The Effect of Glandless Cottonseed Meal Content and Process Parameters on the Functional Properties of Snacks during Extrusion Cooking

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Food and Nutrition Sciences

ISSN Print: 2157-944X
ISSN Online: 2157-9458
www.scirp.org/journal/fns
E-mail: fns@scirp.org

Google-based Impact Factor: 2.37
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"The Effect of Glandless Cottonseed Meal Content and Process Parameters on the Functional Properties of Snacks during Extrusion Cooking"
written by Damian Reyes-Jáquez, Favio Casillas, Nancy Flores, Isaac Andrade-González, Aquiles Solís-Soto, Hiram Medrano-Roldán, Francisco Carrete, Efren Delgado,
published by Food and Nutrition Sciences, Vol.3 No.12, 2012

has been cited by the following article(s):

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[2]	Study of molecular dynamic interactions during the optimized extrusion processing of corn (Zea mays) and substandard bean (Phaseolus vulgaris)
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[6]	Optimization of Extrusion Conditions with Response Surface Technology for the Addition of Chile Waste in Plant-Based Aquaculture Shrimp Feeds
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[7]	Chemical composition and thermogravimetric behaviors of glanded and glandless cottonseed kernels
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[8]	Cottonseed feedstock as a source of plant-based protein and bioactive peptides: Evidence based on biofunctionalities and industrial applications
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[9]	Extrusion Technology: A Tool for Value Addition to Food By-Products and Wastes
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[10]	Étude de l'impact des paramètres d'extrusion sur les propriétés physicochimiques et de texture des snacks
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[11]	Cottonseed: A sustainable contributor to global protein requirements
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[13]	Utilization of Food Processing By-products in Extrusion Processing: A Review
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[14]	Efecto de la temperatura de extrusión, humedad y contenido del aceite de girasol sobre las propiedades funcionales y digestibilidad de alimentos para ganado …
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[16]	Effect of extrusion temperature, moisture and sunflower oil content on the functional properties and digestibility of bovine cattle feeds
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[17]	Characterization of Soluble Glandless Cottonseed Meal Proteins Based on Electrophoresis, Functional Properties, and Microscopic Structure
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[18]	Development and Characterization of Glandless Cottonseed Meal/Pullulan Fine Fiber Mats
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[19]	Extruded Aquaculture Feed: A Review
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[26]	EFFECT OF GLANDLESS COTTONSEED MEAL CONTENT ON THE MICROSTRUCTURE OF EXTRUDED CORN-BASED SNACKS
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[1]	Effects of cottonseed flour and enzyme addition on the wheat flour dough characteristics and snack cracker quality LWT, 2024 DOI:10.1016/j.lwt.2023.115671

[2]	Study of molecular dynamic interactions during the optimized extrusion processing of corn (Zea mays) and substandard bean (Phaseolus vulgaris) Food Chemistry Advances, 2024 DOI:10.1016/j.focha.2024.100723

[3]	Physical properties, nutritional profile, and consumer acceptability of gluten-free breakfast flakes from cassava flour Applied Food Research, 2024 DOI:10.1016/j.afres.2024.100541

[4]	Chemical Composition and Thermogravimetric Behaviors of Glanded and Glandless Cottonseed Kernels Molecules, 2022 DOI:10.3390/molecules27010316

[5]	Cottonseed feedstock as a source of plant-based protein and bioactive peptides: Evidence based on biofunctionalities and industrial applications Food Hydrocolloids, 2022 DOI:10.1016/j.foodhyd.2022.107776

[6]	Cottonseed feedstock as a source of plant-based protein and bioactive peptides: Evidence based on biofunctionalities and industrial applications Food Hydrocolloids, 2022 DOI:10.1016/j.foodhyd.2022.107776

[7]	Utilization of Food Processing By-products in Extrusion Processing: A Review Frontiers in Sustainable Food Systems, 2021 DOI:10.3389/fsufs.2020.603751

[8]	Cottonseed: A sustainable contributor to global protein requirements Trends in Food Science & Technology, 2021 DOI:10.1016/j.tifs.2021.02.058

[9]	Cottonseed: A sustainable contributor to global protein requirements Trends in Food Science & Technology, 2021 DOI:10.1016/j.tifs.2021.02.058

[10]	Characterization of Soluble Glandless Cottonseed Meal Proteins Based on Electrophoresis, Functional Properties, and Microscopic Structure Journal of Food Science, 2019 DOI:10.1111/1750-3841.14770

[11]	Characterization of Soluble Glandless Cottonseed Meal Proteins Based on Electrophoresis, Functional Properties, and Microscopic Structure Journal of Food Science, 2019 DOI:10.1111/1750-3841.14770

[12]	Extrusion of Metals, Polymers and Food Products 2018 DOI:10.5772/intechopen.69021

[13]	Extrusion Processing of Raw Food Materials and by-products: A Review Critical Reviews in Food Science and Nutrition, 2018 DOI:10.1080/10408398.2018.1480007

[14]	Handbook of Food Processing Contemporary Food Engineering, 2015 DOI:10.1201/b19397-5

[15]	Handbook of Food Chemistry 2015 DOI:10.1007/978-3-642-36605-5_3

[16]	Handbook of Food Chemistry 2015 DOI:10.1007/978-3-642-36605-5_3

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