☆ 4.7 Review

A review of extrusion-modified underutilized cereal flour: chemical composition, functionality, and its modulation on starchy food quality

FOOD CHEMISTRY (2022)

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Thermal and pasting properties of Quinoa-Wheat flour blends and their effects on production of extruded instant noodles

Burcu Havva Tiga et al.

Summary: This study investigated the effects of quinoa flour addition and feed moisture content on quality characteristics of instant noodles. Results showed that increasing quinoa flour ratio enhanced water absorption and hardness, while decreasing cohesiveness and luminosity of the noodles.

JOURNAL OF CEREAL SCIENCE (2021)

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Article Chemistry, Applied

Effects of different industrial processes on the phenolic composition of white and brown teff (Eragrostis tef (Zucc.) Trotter)

Montserrat Duenas et al.

Summary: Industrial processes, such as flaking and extrusion, significantly alter the phenolic composition of teff grains, with some changes dependent on the teff color. Post-processing, the total content of phenolic compounds increases in flakes and extruded products made from brown teff grains.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

Heat and hydrothermal treatments of non-wheat flours

Aleksandra Torbica et al.

Summary: Modification of physico-chemical properties of non-wheat flours by dry heat and extrusion can transform them into suitable raw material for the bakery and confectionery industry. Extrusion has a greater impact on the chemical composition of flours, especially fats and phenolic compounds. Starch digestibility is increased by extrusion, while protein digestibility is mainly determined by the botanical origin of the flour.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

Ultrasound assisted annealing production of resistant starches type 3 from fractionated debranched starch: Structural characterization and in-vitro digestibility

Ranran Chang et al.

Summary: In this study, ultrasound assisted annealing treatment was used to prepare RS3 from fractionated debranched starch, increasing its RS content and enhancing crystallinity and enthalpy changes. This dual modification approach opens up new pathways for regulating digestibility properties of RS3 and developing low glycemic response food products.

FOOD HYDROCOLLOIDS (2021)

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Article Chemistry, Applied

Carotenoid content of extruded and puffed products made of colored-grain wheats

Lubos Paznocht et al.

Summary: Wheat is a rich source of essential macronutrients and health-promoting phytochemicals, but the content of carotenoids significantly decreases during extrusion and puffing processes. Among all detected carotenoids, zeaxanthin was found to be the most stable, while xanthophyll esters did not show greater stability at higher temperatures.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

UHPLC-ESI-QTOF-MS/MS characterization, antioxidant and antidiabetic properties of sorghum grains

Fred Kwame Ofosu et al.

Summary: The study revealed that brown sorghum grains contain phenolic compounds with antioxidant and antidiabetic properties, with some genotypes showing higher radical scavenging and enzyme inhibition activities, especially SOR 11, SOR 17 and SOR 33. Sorghum grains are also rich in various types of flavonoids, making them potential candidates for the development of functional foods.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

The molecular structure of starch from different Musa genotypes: Higher branching density of amylose chains seems to promote enzyme-resistant structures

Josephine Yee et al.

Summary: This study analyzed the starch from six Musa cultivars and found significant differences in starch structure among them, including differences in amylose ratio, amylose branching degree, and the average length of long amylose unit chains. The cultivar Manzano, in particular, showed a dramatically lower extension of in vitro starch digestion compared to other cultivars.

FOOD HYDROCOLLOIDS (2021)

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Article Chemistry, Applied

Shear-induced enhancement of technofunctional properties of whole grain flours through extrusion

Johanan Espinosa-Ramirez et al.

Summary: The study compared the potential of different whole cereals, pseudocereals, and legumes to produce techno-functional flours through high-shear extrusion. The extruded flours demonstrated improved properties such as viscosity, hydration, and oil binding capacity, which could be used for formulating new food products. The results suggest that extruded whole grain flours have comparable or even superior techno-functional properties compared to extruded refined rice flour.

FOOD HYDROCOLLOIDS (2021)

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Article Food Science & Technology

Emerging and practical food innovations for achieving the Sustainable Development Goals (SDG) target 2.2

Azza Mensi et al.

Summary: The issue of malnutrition, worsened by the COVID-19 pandemic, requires greater research and collaboration to address. While food science innovations hold promise, there is a need to bridge the gap between knowledge and implementation to mitigate the triple burden of malnutrition.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2021)

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Article Chemistry, Applied

Novel parameters characterizing size distribution of A and B starch granules in the gluten network: Effects on dough stability in bread wheat

Liwei Yu et al.

Summary: Our study found strong interaction between gluten and starch affecting dough stability. Parameters like gluten lacunarity and proportion of different sized starch granules showed positive correlations with dough stability. Gluten-starch interactions significantly impacted dough mixing properties.

CARBOHYDRATE POLYMERS (2021)

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Article Chemistry, Applied

Recent advances in heat-moisture modified cereal starch: Structure, functionality and its applications in starchy food systems

Qingfa Wang et al.

Summary: Heat-moisture treatment can alter the properties of cereal starch, including granular surface characteristics, molecular structure, and more, with the extent of change depending on processing parameters and botanical origin. The functionality of heat-moisture treated cereal starch can be influenced by non-starch ingredients, affecting dough rheology and the quality of food products. Selecting the appropriate conditions for heat-moisture treatment is essential for producing nutritious products with desirable sensory and storage qualities.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

The effect of the amylose content and milling fractions on the physico-chemical features of co-extruded snacks from corn

Andrea Bresciani et al.

Summary: The study found that high-amylose corn hybrids had better antioxidant capacity and phenolic acid content when used to produce co-extruded snacks, but the characteristics of the blends did not follow a linear trend with amylose content. Further research is needed to better understand the starch interactions among the various hybrids.

FOOD CHEMISTRY (2021)

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Article Chemistry, Applied

Missing association between nutrient concentrations in leaves and edible parts of food crops - A neglected food security issue

Sahrah Fischer et al.

Summary: This study investigated the relationships between plant macro- and micronutrient concentrations of leaves and edible parts of three East African staple crops. It found that there were differences in correlations between different crops, and that leaves may provide information on plant health but are not sufficient for assessing both yields and food quality, particularly regarding micronutrients. Agricultural and nutritional scientists should work together to develop sustainable management options for increased food and nutrition security.

FOOD CHEMISTRY (2021)

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Article Food Science & Technology

Rheological, textural, and technological modifications in wheat unleavened flatbread substituted with extruded finger millet

Pankaj Kumar et al.

Summary: The study found that incorporating extruded finger millet into composite dough improves the pasting and textural properties, resulting in better quality flatbread with maintained technological and sensory attributes.

JOURNAL OF TEXTURE STUDIES (2021)

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Article Food Science & Technology

Effect of sodium alginate on the quality of highland barley fortified wheat noodles

Tingting Hong et al.

Summary: The addition of sodium alginate significantly improved the quality and rheological properties of highland barley-wheat composite noodles, leading to increased hardness and springiness, reduced cooking loss and water absorption, as well as enhanced protein-starch interaction for better structure properties.

LWT-FOOD SCIENCE AND TECHNOLOGY (2021)

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Article Food Science & Technology

Extrusion pregelatinization improves texture, viscoelasticity and in vitro starch digestibility of mango and amaranth flours

Daniel E. Garcia-Valle et al.

Summary: The study investigated the impact of extruding pregelatinization on amaranth and mango flours, revealing significant changes in the characteristics of the flours, such as disruption of starch structure and alterations in starch digestibility. Amaranth flour, with higher protein content, demonstrated higher levels of slowly digestible starch, potentially due to its ability to form complexes with starch. Extrusion was found to have a strong effect on the properties of both flours, as indicated by principal component analysis.

JOURNAL OF FUNCTIONAL FOODS (2021)

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Article Chemistry, Applied

The effects of extruded endogenous starch on the processing properties of gluten-free Tartary buckwheat noodles

Xiao-Miao Han et al.

Summary: The lack of gluten in Tartary buckwheat has been a limiting factor in its development. This study investigated the improvement of gluten-free Tartary buckwheat noodles (GF-TBNs) by adding extruded starch, and determined that extruded Tartary buckwheat starch (ETBS) with low molecular weight and high viscosity contributes to the good tensile properties of GF-TBNs. It is suggested that ETBS may form a gel-entrapped network inside GF-TBNs, as confirmed by the morphology of GF-TBNs.

CARBOHYDRATE POLYMERS (2021)

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Article Chemistry, Applied

Interaction mechanism of flavonoids with whey protein isolate: A spectrofluorometric and theoretical investigation

Jiaqi Li et al.

Summary: This study investigated the interaction mechanism between whey protein isolate (WPI) and flavonoids using spectrofluorometric and theoretical methods. A 3D-QSAR model was established to describe the binding behavior of 15 flavonoids with WPI, revealing that flavonoids with specific structural features exhibited high binding performance. Thermodynamic analysis indicated that hydrophobic force was the main driving force for the binding of WPI and flavonoids.

FOOD CHEMISTRY (2021)

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Article Agricultural Engineering

Baking intervention for the interaction behaviours between bamboo (Phyllostachys heterocycla) leaf flavonoids and gliadin

Weiqiong Yuan et al.

Summary: This study investigated the interaction behaviors between bamboo leaf flavonoids and gliadin during the baking process, exploring the binding mechanism through molecular docking. The results demonstrated that hydrogen bonding and hydrophobic interaction were the main binding types, providing data support for the application of bamboo leaf flavonoids in the baking industry.

INDUSTRIAL CROPS AND PRODUCTS (2021)

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Article Food Science & Technology

Influence of extrusion on storage quality of dried oat noodles: Lipid degradation and off-flavours

Zhen Yang et al.

Summary: Extrusion treatment effectively controlled lipid hydrolysis and promoted non-enzymatic reactions in oat noodles, leading to enhanced storage stability and reduced lipid degradation during storage.

JOURNAL OF CEREAL SCIENCE (2021)

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Article Food Science & Technology

Descriptive sensory analysis of instant porridge from stored wholegrain and decorticated pearl millet flour cooked, stabilized and improved by using a low-cost extruder

Isiguzoro O. Onyeoziri et al.

Summary: Pearl millet flour, especially wholegrain flour, is prone to developing rancid aromas and flavors during storage. Grain decortication alone does not affect the aroma and flavor profile of porridge, while extrusion cooking enhances cereal-like attributes and stabilizes the flour. The extrusion process may lead to Maillard reactions, immobilizing aroma compounds in the matrix and preventing rancidity in stored flour.

JOURNAL OF FOOD SCIENCE (2021)

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Article Food Science & Technology

Effect of extrusion conditions on the physical properties of desi chickpea-barley extrudates and quality attributes of their resulting flours

Burcu Guldiken et al.

JOURNAL OF TEXTURE STUDIES (2020)

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Article Biochemistry & Molecular Biology

Spectroscopy and molecular docking analysis reveal structural specificity of flavonoids in the inhibition of α-glucosidase activity

Jian-li Liu et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Article Chemistry, Applied

Purification, characterization, and functional properties of a novel glycoprotein from tartary buckwheat (Fagopyrum tartaricum) seed

Yuhui Zhou et al.

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Review Food Science & Technology

Nutraceutical value of kiwicha (Amaranthus caudatus L.)

Alicia Martinez-Lopez et al.

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Effect of extrusion pretreatment on extraction, quality and antioxidant capacity of oat (Avena Sativa L.) bran oil

Jing Liu et al.

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Effects of Low Moisture Extrusion on the Structural and Physicochemical Properties of Adlay (Coix lacryma-jobi L.) Starch-Based Polymers

Gaopeng Zhang et al.

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Rafael Ismagilov et al.

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Cereal fiber: extrusion modifications for food industry

Michele Eliza Cortazzo Menis-Henrique et al.

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Effect of extruded finger millet on dough rheology and functional quality of pearl millet-based unleavened flatbread

Pankaj Kumar et al.

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Physicochemical, rheological, molecular, thermal and sensory evaluation of newly developed complementary infant (6-24 months old) foods prepared with quinoa (Chenopodium quinoa Willd.) flour

Mehmet Turan Ayseli et al.

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Structural, functional and digestibility characteristics of sorghum and corn starch extrudates (RS3) as affected by cold storage time

Faiza Shaikh et al.

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES (2020)

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Effect of processing on the contents of amino acids and fatty acids, and glucose release from the starch of quinoa

Ligen Wu et al.

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Processing Has Differential Effects on Microbiota-Accessible Carbohydrates in Whole Grains during In Vitro Fermentation

Caroline Smith et al.

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Effect of extrusion cooking on the physical-chemical properties of whole kiwicha (Amaranthus caudatus L) flour variety centenario: Process optimization

Jaime Basilio-Atencio et al.

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Comparison of nutritional quality and sensory acceptability of biscuits obtained from wheat, native, or extruded sorghum flour

Miao Yu et al.

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Moisture molecule migration and quality changes of fresh wet noodles dehydrated by cold plasma treatment

Yue Chen et al.

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Effect of cinnamic acid and its derivatives on structure of gluten proteins - A study on model dough with application of FT-Raman spectroscopy

Magdalena Krekora et al.

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Article Chemistry, Applied

Arabinoxylan from wheat bran: molecular degradation and functional investigation

Yan Liu et al.

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Hydrothermal Treatment to Improve Processing Characteristics of Flour for Gluten-Free Pasta

Shalini Gaur Rudra et al.

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Selenium in Se-enriched tartary buckwheat (Fagopyrum tataricum L. Gaertn.): Its molecular form and changes during processing

Qianwen Niu et al.

JOURNAL OF CEREAL SCIENCE (2020)

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Effect of extrusion feeding moisture on dough, nutritional, and texture properties of noodles fortified with extruded buckwheat flour

Qingfa Wang et al.

JOURNAL OF FOOD PROCESSING AND PRESERVATION (2020)

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Fabrication and characterization of oat flour processed by different methods

Chengxin He et al.

JOURNAL OF CEREAL SCIENCE (2020)

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Article Biochemistry & Molecular Biology

Refined sorghum flours precooked by extrusion enhance the integrity of the colonic mucosa barrier and promote a hepatic antioxidant environment in growing Wistar rats

Maria Gimena Galan et al.

FOOD & FUNCTION (2020)

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Interactions in starch co-gelatinized with phenolic compound systems: Effect of complexity of phenolic compounds and amylose content of starch

Bo Liu et al.

CARBOHYDRATE POLYMERS (2020)

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Article Biochemistry & Molecular Biology

Effects of extruded whole-grain sorghum (Sorghum bicolor (L.) Moench) based diets on calcium absorption and bone health of growing Wistar rats

Maria Gimena Galan et al.

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Effects of flour dynamic viscosity on the quality properties of buckwheat noodles

Ruibin Wang et al.

CARBOHYDRATE POLYMERS (2019)

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Article Biotechnology & Applied Microbiology

Extrusion processing characteristics of whole grain flours of select major millets (foxtail, finger, and pearl)

Swapnil Kharat et al.

FOOD AND BIOPRODUCTS PROCESSING (2019)

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Structure of starch-fatty acid complexes produced via hydrothermal treatment

Xuanxuan Lu et al.

FOOD HYDROCOLLOIDS (2019)

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Hulled varieties of Barley showed better expansion characteristics compared to hull-less varieties during twin-screw extrusion

Elvis Alfred Baidoo et al.

CEREAL CHEMISTRY (2019)

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Effect of barrel temperature and feed moisture on the physical properties of chickpea, sorghum, and maize extrudates and the functionality of their resultant flours-Part 1

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Relation between structural, mechanical and sensory properties of gluten-free bread as affected by modified dietary fibers

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Investigation of the effect of pentosan addition and enzyme treatment on the rheological properties of millet flour based model dough systems

Renata Nemeth et al.

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Article Engineering, Chemical

Effect of twin-screw extrusion on gelatinization characteristics of oat powder

Jianming Wang et al.

JOURNAL OF FOOD PROCESS ENGINEERING (2019)

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Influences of alkali on the quality and protein polymerization of buckwheat Chinese steamed bread

Xiao-Na Guo et al.

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Article Chemistry, Applied

Novel breads of non-wheat flours

Aleksandra Torbica et al.

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Extruded sorghum (Sorghum bicolor L.) improves gut microbiota, reduces inflammation, and oxidative stress in obese rats fed a high-fat diet

Andressa Rodrigues de Sousa et al.

JOURNAL OF FUNCTIONAL FOODS (2019)

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Effect of Different Processing Methods on the Accumulation of the Phenolic Compounds and Antioxidant Profile of Broomcorn Millet (Panicum miliaceum L.) Flour

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Healthy novel gluten-free formulations based on beans, carob fruit and rice: Extrusion effect on organic acids, tocopherols, phenolic compounds and bioactivity

Claudia Arribas et al.

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Impact of altered starch functionality on wheat dough microstructure and its elongation behaviour

Stefanie Hackenberg et al.

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Effect of processing on the in vitro digestion characteristics of oat products by using a dynamic rat stomach-duodenum model

Yuan Feng et al.

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Extruded sorghum consumption associated with a caloric restricted diet reduces body fat in overweight men: A randomized controlled trial

Pamella Cristine Anunciacao et al.

FOOD RESEARCH INTERNATIONAL (2019)

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Optimization of extrusion process parameters for preparing fiber-rich oat flour

Raceli Sandrin et al.

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Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review

Chandrakant Genu Dalbhagat et al.

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Article Biochemistry & Molecular Biology

Extruded whole buckwheat noodles: effects of processing variables on the degree of starch gelatinization, changes of nutritional components, cooking characteristics and in vitro starch digestibility

Xuyang Sun et al.

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Effect of heat treatment of rye flour on rye-wheat steamed bread quality

Qing Gao et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2018)

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Physicochemical and sensory properties of extruded sorghum-wheat composite bread

Morteza Jafari et al.

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Influence of hydrothermal treatment on the structural modification of spent grain specific carbohydrates and the formation of degradation products using model compounds

J. Steiner et al.

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Chemical composition and food uses of teff (Eragrostis tef)

Fan Zhu

FOOD CHEMISTRY (2018)

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Article Chemistry, Applied

Bioactive compounds and antioxidant properties of pseudocereals-enriched water biscuits and their in vitro digestates

Alyssa Hidalgo et al.

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Arabinoxylan-starch-protein interactions in specially modified rye dough during a simulated fermentation process

Krzysztof Buksa et al.

FOOD CHEMISTRY (2018)

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Article Food Science & Technology

Extruded sorghum (Sorghum bicolor L.) reduces metabolic risk of hepatic steatosis in obese rats consuming a high fat diet

Andressa Rodrigues de Sousa et al.

FOOD RESEARCH INTERNATIONAL (2018)

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Article Food Science & Technology

Resolving the problem of poor expansion in corn extrudates enriched with food industry by-products

Durdica Ackar et al.

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Article Food Science & Technology

Comparison of pregelatinization methods on physicochemical, functional and structural properties of tartary buckwheat flour and noodle quality

Xiaojing Sun et al.

JOURNAL OF CEREAL SCIENCE (2018)

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A study on the quality of einkorn (Triticum monococcum L. ssp monococcum) pasta

Andrea Brandolini et al.

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Transfer of major and trace elements along the farm-to-fork chain of different whole grain products

Ambrogina Albergamo et al.

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Review Biochemistry & Molecular Biology

Shaping a sustainable food future by rediscovering long-forgotten ancient grains

Acga Cheng

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Nutritional constituents of pseudo cereals and their potential use in food systems: A review

Nisar Ahmad Mir et al.

TRENDS IN FOOD SCIENCE & TECHNOLOGY (2018)

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Extruded sorghum flour (Sorghum bicolor L.) modulate adiposity and inflammation in high fat diet-induced obese rats

Priscila Marques Arbex et al.

JOURNAL OF FUNCTIONAL FOODS (2018)

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On-line rheology of pearl millet flours during extrusion: Effect of native amylose

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Research advances on structural characterization of resistant starch and its structure-physiological function relationship: A review

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Comparison between collet and cooking extrusions on physicochemical properties of whole grain barley

Chiawei Chang et al.

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Carotenoid and color changes in traditionally flaked and extruded products

Cueto Mario et al.

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Characterization of Lentinus edodes β-glucan influencing the in vitro starch digestibility of wheat starch gel

Haining Zhuang et al.

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Effects of whey protein concentrate, feed moisture and temperature on the physicochemical characteristics of a rice-based extruded flour

Carla da Silva Teba et al.

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Effect of extrusion on the anti-nutritional factors of food products: An overview

Nooshin Nikmaram et al.

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Effect of processing on phenolic acids composition and radical scavenging capacity of barley pasta

Rosanna De Paula et al.

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Moisture content during extrusion of oats impacts the initial fermentation metabolites and probiotic bacteria during extended fermentation by human fecal microbiota

Sandrayee Brahma et al.

FOOD RESEARCH INTERNATIONAL (2017)

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Article Food Science & Technology

Effect of extrusion cooking and simulated invitro gastrointestinal digestion on condensed tannins and radical scavenging activity of type II and type III whole grain sorghum

Martin Adarkwah-Yiadom et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)

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Effect of extrusion variables on antioxidant activity, total phenolic content and dietary fibre content of gluten-free extrudate from germinated Chenopodium (Chenopodium album) flour

Romee Jan et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2017)

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Article Agriculture, Multidisciplinary

Impact of Mechanical and Thermal Energies on the Degradation of T-2 and HT-2 Toxins during Extrusion Cooking of Oat Flour

Henning Soeren Schmidt et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)

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Article Agriculture, Multidisciplinary

Impact of Processing on the Protein Quality of Pinto Bean (Phaseolus vulgaris) and Buckwheat (Fagopyrum esculentum Moench) Flours and Blends, As Determined by in Vitro and in Vivo Methodologies

Matthew G. Nosworthy et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2017)

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Article Food Science & Technology

Effect of extrusion cooking of sorghum flour on rheology, morphology and heating rate of sorghum-wheat composite dough

Morteza Jafari et al.

JOURNAL OF CEREAL SCIENCE (2017)

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Article Food Science & Technology

Evidence for different supramolecular arrangements in pasta from durum wheat (Triticum durum) and einkorn (Triticum monococcum) flours

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JOURNAL OF CEREAL SCIENCE (2017)

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Article Food Science & Technology

Triticale extrudates - Changes of macrostructure, mechanical properties and molecular water dynamics during hydration

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JOURNAL OF CEREAL SCIENCE (2017)

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Article Food Science & Technology

Extrusion of a model sorghum-barley blend: Starch digestibility and associated properties

Su Sin Koa et al.

JOURNAL OF CEREAL SCIENCE (2017)

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Article Food Science & Technology

Effect of extrusion cooking on chemical structure, morphology, crystallinity and thermal properties of sorghum flour extrudates

Morteza Jafari et al.

JOURNAL OF CEREAL SCIENCE (2017)

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Article Food Science & Technology

Effect of processing on the beta-glucan physicochemical properties in barley and semolina pasta

Rosanna De Paula et al.

JOURNAL OF CEREAL SCIENCE (2017)

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Effect of Different Extrusion Parameters on Dietary Fiber in Wheat Bran and Rye Bran

Annica A. M. Andersson et al.

JOURNAL OF FOOD SCIENCE (2017)

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Review Food Science & Technology

Bioactive compounds and bioactivities of germinated edible seeds and sprouts: An updated review

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TRENDS IN FOOD SCIENCE & TECHNOLOGY (2017)

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Biophysical features of cereal endosperm that decrease starch digestibility

Laura Roman et al.

CARBOHYDRATE POLYMERS (2017)

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Article Chemistry, Applied

Chemical and Physical Characteristics of Proso Millet (Panicum miliaceum)-Based Products

Matthew B. McSweeney et al.

CEREAL CHEMISTRY (2017)

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Article Food Science & Technology

Effects of feed moisture and extruder screw speed and temperature on physical characteristics and antioxidant activity of extruded proso millet ( Panicum miliaceum) flour

Paridhi Gulati et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2016)

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Article Chemistry, Applied

Carotenoid evolution during short-storage period of durum wheat (Triticum turgidum cony. durum) and tritordeum (x Tritordeum Ascherson et Graebner) whole-grain flours

Elena Mellado-Ortega et al.

FOOD CHEMISTRY (2016)

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Article Chemistry, Applied

Use of purple durum wheat to produce naturally functional fresh and dry pasta

Donatella Bianca Maria Ficco et al.

FOOD CHEMISTRY (2016)

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Article Food Science & Technology

Milling and extrusion of six barley varieties, effects on dietary fibre and starch content and composition

Susanne Djurle et al.

JOURNAL OF CEREAL SCIENCE (2016)

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Article Food Science & Technology

The effects of extrusion on the content and properties of dietary fibre components in various barley cultivars

I. Honcu et al.

JOURNAL OF CEREAL SCIENCE (2016)

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Article Food Science & Technology

Effects of selected extrusion parameters on physicochemical properties and in vitro starch digestibility and β-glucan extractability of whole grain oats

Sandrayee Brahma et al.

JOURNAL OF CEREAL SCIENCE (2016)

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Article Food Science & Technology

Extrusion processing characteristics of quinoa (Chenopodium quinoa Willd.) var. Cherry Vanilla

Ryan J. Kowalski et al.

JOURNAL OF CEREAL SCIENCE (2016)

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Article Engineering, Chemical

Effects of diverse food processing conditions on the structure and solubility of wheat, barley and rye endosperm dietary fibre

Penny Comino et al.

JOURNAL OF FOOD ENGINEERING (2016)

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Impacts of Scarification and Degermination on the Expansion Characteristics of Select Quinoa Varieties during Extrusion Processing

Nicole A. Aluwi et al.

JOURNAL OF FOOD SCIENCE (2016)

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Article Food Science & Technology

Effects of processing and addition of a cowpea leaf relish on the iron and zinc nutritive value of a ready-to-eat sorghum-cowpea porridge aimed at young children

Nokuthula Vilakati et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2016)

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Effect of extruded finger millet (Eleusine coracan L.) on textural properties and sensory acceptability of composite bread

Sharmila S. Patil et al.

FOOD BIOSCIENCE (2016)

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Article Multidisciplinary Sciences

The Profile and Bioaccessibility of Phenolic Compounds in Cereals Influenced by Improved Extrusion Cooking Treatment

Zicong Zeng et al.

PLOS ONE (2016)

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Article Biochemistry & Molecular Biology

Extrusion of barley and oat influence the fecal microbiota and SCFA profile of growing pigs

Birgitte Moen et al.

FOOD & FUNCTION (2016)

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In vitro starch digestibility and in vivo glycemic response of foxtail millet and its products

Xin Ren et al.

FOOD & FUNCTION (2016)

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Tocochromanols and carotenoids in sorghum (Sorghum bicolor L.): Diversity and stability to the heat treatment

Leandro de Morais Cardoso et al.

FOOD CHEMISTRY (2015)

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Article Food Science & Technology

Properties of extruded whole grain cereals and pseudocereals flours

Frederic Robin et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2015)

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Reorganisation of starch, proteins and lipids in extrusion of oats

Timo Moisio et al.

JOURNAL OF CEREAL SCIENCE (2015)

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Collet and cooking extrusion change the soluble and insoluble β-glucan contents of barley

Chiawei Chang et al.

JOURNAL OF CEREAL SCIENCE (2015)

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Phenolic compounds profile in sorghum processed by extrusion cooking and dry heat in a conventional oven

Leandro de Morais Cardoso et al.

JOURNAL OF CEREAL SCIENCE (2015)

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Changes in lipids and volatile compounds of oat flours and extrudates during processing and storage

Anna-Maija Lampi et al.

JOURNAL OF CEREAL SCIENCE (2015)

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Physicochemical properties of expanded extrudates from colored sorghum genotypes

Jhony Willian Vargas-Solorzano et al.

FOOD RESEARCH INTERNATIONAL (2014)

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Article Chemistry, Applied

Influence of Jet Cooking and pH on Extraction and Molecular Weight of β-Glucan and Arabinoxylan from Barley (Hordeum vulgare Prowashonupana)

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CEREAL CHEMISTRY (2010)

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