Detalles de la búsqueda
1.
Cysteine, sodium metabisulfite, and glutathione enhance crosslinking between proteins during high moisture meat analog extrusion processing and may improve the fibrousness of the products.
J Sci Food Agric
; 2024 May 28.
Artículo
en Inglés
| MEDLINE | ID: mdl-38804791
2.
Food Safety Interventions to Control Listeria monocytogenes in the Fresh Apple Packing Industry: A Review.
Compr Rev Food Sci Food Saf
; 18(6): 1705-1726, 2019 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-33336959
3.
Talc and calcium carbonate inclusions in direct expanded pea starch extrudates exhibit different behavior under increasing screw speeds.
J Food Sci
; 89(4): 2292-2304, 2024 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-38380684
4.
Hyperspectral imaging of foodborne pathogens at colony and cellular levels for rapid identification in dairy products.
Food Sci Nutr
; 12(1): 239-254, 2024 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-38268868
5.
The interaction between wheat and pea protein influences the final chemical and sensory characteristics of extruded high moisture meat analogs.
J Food Sci
; 89(1): 104-120, 2024 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-37990836
6.
Impact of tamarind seed gum on the viscosity behavior, thermal properties, and extrusion characteristics of native corn starch.
J Food Sci
; 88(4): 1595-1609, 2023 Apr.
Artículo
en Inglés
| MEDLINE | ID: mdl-36883972
7.
High methoxyl pectin can improve the extrusion characteristics and increase the dietary fiber content of starch-cellulose extrudates.
J Food Sci
; 88(10): 4156-4168, 2023 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-37623924
8.
Influences of modified fiber inclusion with varying particle size on corn starch-based extrudate expansion.
J Food Sci
; 88(2): 784-794, 2023 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-36647678
9.
Influence of legume-derived proteins with varying solubility on the direct expansion of corn starch during twin-screw extrusion processing.
J Food Sci
; 88(10): 4169-4179, 2023 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-37712742
10.
Different breeding lines of quinoa significantly influence the quality of baked cookies and cooked grains.
J Food Sci
; 87(12): 5225-5239, 2022 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-36331266
11.
Potential interactions between starch and fruit pomace may impact the expansion ratio of direct expanded extrudates.
J Food Sci
; 87(8): 3513-3527, 2022 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-35822450
12.
Heat resistance comparison of Salmonella and Enterococcus faecium in cornmeal at different moisture levels.
Int J Food Microbiol
; 368: 109608, 2022 May 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-35278796
13.
Extrusion characteristics of ten novel quinoa breeding lines.
J Food Sci
; 87(12): 5349-5362, 2022 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-36382863
14.
Whole seed lentil flours from different varieties (Brewer, Crimson, and Richlea) demonstrated significant variations in their expansion characteristics during extrusion.
J Food Sci
; 86(3): 942-951, 2021 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-33565641
15.
Exploration of physicochemical properties and molecular interactions between cellulose and high-amylose cornstarch during extrusion processing.
Curr Res Food Sci
; 4: 588-597, 2021.
Artículo
en Inglés
| MEDLINE | ID: mdl-34485927
16.
Hurdle Effect of Hot Air Impingement Drying and Surfactant-Sanitizer Wash on Removal of Listeria innocua from Fresh Apples.
J Food Prot
; 83(9): 1488-1494, 2020 09 01.
Artículo
en Inglés
| MEDLINE | ID: mdl-32311702
17.
Whole nuña bean (Phaseolus vulgaris L.) flour showed higher direct expansion during extrusion processing at relatively lower temperatures.
J Food Sci
; 85(7): 2134-2142, 2020 Jul.
Artículo
en Inglés
| MEDLINE | ID: mdl-32506502
18.
Whole faba bean flour exhibits unique expansion characteristics relative to the whole flours of lima, pinto, and red kidney beans during extrusion.
J Food Sci
; 85(2): 404-413, 2020 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-31887250
19.
Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking.
J Food Sci
; 85(10): 3333-3344, 2020 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-32949029
20.
Desiccation in oil protects bacteria in thermal processing.
Food Res Int
; 137: 109519, 2020 11.
Artículo
en Inglés
| MEDLINE | ID: mdl-33233153