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

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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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[1]	Chemical composition and thermogravimetric behaviors of glanded and glandless cottonseed kernels
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[2]	Cottonseed feedstock as a source of plant-based protein and bioactive peptides: Evidence based on biofunctionalities and industrial applications
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[3]	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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[4]	Cottonseed: A sustainable contributor to global protein requirements
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[5]	Evaluation of fish oil content and cottonseed meal with ultralow gossypol content on the functional properties of an extruded shrimp feed
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[6]	Utilization of Food Processing By-products in Extrusion Processing: A Review
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[7]	Étude de l'impact des paramètres d'extrusion sur les propriétés physicochimiques et de texture des snacks
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[8]	Effect of extrusion temperature, moisture and sunflower oil content on the functional properties and digestibility of bovine cattle feeds
	2020

[9]	Efecto de la temperatura de extrusión, humedad y contenido del aceite de girasol sobre las propiedades funcionales y digestibilidad de alimentos para …
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[10]	Characterization of Soluble Glandless Cottonseed Meal Proteins Based on Electrophoresis, Functional Properties, and Microscopic Structure
	2019

[11]	Development and Characterization of Glandless Cottonseed Meal/Pullulan Fine Fiber Mats
	Archives of Nanomedicine: OpenAccess Journal, 2018

[12]	Extruded Aquaculture Feed: A Review
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[13]	Extrusion Processing of Raw Food Materials and by-products: A Review
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[14]	Pengaruh Waktu Perebusan terhadap Kandungan Proksimat, Mineral dan Kadar Gosipol Tepung Biji Kapas
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[15]	Handbook of food processing: food safety, quality, and manufacturing processes
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[16]	Nutritional and Toxicological Aspects of the Chemical Changes of Food Components and Nutrients During Drying
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[17]	Инструментальные методы исследования текстуры экструдированных продуктов
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[18]	棉籽蛋白资源开发研究进展
	中国油脂, 2014

[19]	EFFECT OF GLANDLESS COTTONSEED MEAL CONTENT ON THE MICROSTRUCTURE OF EXTRUDED CORN-BASED SNACKS
	2014

[20]	Extrusion Technology: A Tool for Value Addition to Food By-Products and Wastes


[21]	ASSESSMENT OF MICROWAVE PROCESSEED READY-TO-EAT SNACKS FROM MEAT OF DIFFERENT SPECIES

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

[3]	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

[4]	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

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

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

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

[8]	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

[9]	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

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

[11]	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

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

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

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

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