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International Journal of Food Properties Volume 13, 2010 - Issue 2
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Original Articles

Glycemic Potential of Extruded Barley, Cassava, Corn, and Quinoa Enriched With Whey Proteins and Cashew Pulp

C.I. Onwulata U.S. Department of Agriculture, ARS, Eastern Regional Research Center, Dairy Processing and Products Research Unit, Wyndmoor, PA, 19038, USACorrespondence[email protected]
,
A.E. Thomas U.S. Department of Agriculture, ARS, Eastern Regional Research Center, Dairy Processing and Products Research Unit, Wyndmoor, PA, 19038, USA
,
P.H. Cooke New Mexico State University, NM, USA
,
J.G. Phillips USDA, ARS, NAA, Office of Area Director, Wyndmoor, PA, USA
,
C.W.P. Carvalho Embrapa Food Technology, Rio de Janeiro, Brazil
,
J.L.R. Ascheri Embrapa Food Technology, Rio de Janeiro, Brazil
&
P.M. Tomasula U.S. Department of Agriculture, ARS, Eastern Regional Research Center, Dairy Processing and Products Research Unit, Wyndmoor, PA, 19038, USA
 show all
Pages 338-359 | Received 25 Mar 2008, Accepted 09 Aug 2008, Published online: 03 Mar 2010

Citations (11)

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Read on this site (2)

Tolulope J. Ashaolu & Samuel A.O. Adeyeye. (2022) African Functional Foods and Beverages: A Review. Journal of Culinary Science & Technology 0:0, pages 1-36.
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Masood Sadiq Butt & M. Tauseef Sultan. (2013) Selected Functional Foods for Potential in Disease Treatment and Their Regulatory Issues. International Journal of Food Properties 16:2, pages 397-415.
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Articles from other publishers (9)

Ana Belén Martín-Diana, Belén Blanco Espeso, Ivan Jesus Jimenez Pulido, Pedro J. Acebes Martínez & Daniel Rico. (2022) Twin-Screw Extrusion as Hydrothermal Technology for the Development of Gluten-Free Teff Flours: Effect on Antioxidant, Glycaemic Index and Techno-Functional Properties. Foods 11:22, pages 3610.
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José A. Téllez‐Morales, Betsabé Hernández‐Santos, José M. Juárez‐Barrientos, Alma A. Lerdo‐Reyes & Jesús Rodríguez‐Miranda. (2022) The use of tubers in the development of extruded snacks: A review. Journal of Food Processing and Preservation 46:7.
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A. Yu. Sharikov & M. V. Amelyakina. (2021) Modification of carbohydrates of food raw materials in the process of thermoplastic extrusion (review). Agricultural Science Euro-North-East 22:6, pages 795-803.
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Sharmila S. Patil & Charanjit Kaur. (2018) Current trends in Extrusion: Development of Functional Foods and Novel Ingredients. Food Science and Technology Research 24:1, pages 23-34.
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Anderson Felicori Fernandes, Raul Antônio Viana Madeira, Carlos Wanderlei Piler Carvalho & Joelma Pereira. (2016) Physical and sensory characteristics of pellets elaborated with different levels of corn grits and whey protein concentrate. Ciência e Agrotecnologia 40:2, pages 235-243.
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Sunan Wang & Fan Zhu. (2015) Formulation and Quality Attributes of Quinoa Food Products. Food and Bioprocess Technology 9:1, pages 49-68.
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Yiming Feng & Youngsoo Lee. (2014) Effect of Specific Mechanical Energy on <i>In-Vitro</i> Digestion and Physical Properties of Extruded Rice-Based Snacks. Food and Nutrition Sciences 05:19, pages 1818-1827.
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Margaret A. Brennan, Emma Derbyshire, Brijesh K. Tiwari & Charles S. Brennan. (2013) Ready‐to‐eat snack products: the role of extrusion technology in developing consumer acceptable and nutritious snacks. International Journal of Food Science & Technology 48:5, pages 893-902.
Crossref
Charles I. Onwulata & Audrey E. Thomas-Gahring. 2013. Physical Methods in Food Analysis. Physical Methods in Food Analysis 65 77 .

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