Similar Items: Extrusion for the Sustainable Development of Novel Foods : basics, Principles, and Applications
- Extrusión para el desarrollo de alimentos innovadores: caso de productos a base de maíz
- An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics
- Components interactions and changes at molecular level in maize flour-based blends as affected by the extrusion process. A multi-analytical approach
- Nutritional quality of complementary food prepared from unmalted and malted maize fortified with cowpea using extrusion cooking
- Carotenoid and color changes in traditionally flaked and extruded products
- Effect of Extrusion Cooking on Nutritional Value of Rice Flour
Author: Rolandelli, Guido
- Extrusión para el desarrollo de alimentos innovadores: caso de productos a base de maíz
- Physicochemical transformations of corn-based snacks with underexploited grains addition during storage: multi-analytical assessment
- Extrusion for the Sustainable Development of Novel Foods : basics, Principles, and Applications
- An optimized purple corn cob extract as an ingredient for the development of maize-based extrudates with novel characteristics
- Analysis of molecular mobility in corn and quinoa flours through ¹H NMR and its relationship with water distribution, glass transition and enthalpy relaxation
- Optimising the Polyphenolic Content and Antioxidant Activity of Green Rooibos (Aspalathus linearis) Using Beta-Cyclodextrin Assisted Extraction
Author: Farroni, Abel Eduardo
- El manejo del cultivo afecta el contenido de aceite y la composición de ácidos grasos del grano de maíz ‘flint’
- Sistemas de labranzas conservacionistas en horticultura a campo. Efecto de las propiedades físicas, química, biológicas del suelo, bajo siembra directa y trasplante en combinación con abonos verdes antecesores, sobre producción de hortalizas en sistemas agroecológicos
- Efecto del secado y manejo agronómico sobre propiedades físicas asociadas a la dureza del grano en híbridos de maíz
- Extrusión para el desarrollo de alimentos innovadores: caso de productos a base de maíz
- Nuevas técnicas para la búsqueda de actividad antioxidante en mezclas naturales con aplicación en alimentos
- Physicochemical transformations of corn-based snacks with underexploited grains addition during storage: multi-analytical assessment