1-7 of 7
Keywords: Extrusion
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Journal Articles
Impact of Urtica dioica on phenols, antioxidant capacity, color, texture and extrusion parameters of extruded corn products
Available to Purchase
Journal:
British Food Journal
British Food Journal (2023) 125 (2): 696–712.
Published: 26 April 2022
...Marta Igual; Juan Vicente Lopez Baldo; Purificación García-Segovia; Javier Martínez-Monzó Purpose This study aimed to evaluate the enrichment with UD powder effects on phenols, antioxidant capacity, color, texture and extrusion parameters of extruded snacks. Design/methodology/approach...
Journal Articles
β-glucan rich functional instant talbina (porridge) premix from barley flour using extrusion: investigating effect of varied moisture and barrel temperature levels using response surface approach
Available to Purchase
Journal:
British Food Journal
British Food Journal (2022) 124 (12): 4440–4461.
Published: 01 February 2022
... of β-glucan rich functional instant talbina (porridge). The present research was, therefore, undertaken with an aim to optimize the extrusion conditions for development of instant talbina premix and evaluate its functional and quality characteristics. Design/methodology/approach...
Journal Articles
Extrusion and solid-state fermentation with Aspergillus oryzae on the phenolic compounds and radical scavenging activity of pecan nut (Carya illinoinensis) shell
Available to PurchaseJuliana Villasante, Johanan Espinosa-Ramírez, Esther Pérez-Carrillo, Erick Heredia-Olea, MariaPilar Almajano
Journal:
British Food Journal
British Food Journal (2021) 123 (12): 4367–4382.
Published: 14 June 2021
... the impact of extrusion combined with SSF on the production of phenolic compounds and their antioxidant activity using pecan nut shell (PWS) as a substrate. Design/methodology/approach PWS and extruded pecan nut shell (PWSE) were fermented for 120 h at 30°C using Aspergillus oryzae...
Journal Articles
Investigation of process and product parameters for physico-chemical properties of low Glycemic Index water chestnut and barley flour-based extruded snacks
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Journal:
British Food Journal
British Food Journal (2020) 122 (1): 227–241.
Published: 26 November 2019
..., the purpose of this paper is to optimize the extrusion process for the development of low GI snacks from underutilized crops like water chestnut and barley. Design/methodology/approach The extrusion parameters (screw speed and barrel temperature), feed moisture and water chestnut flour, barley flour...
Journal Articles
Enhancement in mineral bioavailability of extruded pulses with reduced antinutrients
Available to Purchase
Journal:
British Food Journal
British Food Journal (2019) 121 (11): 2967–2978.
Published: 23 September 2019
... of nutrients in chickpea and cowpea, extrusion cooking was selected as a technology and its impact was studied by an in vitro method. The paper aims to discuss this issue. Design/methodology/approach Four chickpea cultivars, two desi (K 850 and PUSA 362) and two kabuli (PUSA 1108 and PUSA 1053...
Journal Articles
Sensory analysis of 20% solids fortified blended porridge
Available to Purchase
Journal:
British Food Journal
British Food Journal (2019) 121 (2): 633–641.
Published: 04 December 2018
.... The purpose of this paper is to examine if high or low pressure extrusion or a change from corn to sorghum could reduce viscosity without major sensory changes compared to CSB, a widely used fortified blended food (FBF). Design/methodology/approach A 2×2 factorial design of grain (corn or sorghum...
Journal Articles
Effect of process variables on the hydration properties and acceptability of extruded millet‐soybean blends for fura manufacture
Available to Purchase
Journal:
British Food Journal
British Food Journal (2013) 115 (6): 884–898.
Published: 07 June 2013
... of this paper is to study the optimization of feed composition, feed moisture and screw speed on acceptability and hydration properties of fura extrudates from pearl millet and soybean flour mixtures. Design/methodology/approach The effects of extrusion conditions feed composition (ratio of soybean...
