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There are 50343 results for: content related to: Extrusion of Pea Starch Containing Lysozyme and Determination of Antimicrobial Activity

  1. Effect of Extrusion Cooking on Functional Properties and in vitro Starch Digestibility of Barley-Based Extrudates from Fruit and Vegetable By-Products

    Journal of Food Science

    Volume 74, Issue 2, March 2009, Pages: E77–E86, A. Altan, K.L. McCarthy and M. Maskan

    Article first published online : 25 FEB 2009, DOI: 10.1111/j.1750-3841.2009.01051.x

  2. You have free access to this content
    Functionality of Protein-Fortified Extrudates

    Comprehensive Reviews in Food Science and Food Safety

    Volume 12, Issue 5, September 2013, Pages: 546–564, Li Day and Barry G. Swanson

    Article first published online : 10 SEP 2013, DOI: 10.1111/1541-4337.12023

  3. Delivery of Drugs from Laminar Co-Extrudates Manufactured by a Solvent-Free Process at Room Temperature

    Journal of Pharmaceutical Sciences

    Volume 103, Issue 11, November 2014, Pages: 3501–3510, Gonçalo Oliveira, M Artin A. Wahl and JoãO. F. Pinto

    Article first published online : 11 SEP 2014, DOI: 10.1002/jps.24133

  4. Effects of process variables and addition of polydextrose and whey protein isolate on the properties of barley extrudates

    International Journal of Food Science & Technology

    Volume 47, Issue 6, June 2012, Pages: 1165–1175, Satu Kirjoranta, Kari Solala, Jussi-Petteri Suuronen, Paavo Penttilä, Marko Peura, Ritva Serimaa, Maija Tenkanen and Kirsi Jouppila

    Article first published online : 28 MAR 2012, DOI: 10.1111/j.1365-2621.2012.02956.x

  5. Physical and Functional Properties of Arrowroot Starch Extrudates

    Journal of Food Science

    Volume 74, Issue 2, March 2009, Pages: E97–E104, A.N. Jyothi, J.T. Sheriff and M.S. Sajeev

    Article first published online : 22 JAN 2009, DOI: 10.1111/j.1750-3841.2008.01038.x

  6. Hybrid mixture theory based modeling of transport mechanisms and expansion-thermomechanics of starch during extrusion

    AIChE Journal

    Volume 61, Issue 12, December 2015, Pages: 4517–4532, Srivikorn Ditudompo and Pawan S. Takhar

    Article first published online : 22 JUL 2015, DOI: 10.1002/aic.14936

  7. Monitoring Transport Phenomena of Paramagnetic Metal-Ion Complexes Inside Catalyst Bodies with Magnetic Resonance Imaging

    Chemistry - A European Journal

    Volume 14, Issue 8, March 7, 2008, Pages: 2363–2374, Jaap A. Bergwerff, Anna A. Lysova, Leticia Espinosa-Alonso, Igor V. Koptyug and Bert M. Weckhuysen

    Article first published online : 7 JAN 2008, DOI: 10.1002/chem.200700990

  8. EFFECT OF EXTRUSION PARAMETERS ON PHYSICOCHEMICAL PROPERTIES OF HYBRID INDICA RICE (TYPE 9718) EXTRUDATES

    Journal of Food Processing and Preservation

    Volume 34, Issue 6, December 2010, Pages: 1080–1102, HAINING ZHUANG, HONGZHOU AN, HANQING CHEN, ZHENGJUN XIE, JIANWEI ZHAO, XUEMING XU and ZHENGYU JIN

    Article first published online : 26 AUG 2010, DOI: 10.1111/j.1745-4549.2009.00439.x

  9. SENSORY PROPERTIES AND ACCEPTABILITY OF CORN AND LENTIL EXTRUDED PUFFS

    Journal of Sensory Studies

    Volume 25, Issue 6, December 2010, Pages: 838–860, A. LAZOU, M. KROKIDA and C. TZIA

    Article first published online : 21 OCT 2010, DOI: 10.1111/j.1745-459X.2010.00308.x

  10. Physicochemical Characteristics of Cereal Extrudates with Different Levels of Defatted Blackcurrant Seeds

    Journal of Food Quality

    Volume 36, Issue 6, December 2013, Pages: 385–393, Dorota Gumul, Rafał Ziobro, Tomasz Zięba and Edward Rój

    Article first published online : 11 NOV 2013, DOI: 10.1111/jfq.12059

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

    Journal of the Science of Food and Agriculture

    Volume 88, Issue 9, July 2008, Pages: 1648–1659, Aylin Altan, Kathryn L McCarthy and Medeni Maskan

    Article first published online : 22 MAY 2008, DOI: 10.1002/jsfa.3262

  12. Effect of Mesona Blumes gum on physicochemical and sensory characteristics of rice extrudates

    International Journal of Food Science & Technology

    Volume 45, Issue 11, November 2010, Pages: 2415–2424, Haining Zhuang, Tao Feng, Zhengjun Xie, Alhassane Toure, Xueming Xu, Zhengyu Jin and Qiang Su

    Article first published online : 5 NOV 2010, DOI: 10.1111/j.1365-2621.2010.02426.x

  13. Effect of extrusion process on antioxidant activity, total phenolics and β-glucan content of extrudates developed from barley-fruit and vegetable by-products

    International Journal of Food Science & Technology

    Volume 44, Issue 6, June 2009, Pages: 1263–1271, Aylin Altan, Kathryn L. McCarthy and Medeni Maskan

    Article first published online : 28 APR 2009, DOI: 10.1111/j.1365-2621.2009.01956.x

  14. Amylose-lipid complex formation during extrusion cooking: effect of added lipid type and amylose level on corn-based puffed snacks

    International Journal of Food Science & Technology

    Volume 49, Issue 2, February 2014, Pages: 309–316, Madonna T. Thachil, Mithlesh K. Chouksey and Venkateshwarlu Gudipati

    Article first published online : 16 SEP 2013, DOI: 10.1111/ijfs.12333

  15. THE INFLUENCE OF ADDITION OF DEFATTED BLACKCURRANT SEEDS ON PRO-HEALTH CONSTITUENTS AND TEXTURE OF CEREAL EXTRUDATES

    Journal of Food Quality

    Volume 34, Issue 6, December 2011, Pages: 395–402, DOROTA GUMUL, RAFAL ZIOBRO, TOMASZ ZIĘBA and EDWARD RÓJ

    Article first published online : 11 NOV 2011, DOI: 10.1111/j.1745-4557.2011.00418.x

  16. Extruded aquafeeds containing distillers dried grains with solubles: effects on extrudate properties and processing behaviour

    Journal of the Science of Food and Agriculture

    Volume 91, Issue 15, December 2011, Pages: 2865–2874, Kamal Mjoun and Kurt A Rosentrater

    Article first published online : 1 JUL 2011, DOI: 10.1002/jsfa.4536

  17. You have full text access to this OnlineOpen article
    Length to diameter ratio of extrudates in catalyst technology II. Bending strength versus impulsive forces

    AIChE Journal

    Jean W. L. Beeckman, Natalie A. Fassbender and Theodore E. Datz

    Article first published online : 2 APR 2016, DOI: 10.1002/aic.15231

  18. Partial Least Squares Regression Modeling of Physical and Chemical Properties of Corn-Based Snacks Containing Kañiwa and Lupine

    Journal of Food Process Engineering

    Jose Martin Ramos Diaz, Lakshminarasimhan Sundarrajan, Susanna Kariluoto, Anna-Maija Lampi, Seppo Tenitz and Kirsi Jouppila

    Article first published online : 27 APR 2016, DOI: 10.1111/jfpe.12396

  19. Effect of ethanol addition on physical properties of extruded starch

    Starch - Stärke

    Volume 65, Issue 3-4, March 2013, Pages: 244–252, Ewa Tomaszewska-Ciosk, Tomasz Boruczkowski, Antoni Golachowski, Hanna Boruczkowska and Wioletta Drożdż

    Article first published online : 1 NOV 2012, DOI: 10.1002/star.201200066

  20. Textural modification of soya bean/corn extrudates as affected by moisture content, screw speed and soya bean concentration

    International Journal of Food Science & Technology

    Volume 40, Issue 7, August 2005, Pages: 731–741, Si-quan Li, Howard Q. Zhang, Z. Tony Jin and Fu-hung Hsieh

    Article first published online : 20 JUL 2005, DOI: 10.1111/j.1365-2621.2005.00993.x