Citations (29)
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Hardeep
Singh Gujral, Paras Sharma, Arvind Kumar & Baljeet Singh. (2012) Total Phenolic Content and Antioxidant Activity of Extruded Brown Rice. International Journal of Food Properties 15:2, pages 301-311.
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A. Nath & P.K. Chattopadhyay. (2007) Quality Attributes of High Temperature Short Time Air Puffed Ready-to-eat Potato Snacks. International Journal of Food Properties 10:1, pages 113-125.
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H. R. Sharma, G. S. Chauhan & Kuldeep Agrawal. (2004) Physico-Chemical Characteristics of Rice Bran Processed by Dry Heating and Extrusion Cooking. International Journal of Food Properties 7:3, pages 603-614.
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Articles from other publishers (21)
Rifat Altaf, Imtiyaz Ahmad Zargar, Gousia Gani, Syed Zameer Hussain, Omar Bashir, Bazila Naseer, Sobiya Manzoor & Tawheed Amin. (2022) Second generation extruded snacks from sweet chestnut and corn blends – numerical optimization, nutritional, nutraceutical and storage stability characteristics. Nutrition & Food Science 53:6, pages 1005-1021.
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A. Nithya, Chandrakant Genu Dalbhagat & Hari Niwas Mishra. (2021) A comparative study on the physicochemical, cooking and textural properties of fortified rice kernels prepared from raw and parboiled rice. International Journal of Food Science & Technology 57:2, pages 1325-1332.
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Olalekan Adebowale & Oluwasegun Ajibode. (2022) Fortification of cassava starch with coconut residue: effects on flours’ functional properties and products’ (Tapioca meals) nutritional and sensory qualities. Natural Resources for Human Health 2:2, pages 200-207.
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Ghulam MURTAZA, Nuzhat HUMA, Mian Kamran SHARIF & Muhammad Anjum ZIA. (2022) Probing a best suited brown rice cultivar for the development of extrudates with special reference to Physico-chemical, microstructure and sensory evaluation. Food Science and Technology 42.
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Massimo Blandino, Andrea Bresciani, Mattia Loscalzo, Francesca Vanara & Alessandra Marti. (2022) Extruded snacks from pigmented rice: Phenolic profile and physical properties. Journal of Cereal Science 103, pages 103347.
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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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Sharmila PATIL, Charanjit KAUR, Manoj Kumar PUNIYA, Archana MAHAPATRA, Jyoti DHAKANE-LAD, Kirti JALGAONKAR & Manoj Kumar MAHAWAR. (2021) Functional Properties of Extruded Corn Flour. Turkish Journal of Agricultural Engineering Research 2:1, pages 167-174.
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Radhiah Shukri, Sajid Alavi, Hulya Dogan & Yong-Cheng Shi. (2021) Properties of extruded cross-linked waxy maize starches and their effects on extruded oat flour. Carbohydrate Polymers 253, pages 117259.
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Khalid Mahmood Zia, Nadia Akram, Shazia Tabasum, Aqdas Noreen & Muhammad Usman Akbar. 2021. Processing Technology for Bio-Based Polymers. Processing Technology for Bio-Based Polymers
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Pichmony Ek, Jonathan M. Baner & Girish M. Ganjyal. 2020. Extrusion Cooking. Extrusion Cooking
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Jhony Willian Vargas-Solórzano, José Luis Ramírez Ascheri, Carlos Wanderlei Piler Carvalho, Cristina Yoshie Takeiti & Melicia Cintia Galdeano. (2019) Impact of the Pretreatment of Grains on the Interparticle Porosity of Feed Material and the Torque Supplied During the Extrusion of Brown Rice. Food and Bioprocess Technology 13:1, pages 88-100.
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Bee Ling Tan & Mohd Esa NorhaizanBee Ling Tan & Mohd Esa Norhaizan. 2020. Rice By-products: Phytochemicals and Food Products Application. Rice By-products: Phytochemicals and Food Products Application
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Chandrakant Genu Dalbhagat, Dipendra Kumar Mahato & Hari Niwas Mishra. (2019) Effect of extrusion processing on physicochemical, functional and nutritional characteristics of rice and rice-based products: A review. Trends in Food Science & Technology 85, pages 226-240.
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S.D. Pardhi, Baljit Singh, Gulzar Ahmad Nayik & B.N. Dar. (2019) Evaluation of functional properties of extruded snacks developed from brown rice grits by using response surface methodology. Journal of the Saudi Society of Agricultural Sciences 18:1, pages 7-16.
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Dolapo A. Oladiran & Naushad M. Emmambux. (2018) Nutritional and Functional Properties of Extruded Cassava-Soy Composite with Grape Pomace. Starch - Stärke 70:7-8, pages 1700298.
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Dolapo A. Oladiran & Naushad M. Emmambux. (2017) Effects of extrusion cooking and wheat bran substitution on the functional, nutritional, and rheological properties of cassava-defatted toasted soy composite. Starch - Stärke 69:7-8, pages 1600183.
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Sharmila S. Patil, Shalini G. Rudra, Eldho Varghese & Charanjit Kaur. (2016) Effect of extruded finger millet (Eleusine coracan L.) on textural properties and sensory acceptability of composite bread. Food Bioscience 14, pages 62-69.
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HAINING ZHUANG, HONGZHOU AN, HANQING CHEN, ZHENGJUN XIE, JIANWEI ZHAO, XUEMING XU & ZHENGYU JIN. (2010) EFFECT OF EXTRUSION PARAMETERS ON PHYSICOCHEMICAL PROPERTIES OF HYBRID INDICA RICE (TYPE 9718) EXTRUDATES. Journal of Food Processing and Preservation 34:6, pages 1080-1102.
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Li-Jia Zhu, Radhiah Shukri, Normell Jhoe de Mesa-Stonestreet, Sajid Alavi, Hulya Dogan & Yong-Cheng Shi. (2010) Mechanical and microstructural properties of soy protein – high amylose corn starch extrudates in relation to physiochemical changes of starch during extrusion. Journal of Food Engineering 100:2, pages 232-238.
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Normell Jhoe E. de Mesa, Sajid Alavi, Narpinder Singh, Yong-Cheng Shi, Hulya Dogan & Yijun Sang. (2009) Soy protein-fortified expanded extrudates: Baseline study using normal corn starch. Journal of Food Engineering 90:2, pages 262-270.
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