4.5 Article

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

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。
Review Food Science & Technology

Structure, physicochemical properties, and uses of millet starch

Fan Zhu

FOOD RESEARCH INTERNATIONAL (2014)

Article Chemistry, Applied

Effect of processing on the antioxidant activity of millet grains

Anoma Chandrasekara et al.

FOOD CHEMISTRY (2012)

Article Chemistry, Applied

Antioxidant activity of barley as affected by extrusion cooking

Paras Sharma et al.

FOOD CHEMISTRY (2012)

Article Agriculture, Multidisciplinary

Polyphenolic Composition and Antioxidant Capacity of Extruded Cranberry Pomace

Brittany L. White et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2010)

Article Engineering, Chemical

Structural and textural characterization of corn-lentil extruded snacks

Andriana Lazou et al.

JOURNAL OF FOOD ENGINEERING (2010)

Article Agronomy

Evaluation of the waxy endosperm trait in proso millet (Panicum miliaceum)

R. A. Graybosch et al.

PLANT BREEDING (2009)

Article Agriculture, Multidisciplinary

Extrusion cooking of barley flour and process parameter optimization by using response surface methodology

Aylin Altan et al.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE (2008)

Article Food Science & Technology

Effects of extrusion conditions on secondary extrusion variables and physical properties of fish, rice-based snacks

N. Pansawat et al.

LWT-FOOD SCIENCE AND TECHNOLOGY (2008)

Article Agriculture, Multidisciplinary

A new procedure to measure the antioxidant activity of insoluble food components

Arda Serpen et al.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2007)

Article Food Science & Technology

Effect of extrusion process on the antioxidant activity and total phenolics in a nutritious snack food

EA Özer et al.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY (2006)

Article Food Science & Technology

Evaluation of rice flour modified by extrusion cooking

A Hagenimana et al.

JOURNAL OF CEREAL SCIENCE (2006)

Article Chemistry, Applied

Antioxidant activity of water-soluble Maillard reaction products

Y Yilmaz et al.

FOOD CHEMISTRY (2005)

Article Engineering, Chemical

Structural properties of extruded corn starch

S Thymi et al.

JOURNAL OF FOOD ENGINEERING (2005)