-
1
-
-
33646821701
-
Effects of preconditioning and extrusion of linseed on the ruminal biohydrogenation of fatty acids
-
Akraim, F., M.C. Nicot, P. Weill and F. Enjalbert. 2006. Effects of preconditioning and extrusion of linseed on the ruminal biohydrogenation of fatty acids. In vivo studies. Anim. Res. 55:83-91.
-
(2006)
Vivo Studies. Anim. Res
, vol.55
, pp. 83-91
-
-
Akraim, F.1
Nicot, M.C.2
Weill, P.3
Enjalbert, F.4
-
2
-
-
78049303501
-
Official Methods and recommended Practices of AOCS
-
5th Edn, AOCS, Champaign, IL, USA
-
AOCS. 1998. Official Methods and recommended Practices of AOCS, 5th edn. American Oil Chemists Society. Champaign, IL, USA.
-
(1998)
American Oil Chemists Society
-
-
-
4
-
-
15844414554
-
Effects of operating conditions on oil loss and properties of products obtained by co-rotating twin-screw extrusion of fatty meal: Preliminary study
-
De Pilli, T., C. Severini, A. Baiano, A. Derossi, A. Arhaliass and J. Legrand. 2005. Effects of operating conditions on oil loss and properties of products obtained by co-rotating twin-screw extrusion of fatty meal: preliminary study. J. Food Engg. 70:109-116.
-
(2005)
J. Food Engg
, vol.70
, pp. 109-116
-
-
de Pilli, T.1
Severini, C.2
Baiano, A.3
Derossi, A.4
Arhaliass, A.5
Legrand, J.6
-
5
-
-
85081809645
-
World Linseed Production and Import/Export Data
-
FAOSTAT, [Online]. Available at
-
FAOSTAT. 2009. World Linseed Production and Import/Export Data, FAO Database: Food and Agriculture Organization of the United Nations. [Online]. Available at http://apps.fao.org/default.htm/.
-
(2009)
FAO Database: Food and Agriculture Organization of the United Nations
-
-
-
6
-
-
0037851986
-
Modeling selected properties of extruded waxy maize cross-linked starches with neural networks
-
Ganjyal, G.M., M.A. Hanna and D.D. Jones. 2003. Modeling selected properties of extruded waxy maize cross-linked starches with neural networks. J. Food Sci. 68:1384-1388.
-
(2003)
J. Food Sci
, vol.68
, pp. 1384-1388
-
-
Ganjyal, G.M.1
Hanna, M.A.2
Jones, D.D.3
-
7
-
-
33746824712
-
n-3 fatty acid dietary recommendations and food sources to achieve essentiality and cardiovascular benefits
-
Gebauer, S.K., T.L. Psota, W.S. Harris and P.M. Kris-Etherton. 2006. n-3 fatty acid dietary recommendations and food sources to achieve essentiality and cardiovascular benefits. Am. J. Clin. Nutr. 83:1526-1535.
-
(2006)
Am. J. Clin. Nutr
, vol.83
, pp. 1526-1535
-
-
Gebauer, S.K.1
Psota, T.L.2
Harris, W.S.3
Kris-Etherton, P.M.4
-
8
-
-
0037890052
-
Chemical and nutritional changes during preparation of whole corn tortillas prepared with instant flour obtained by extrusion process
-
Gómez A.C.A., B.F. Martínez, C.J.D. Figueroa, F.C.A Ordorica and H.J. González. 1996. Chemical and nutritional changes during preparation of whole corn tortillas prepared with instant flour obtained by extrusion process. Arch. Latinoam. Nutr. 46:315-319.
-
(1996)
Arch. Latinoam. Nutr
, vol.46
, pp. 315-319
-
-
Gómez, A.C.A.1
Martínez, B.F.2
Figueroa, C.J.D.3
Ordorica, F.C.A.4
González, H.J.5
-
9
-
-
0033427285
-
Fatty acid composition and content of tocopherols and carotenoids in raw and extruded grass pea (Lathyrus sativus L.)
-
Grela, E.R., S.K. Jensen and K. Jakobsen. 1999. Fatty acid composition and content of tocopherols and carotenoids in raw and extruded grass pea (Lathyrus sativus L.). J. Sci. Food Agric. 79:2075-2078.
-
(1999)
J. Sci. Food Agric
, vol.79
, pp. 2075-2078
-
-
Grela, E.R.1
Jensen, S.K.2
Jakobsen, K.3
-
10
-
-
0033633762
-
Role of lipids in the extrusion cooking processes
-
Ilo, S., R. Schoenlechner and E. Berghofe. 2000. Role of lipids in the extrusion cooking processes. Grasas y Aceites. 51:97-110.
-
(2000)
Grasas Y Aceites
, vol.51
, pp. 97-110
-
-
Ilo, S.1
Schoenlechner, R.2
Berghofe, E.3
-
11
-
-
41749117278
-
Composition and consumer acceptability of a novel extrusion-cooked salmon snack
-
Kong, J., M.P. Dougherty, L.B. Perkins and M.E. Camire. 2008. Composition and consumer acceptability of a novel extrusion-cooked salmon snack. J. Food Sci. 73: 118-123.
-
(2008)
J. Food Sci
, vol.73
, pp. 118-123
-
-
Kong, J.1
Dougherty, M.P.2
Perkins, L.B.3
Camire, M.E.4
-
12
-
-
0037070372
-
Processing and cooking effects on lipid content and stability of alpha-linolenic acid in spaghetti containing ground flaxseed
-
Manthey, F.A., R.E. Lee and C.A. Hall. 2002. Processing and cooking effects on lipid content and stability of alpha-linolenic acid in spaghetti containing ground flaxseed. J. Agric. Food Chem. 50:1668-1671.
-
(2002)
J. Agric. Food Chem
, vol.50
, pp. 1668-1671
-
-
Manthey, F.A.1
Lee, R.E.2
Hall, C.A.3
-
13
-
-
0242666847
-
Response surface methods and designs
-
Wiley, New York, USA
-
Montgomery, D.C. 2008. Response surface methods and designs. p440. In: Design and Analysis of Experiments, Wiley, New York, USA.
-
(2008)
Design and Analysis of Experiments
, pp. 440
-
-
Montgomery, D.C.1
-
14
-
-
77949391420
-
Characterization of ready-to-eat composite porridge flours made by soy-maize-sorghum-wheat extrusion cooking process
-
Nicole, M., H.Y. Fei and I.P. Claver. 2010. Characterization of ready-to-eat composite porridge flours made by soy-maize-sorghum-wheat extrusion cooking process. Pak. J. Nutr. 9:171-178.
-
(2010)
Pak. J. Nutr
, vol.9
, pp. 171-178
-
-
Nicole, M.1
Fei, H.Y.2
Claver, I.P.3
-
15
-
-
77955498514
-
Physical properties of Canadian grown flaxseed in relation to its processing
-
Pradhan, R.C., V. Meda, S.N. Naik and L. Tabil. 2010. Physical properties of Canadian grown flaxseed in relation to its processing. Int. J. Food Prop. 13:732-743.
-
(2010)
Int. J. Food Prop
, vol.13
, pp. 732-743
-
-
Pradhan, R.C.1
Meda, V.2
Naik, S.N.3
Tabil, L.4
-
16
-
-
77649179810
-
Modeling of extrusion process using response surface methodology and artificial neural networks
-
Shihani, N., B.K. Kumbhar and M. Kulshreshtha. 2006. Modeling of extrusion process using response surface methodology and artificial neural networks. J. Engg. Sci. Tech. 1:31-40.
-
(2006)
J. Engg. Sci. Tech
, vol.1
, pp. 31-40
-
-
Shihani, N.1
Kumbhar, B.K.2
Kulshreshtha, M.3
-
17
-
-
34848927488
-
Optimization of extrusion of flaxseeds for in vitro protein digestibility analysis using response surface methodology
-
Wang, Y., D. Li, L.J. Wang, Y.L. Chiu, X.D. Chen, Z.H. Mao and C.F. Song. 2008. Optimization of extrusion of flaxseeds for in vitro protein digestibility analysis using response surface methodology. J. Food Engg. 85:59-64.
-
(2008)
J. Food Engg
, vol.85
, pp. 59-64
-
-
Wang, Y.1
Li, D.2
Wang, L.J.3
Chiu, Y.L.4
Chen, X.D.5
Mao, Z.H.6
Song, C.F.7
-
18
-
-
0030988876
-
Effect of extrusion cooking on extractable lipids and fatty acid composition in sifted oat flour
-
Wicklund, T and E.M. Magnus. 1997. Effect of extrusion cooking on extractable lipids and fatty acid composition in sifted oat flour. Cereal Chem. 74:326-329.
-
(1997)
Cereal Chem
, vol.74
, pp. 326-329
-
-
Wicklund, T.1
Magnus, E.M.2
-
19
-
-
63649125339
-
Omega-3 fatty acids: A comprehensive review of their role in health and disease
-
Yashodhara, B.M., S. Umakanth, J.M. Pappachan, S.K. Bhat, R. Kamath and B.H. Choo. 2009. Omega-3 fatty acids: a comprehensive review of their role in health and disease. Postgrad. Med. J. 85:84-90.
-
(2009)
Postgrad. Med. J
, vol.85
, pp. 84-90
-
-
Yashodhara, B.M.1
Umakanth, S.2
Pappachan, J.M.3
Bhat, S.K.4
Kamath, R.5
Choo, B.H.6
-
21
-
-
84857615645
-
Effects of heat processing on soya bean fatty acids content and the lipoxygenase activity
-
Zilic, S.M., S.S. Sobajic, D. Snezana, M. Drinic, B.J. Kresovic and M.G. Vasic. 2010. Effects of heat processing on soya bean fatty acids content and the lipoxygenase activity. J. Agric. Sci. 55:55-64.
-
(2010)
J. Agric. Sci
, vol.55
, pp. 55-64
-
-
Zilic, S.M.1
Sobajic, S.S.2
Snezana, D.3
Drinic, M.4
Kresovic, B.J.5
Vasic, M.G.6
|