Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products (original) (raw)
The impact of extrusion parameters on physicochemical, nutritional and sensorial properties of expanded snacks from pea and oat fractions
Svein Halvor Knutsen
LWT
View PDFchevron_right
Elaboration of functional snack foods using raw materials rich in carotenoids and dietary fiber: effects of extrusion processing
Ernesto Aguilar, José Jesús Zazueta Morales
CyTA - Journal of Food, 2014
View PDFchevron_right
Development of Nutritious Extruded Snacks
Hanan Hussien
2019
View PDFchevron_right
Optimization of Fibre and Protein Rich Extruded Soybean-Rice Based Ready to Eat Snacks
kanupriya choudhary
2022
View PDFchevron_right
Nutritional characterization of the extrusion-processed micronutrient-fortified corn snacks enriched with protein and dietary fiber
Mian Kamran Sharif
Frontiers in Nutrition
View PDFchevron_right
Original article Development of extruded snacks using soy, sorghum, millet and rice blend – A response surface methodology approach
Gopirajah Rajamanickam
View PDFchevron_right
Physical and sensory properties of value added ready-to-eat (RTE) extruded snacks prepared from cereal-pulse blend
Raj Grewal
South Asian journal of food technology and environment, 2015
View PDFchevron_right
Effect of Process Conditions on Physico-Chemical and Sensory Properties of Fish-Cereal-Based Extruded Snack-Like Products
RAJKUMAR CHURCHILL SINGH
Journal of Food Processing and Preservation, 2012
View PDFchevron_right
Functional extruded snacks with lycopene and soy protein
Valquiria Ros-Polski
Ciencia E Tecnologia De Alimentos, 2010
View PDFchevron_right
Application of Oat, Wheat and Rye Bran to Modify Nutritional Properties, Physical and Sensory Characteristics of Extruded Corn Snacks
Jan Michniewicz
Acta Scientiarum Polonorum Technologia Alimentaria, 2015
View PDFchevron_right
Corn Bran as a Fibre Source in Expanded Snacks
Roland Verhe
LWT - Food Science and Technology, 2000
View PDFchevron_right
Optimization of barrel temperature and feed moisture content on physio-chemical and sensory properties of extruded snacks from finger millet, sweet potato, and soybean composite flour
Chala Gowe
Research Square (Research Square), 2023
View PDFchevron_right
Physical properties of extruded snacks enriched with soybean and moringa leaf powder
Leonard Rweyemamu
African Journal of Food Science and Technology, 2015
View PDFchevron_right
Effects of processing on physical properties of extruded snacks with blends of sour cassava starch and flaxseed flour
Magali Leonel
Food Science and Technology, 2013
View PDFchevron_right
Development of Extruded Snack from Food By-Products: A Response Surface Analysis
Sibel Yağcı
Journal of Food Process Engineering, 2009
View PDFchevron_right
PROCESS OPTIMIZATION AND CHARACTERIZATION OF CEREAL BASED READY-TO-EAT EXTRUDED SNACK FOOD
TJPRC Publication
View PDFchevron_right
The Effect of Extrusion Conditions on the Physicochemical Properties and Sensory Characteristics of Rice-Based Expanded Snacks
José Jesús Zazueta Morales
Journal of Food Engineering, 2005
View PDFchevron_right
Development of functional extruded snacks using corn and apple blends
Tehmeena Ahad
The Pharma Innovation Journal, 2017
View PDFchevron_right
Physico-chemical characteristics of extruded snacks prepared from rice (Oryza sativa L), corn (Zea mays L) and taro [Colocasia esculenta (L) Schottj by twin-screw extrusion
Uma Ghosh
Journal of Scientific & Industrial Research, 2006
View PDFchevron_right
Optimization of barrel temperature and feed moisture content for better physicochemical and sensory properties of extruded snacks from blends of finger millet, sweet potato, and soybean composite flour using response surface methodology
Chala Gowe
Deleted Journal, 2024
View PDFchevron_right
Influence of different mixtures of ingredients on the physicochemical, nutritional and pasting properties of extruded snacks
Sajad Ahmad Wani
View PDFchevron_right
Effect of brewers spent grain addition and screw speed on the selected physical and nutritional properties of an extruded snack
Andrew Plunkett
Journal of Food Engineering, 2007
View PDFchevron_right
Assessment of extrusion technique on physico-chemical property, microbial quality and anti-nutritional factors of extruded ready-to-eat snacks
Oluwayemisi Awofadeju
Nigeria Agricultural Journal, 2021
View PDFchevron_right
Effect of Die Configuration on the Physico-Chemical Properties, Anti-Nutritional Compounds, and Sensory Features of Legume-Based Extruded Snacks
Antonella Pasqualone
Foods
View PDFchevron_right
Effect of extrusion conditions on physical and chemical properties of high protein glutinous rice-based snack
supat chaiyakul
LWT - Food Science and Technology, 2009
View PDFchevron_right
Optimization of the extrusion process for development of high fibre soybean-rice ready-to-eat snacks using carrot pomace and cauliflower trimmings
Varsha Kanojia -P&F Engg.
LWT, 2016
View PDFchevron_right
EFFECT OF EXTRUSION ON THE NUTRITIONAL, ANTIOXIDANT AND MICROSTRUCTURAL CHARACTERISTICS OF NUTRITIONALLY ENRICHED SNACKS
Sajad Ahmad Wani
View PDFchevron_right
Development and quality cum nutritional assessment based on physical properties for corn extruded snacks enriched with protein and carbohydrates: A remedy to malnutrition for society
Muhammad Waseem
Potravinarstvo Slovak Journal of Food Sciences, 2024
View PDFchevron_right
Physico: Chemical and sensory properties of millet based ready to eat extruded snack
kashinath Biradar
View PDFchevron_right
Expansion characteristics of a nutritious extruded snack food using response surface methodology
Senol Emir
European Food Research and Technology, 2004
View PDFchevron_right
Physical and sensory characteristics of corn-based extruded snacks containing amaranth, quinoa and kañiwa flour
Jose Martin Ramos-Diaz, Kirsi Jouppila
View PDFchevron_right