Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks.

Autor: Sinaki NY; Food and Human Nutritional Sciences Department, University of Manitoba, Winnipeg, MB R3T 2N2, Canada., Masatcioglu MT; Food Engineering Department, Tayfur Sokmen Campus, Hatay Mustafa Kemal University, Antakya 31034, Turkey., Paliwal J; Department of Biosystems Engineering, University of Manitoba, Winnipeg, MB R3T 2N2, Canada., Koksel F; Food and Human Nutritional Sciences Department, University of Manitoba, Winnipeg, MB R3T 2N2, Canada.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2021 Dec 24; Vol. 11 (1). Date of Electronic Publication: 2021 Dec 24.

Effects of formulation, extrusion cooking conditions, and CO₂ injection on the formation of acrylamide in corn extrudates.

Autor: Masatcioglu MT; Food Engineering Department, Hacettepe University, Ankara, Turkey., Gokmen V, Ng PK, Koksel H

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2014 Sep; Vol. 94 (12), pp. 2562-8. Date of Electronic Publication: 2014 Mar 07.