相关参考文献
注意：仅列出部分参考文献，下载原文获取全部文献信息。Supramolecular structure of Artocarpus heterophyllus Lam seed starch prepared by improved extrusion cooking technology and its relationship with in vitro digestibility
Bo Li et al.
FOOD CHEMISTRY (2021)
The digestion mechanism of jackfruit seed starch using improved extrusion cooking technology
Yanjun Zhang et al.
FOOD HYDROCOLLOIDS (2021)
Physical, chemical and pasting features of maize Italian inbred lines
Michela Alfieri et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2020)
Behaviors of starches evaluated at high heating temperatures using a new model of Rapid Visco Analyzer - RVA 4800
Siyuan Liu et al.
FOOD HYDROCOLLOIDS (2019)
Effect of the extrusion process and expansion by microwave heating on physicochemical, phytochemical, and antioxidant properties during the production of indirectly expanded snack foods
Xochitl Ariadna Ruiz-Armenta et al.
JOURNAL OF FOOD PROCESSING AND PRESERVATION (2019)
A study on the quality of einkorn (Triticum monococcum L. ssp monococcum) pasta
Andrea Brandolini et al.
JOURNAL OF CEREAL SCIENCE (2018)
Rheological properties and baking performance of new waxy lines: Strengths and weaknesses
Rosita Caramanico et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Fumonisin Distribution in Maize Dry-Milling Products and By-Products: Impact of Two Industrial Degermination Systems
Francesca Vanara et al.
TOXINS (2018)
Distribution of bioactive compounds in maize fractions obtained in two different types of large scale milling processes
Massimo Blandino et al.
JOURNAL OF CEREAL SCIENCE (2017)
The Profile and Bioaccessibility of Phenolic Compounds in Cereals Influenced by Improved Extrusion Cooking Treatment
Zicong Zeng et al.
PLOS ONE (2016)
Nutritional aspects of gluten-free products
Nicoletta Pellegrini et al.
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2015)
Comparative Studies on Composition and Distribution of Phenolic Acids in Cereal Grain Botanical Fractions
Victoria U. Ndolo et al.
CEREAL CHEMISTRY (2014)
Composition, Rheological and Extrusion Behaviour of Fractions Produced by Three Successive Reduction Dry Milling of Corn
Khetan Shevkani et al.
FOOD AND BIOPROCESS TECHNOLOGY (2014)
Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures
Zeynep Tacer-Caba et al.
FOOD CHEMISTRY (2014)
Ready-to-eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks
Margaret A. Brennan et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2013)
What can play the role of gluten in gluten free pasta?
Alessandra Marti et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2013)
Comparison of Antioxidant Properties of Refined and Whole Wheat Flour and Bread
Lilei Yu et al.
ANTIOXIDANTS (2013)
Characterization and Optimization of Extrusion Cooking for the Manufacture of Third-Generation Snacks with Winter Squash (Cucurbita moschata D.) Flour
Carlos Delgado-Nieblas et al.
CEREAL CHEMISTRY (2012)
Solvent effects on total antioxidant capacity of foods measured by direct QUENCHER procedure
Arda Serpen et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2012)
Dietary fiber in extruded cereals: Limitations and opportunities
Frederic Robin et al.
TRENDS IN FOOD SCIENCE & TECHNOLOGY (2012)
Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking
Alessandra Marti et al.
JOURNAL OF CEREAL SCIENCE (2010)
Mechanical and microstructural properties of soy protein - high amylose corn starch extrudates in relation to physiochemical changes of starch during extrusion
Li-Jia Zhu et al.
JOURNAL OF FOOD ENGINEERING (2010)
Effect of extrusion process on antioxidant activity, total phenolics and β-glucan content of extrudates developed from barley-fruit and vegetable by-products
Aylin Altan et al.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2009)
Influence of die material on pasta characteristics
Mara Lucisano et al.
FOOD RESEARCH INTERNATIONAL (2008)
Phenolic Acids in Wheat Varieties in the HEALTHGRAIN Diversity Screen
Li Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2008)
High-amylose corn exhibits better antioxidant activity than typical and waxy genotypes
Wende Li et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)
Antioxidant activity of water-soluble Maillard reaction products
Y Yilmaz et al.
FOOD CHEMISTRY (2005)
Influence of the heating rate on the pasting properties of various flours
M Mariotti et al.
STARCH-STARKE (2005)
Phenolic content and antioxidant activity of pearled wheat and roller-milled fractions
T Beta et al.
CEREAL CHEMISTRY (2005)
Functionality behavior of raw and extruded corn starch mixtures
S Ozcan et al.
CEREAL CHEMISTRY (2005)
Antioxidant activity of grains
KK Adom et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2002)
Susceptibility of waxy starch granules to mechanical damage
AD Bettge et al.
CEREAL CHEMISTRY (2000)
分享论文
