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Value‐Added Processing of Food Legumes Using Extrusion Technology: A Review

Legume science, 2024-06, Vol.6 (2), p.n/a

2024

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Impact of food processing on the glycemic index (GI) of potato products

Food research international, 2014-02, Vol.56, p.35-46

2014

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Black bean (Phaseolus vulgaris L.) protein hydrolysates: Physicochemical and functional properties

Food chemistry, 2017-01, Vol.214, p.460-467

2017

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Optimization of Antimicrobial and Physical Properties of Alginate Coatings Containing Carvacrol and Methyl Cinnamate for Strawberry Application

Journal of agricultural and food chemistry, 2014-01, Vol.62 (4), p.984-990

2014

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Bioactivity of Antioxidants in Extruded Products Prepared from Purple Potato and Dry Pea Flours

Journal of agricultural and food chemistry, 2011-08, Vol.59 (15), p.8233-8243

2011

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Tiger Nut ( Cyperus esculentus ) as a Functional Ingredient in Gluten-Free Extruded Snacks

Foods, 2020-11, Vol.9 (12), p.1770

2020

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Electrostatic and Conventional Spraying of Alginate-Based Edible Coating with Natural Antimicrobials for Preserving Fresh Strawberry Quality

Food and bioprocess technology, 2017, Vol.10 (1), p.165-174

2017

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Black, pinto and white beans lower hepatic lipids in hamsters fed high fat diets by excretion of bile acids

Food production, processing and nutrition, 2020-10, Vol.2 (1), p.1-9, Article 25

2020

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Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice

Molecules (Basel, Switzerland), 2022-02, Vol.27 (3), p.1143

2022

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Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients

Food chemistry, 2016-10, Vol.208, p.220-227

2016

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Physical Characterization of Biodegradable Films Based on Chitosan, Polyvinyl Alcohol and Opuntia Mucilage

Journal of polymers and the environment, 2017-09, Vol.25 (3), p.683-691

2017

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Physical characteristics of extrudates from corn flour and dehulled carioca bean flour blend

Food science & technology, 2014-10, Vol.58 (2), p.620-626

2014

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Influence of extruded lentil containing high chromium nutritional yeast on the main physiological factors associated with metabolic syndrome in rodent models

Food & function, 2018-10, Vol.9 (1), p.5238-5244

2018

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Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review

Foods, 2021-05, Vol.10 (5), p.1096

2021

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Polishing and parboiling effect on the nutritional and technological properties of pigmented rice

Food chemistry, 2016-01, Vol.191, p.105-112

2016

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Novel gluten-free formulations from lentil flours and nutritional yeast: Evaluation of extrusion effect on phytochemicals and non-nutritional factors

Food chemistry, 2020-06, Vol.315, p.126175-126175, Article 126175

2020

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Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours

Food & function, 2018-02, Vol.9 (2), p.819-829

2018

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Thermal Degradation of Anthocyanins from Purple Potato (Cv. Purple Majesty) and Impact on Antioxidant Capacity

Journal of agricultural and food chemistry, 2011-10, Vol.59 (20), p.11040-11049

2011

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Properties of Cast Films Made of Chayote (Sechium edule Sw.) Tuber Starch Reinforced with Cellulose Nanocrystals

Journal of polymers and the environment, 2015-03, Vol.23 (1), p.30-37

2015

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Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties

CYTA: journal of food, 2015-04, Vol.13 (2), p.159-166

2015

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Effect of Extrusion on the Antioxidant Capacity and Color Attributes of Expanded Extrudates Prepared from Purple Potato and Yellow Pea Flour Mixes

Journal of food science, 2011-08, Vol.76 (6), p.C874-C883

2011

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Effect of size and amount of sugarcane fibers on the properties of baked foams based on plantain flour

Heliyon, 2020-09, Vol.6 (9), p.e04927-e04927, Article e04927

2020

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Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity

Journal of functional foods, 2015-12, Vol.19, p.537-544

2015

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Extrusion of Rice, Bean and Corn Starches: Extrudate Structure and Molecular Changes in Amylose and Amylopectin

Journal of food science, 2016-12, Vol.81 (12), p.E2932-E2938

2016

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Gluten‐free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility

International journal of food science & technology, 2014-09, Vol.49 (9), p.1985-1991

2014

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Value‐Added Processing of Food Legumes Using Extrusion Technology: A Review

Impact of food processing on the glycemic index (GI) of potato products

Black bean (Phaseolus vulgaris L.) protein hydrolysates: Physicochemical and functional properties

Optimization of Antimicrobial and Physical Properties of Alginate Coatings Containing Carvacrol and Methyl Cinnamate for Strawberry Application

Bioactivity of Antioxidants in Extruded Products Prepared from Purple Potato and Dry Pea Flours

Tiger Nut ( Cyperus esculentus ) as a Functional Ingredient in Gluten-Free Extruded Snacks

Electrostatic and Conventional Spraying of Alginate-Based Edible Coating with Natural Antimicrobials for Preserving Fresh Strawberry Quality

Black, pinto and white beans lower hepatic lipids in hamsters fed high fat diets by excretion of bile acids

Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice

Non-fermented and fermented jabuticaba (Myrciaria cauliflora Mart.) pomaces as valuable sources of functional ingredients

Physical Characterization of Biodegradable Films Based on Chitosan, Polyvinyl Alcohol and Opuntia Mucilage

Physical characteristics of extrudates from corn flour and dehulled carioca bean flour blend

Influence of extruded lentil containing high chromium nutritional yeast on the main physiological factors associated with metabolic syndrome in rodent models

Extrusion Process as an Alternative to Improve Pulses Products Consumption. A Review

Polishing and parboiling effect on the nutritional and technological properties of pigmented rice

Novel gluten-free formulations from lentil flours and nutritional yeast: Evaluation of extrusion effect on phytochemicals and non-nutritional factors

Bioactive compounds and antioxidant capacity of extruded snack-type products developed from novel formulations of lentil and nutritional yeast flours

Thermal Degradation of Anthocyanins from Purple Potato (Cv. Purple Majesty) and Impact on Antioxidant Capacity

Properties of Cast Films Made of Chayote (Sechium edule Sw.) Tuber Starch Reinforced with Cellulose Nanocrystals

Gluten-free spaghetti with unripe plantain, chickpea and maize: physicochemical, texture and sensory properties

Effect of Extrusion on the Antioxidant Capacity and Color Attributes of Expanded Extrudates Prepared from Purple Potato and Yellow Pea Flour Mixes

Effect of size and amount of sugarcane fibers on the properties of baked foams based on plantain flour

Lentil flour formulations to develop new snack-type products by extrusion processing: Phytochemicals and antioxidant capacity

Extrusion of Rice, Bean and Corn Starches: Extrudate Structure and Molecular Changes in Amylose and Amylopectin

Gluten‐free spaghetti made with chickpea, unripe plantain and maize flours: functional and chemical properties and starch digestibility

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