Results 161 to 170 of about 299,382 (256)

Effect of extrusion cooking on bioactive compounds in encapsulated red cactus pear powder. [PDF]

Molecules, 2015
Ruiz-Gutiérrez MG, Amaya-Guerra CA, Quintero-Ramos A, Pérez-Carrillo E, Ruiz-Anchondo Tde J, Báez-González JG, Meléndez-Pizarro CO.   +6 more
europepmc   +1 more source

Enriched Fresh Noodles Incorporating Chestnut Starch-Resveratrol Complexes: Quality, Structural Properties and Predicted Glycemic Index. [PDF]

Foods
Li L, Xu Y, Huang Y, Wu Y, Li C.
europepmc   +1 more source

Enrichment of soybean dietary fiber and protein fortified rice grain by dry flour extrusion cooking: the physicochemical, pasting, taste, palatability, cooking and starch digestibility properties. [PDF]

RSC Adv, 2018
Liu X, Zhao J, Zhang X, Li Y, Zhao J, Li T, Zhou B, Yang H, Qiao L.   +8 more
europepmc   +1 more source

Physicochemical Properties of Pre-Treatment Tartary Buckwheat Flour and Its Effect on Dough and Noodle Quality. [PDF]

Foods
Xu S, Li X, Lv J, Chen J, Liu K.
europepmc   +1 more source

Effect of Curdlan on the Structural Stability and Thermal Processing Properties of Mycelium-Based Gels Used in 4D-Printed Meat Analogs. [PDF]

Gels
Hu X, Wang J, Tang H, Su X, Zou L, Xu B.
europepmc   +1 more source

The effect of freeze-thaw cycling on the quality of Sorghum noodles: An analysis based on starch, moisture and structural characteristics. [PDF]

Food Chem X
Zhang L, Qu J, Xie M, Zhang B, Zhu K, Tian Y, Yu M.   +6 more
europepmc   +1 more source

Extruded and Enzyme-Fractionated Avocado (<i>Persea americana</i> Mill.) Seed Flour as an Ingredient for Frankfurter-Type Sausages: Technological, Physicochemical, and Sensory Implications. [PDF]

Foods
Jaramillo-De la Garza JS, Pérez-Carrillo E, Hernández-Brenes C, Rodríguez-Sánchez DG, Heredia-Olea E.   +4 more
europepmc   +1 more source

Re-developing African traditional foods for industrial production, improved quality and safety. [PDF]

NPJ Sci Food
Aworh OC.
europepmc   +1 more source

Sorghum Starch and Protein Digestibility: Mechanisms, Modifications, and Health Implications. [PDF]

Foods
Olson D, Muniandy A, Zhu L, Zarei M, Schwarz M, Bean S, Smith B.   +6 more
europepmc   +1 more source

Exploring New Product Development: Acceptance of Textured Vegetable Protein With Baru By-Product in Plant-Based Burgers. [PDF]

Food Sci Nutr
Rebellato AP, Dos Reis Gasparetto Cruz B, Sebastião VG, Dos Santos M, Stürmlinger JGS, Pollonio MAR, Steel CJ.   +6 more
europepmc   +1 more source