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Original Articles

Production of nutritious precooked foods in developing countries by low‐cost extrusion technology

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Pages 27-97 | Published online: 03 Nov 2009

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (7)

MianN. Riaz & Panjama Cheewapramong. (2009) Characterization of Partially Defatted Peanut Flour Using Dry Extruder and Screw Pressing. International Journal of Food Properties 12:2, pages 427-437.
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A. Sumathi, S. R. Ushakumari & N. G. Malleshi. (2007) Physico-chemical characteristics, nutritional quality and shelf-life of pearl millet based extrusion cooked supplementary foods. International Journal of Food Sciences and Nutrition 58:5, pages 350-362.
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D. Singh, G. S. Chauhan, I. Suresh & S. M. Tyagi. (2000) Nutritional quality of extruded snacks developed from composite of rice brokens and wheat bran. International Journal of Food Properties 3:3, pages 421-431.
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D. Cissé, A. T. Guiro, B. Diaham, M. Souané, N. T. S. Doumbouya & S. Wade. (1998) Effect of food processing on iron availability of African pearl millet weaning foods. International Journal of Food Sciences and Nutrition 49:5, pages 375-381.
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V. Venugopal, F. Shahidi & Tung‐Ching Lee. (1995) Value‐added products from underutilized fish species. Critical Reviews in Food Science and Nutrition 35:5, pages 431-453.
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G. Richard Jansen. (1992) Centrally processed weaning foods for use in developing countries. Food Reviews International 8:3, pages 307-345.
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JoséA. G. Arêas. (1992) Extrusion of food proteins. Critical Reviews in Food Science and Nutrition 32:4, pages 365-392.
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Articles from other publishers (44)

Binuja Thomas, Kundukulangara Pulissery Sudheer, S. Saranya, Anjineyulu Kothakota, Ravi Pandiselvam & Michael Joseph. (2022) Development of protein enriched cold extruded pasta products using hybrid dried processed mushroom powder and defatted flours: A study on nutraceutical, textural, colour and sensory attributes. LWT 170, pages 113991.
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Eva‐Maria Schmid, Asgar Farahnaky, Benu Adhikari & Peter J. Torley. (2022) High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization. Comprehensive Reviews in Food Science and Food Safety 21:6, pages 4573-4609.
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Momoh Clement Owoicho, Ogah Richard Abah Abah, Diana Ahure & Mohammed Ikagu Yusufu. (2022) Quality evaluation of noodles produced from wheat (triticum spp) and almond seed flour blends. Journal of Bacteriology & Mycology: Open Access 9:3, pages 122-128.
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Abida Jabeen, Haroon Rashid Naik, Nusrat Jan, Syed Zameer Hussain, Fauzia Shafi & Tawheed Amin. (2021) Numerical optimization of process parameters of water chestnut flour incorporated corn‐based extrudates: Characterizing physicochemical, nutraceutical, and storage stability of the developed product. Journal of Food Processing and Preservation 45:7.
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Puneet Parmar, Hanuman Bobade, Baljit Singh & Shivani Pathania. 2021. Pulse Foods. Pulse Foods 393 421 .
Elijah Heka Kamau, Smith G. Nkhata & Emmanuel Owino Ayua. (2020) Extrusion and nixtamalization conditions influence the magnitude of change in the nutrients and bioactive components of cereals and legumes. Food Science & Nutrition 8:4, pages 1753-1765.
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Michaela Schafberg, Karin Loest, Andreas Müller-Belecke & Sascha Rohn. (2020) Impact of processing on the antioxidant activity of a microorganism-enriched fish feed and subsequent quality effects on fillets of rainbow trout (Oncorhynchus mykiss). Aquaculture 518, pages 734633.
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Ali Akbar Zare-Sheibani, Masoud Arab, Mohammad Javad Zamiri, Mohammad Reza Rezvani, Mohammad Dadpasand & Farhad Ahmadi. (2015) Effects of extrusion of rice bran on performance and phosphorous bioavailability in broiler chickens. Journal of Animal Science and Technology 57:1.
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Dayakar Rao Benhur, G. Bhargavi, K. Kalpana, A. D. Vishala, K. N. Ganapathy & J. V. Patil. (2015) Development and standardization of sorghum pasta using extrusion technology. Journal of Food Science and Technology 52:10, pages 6828-6833.
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N. Lakshmi Devi, S. Shobha, Sajid Alavi, K. Kalpana & M. Soumya. (2012) Utilization of extrusion technology for the development of millet based complementary foods. Journal of Food Science and Technology 51:10, pages 2845-2850.
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C.I. Omohimi, O.P. Sobukola, K.O. Sarafadeen & L.O. Sanni. (2014) Effect of Thermo-extrusion Process Parameters on Selected Quality Attributes of Meat Analogue from Mucuna Bean Seed Flour. Nigerian Food Journal 32:1, pages 21-30.
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EMMANUEL KWASI ASARE, SAMUEL SEFA-DEDEH, EMMANUEL OHENE AFOAKWA, ESTHER SAKYI-DAWSON & AGNES SIMPSON BUDU. (2012) EXTRUSION COOKING OF RICE-GROUNDNUT-COWPEA MIXTURES - EFFECTS OF EXTRUDER CHARACTERISTICS ON NUTRITIVE VALUE AND PHYSICO-FUNCTIONAL PROPERTIES OF EXTRUDATES USING RESPONSE SURFACE METHODOLOGY. Journal of Food Processing and Preservation 36:5, pages 465-476.
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S. Balasubramanian, Anjan Borah, K. K. Singh & R. T. Patil. (2011) Rheological and nutritional quality of selected dehulled legumes blended rice extrudates. Journal of Food Science and Technology 49:5, pages 632-637.
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Diego Moretti, Tung‐Ching LeeMichael B. Zimmermann, Jeannette Nuessli & Richard F. Hurrell. (2006) Development and Evaluation of Iron‐fortified Extruded Rice Grains. Journal of Food Science 70:5.
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Theobald C.E. Mosha, Maurice R. Bennink & Perry K.W. NG. (2005) Nutritional Quality of Drum-processed and Extruded Composite Supplementary Foods. Journal of Food Science 70:2, pages C138-C144.
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C. Y. ShuklaK. Muthukumarappan & J. L. Julson. (2005) Effect of Single-Screw Extruder Die Temperature, Amount of Distillers' Dried Grains With Solubles (DDGS), and Initial Moisture Content on Extrudates. Cereal Chemistry Journal 82:1, pages 34-37.
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SEAN LIU, MING PENG, SHUNMING TU, HUIYI LI, LINGCHANG CAI & XINHUA YU. (2003) SINGLE-SCREW EXTRUSION OF PORK AND SOY FLOUR BLEND. Journal of Food Processing and Preservation 27:5, pages 401-410.
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