Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice [PDF]
Molecules, 2022 Extrusion cooking allows the development of value-added products from pulses, such as gluten-free snacks with added functional properties. The main objective of this study was to evaluate the changes induced by the extrusion process on the carbohydrate ...
María Ciudad-Mulero +8 more
doaj +5 more sources
Use of Legumes in Extrusion Cooking: A Review [PDF]
Foods, 2020 The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion ...
Antonella Pasqualone +3 more
doaj +5 more sources
Influence of extrusion cooking on physicochemical properties and starch digestion kinetics of Sphenostylis stenocarpa, Cajanus cajan, and Vigna subterranean grains. [PDF]
PLoS ONE, 2020 Thermal degradation of sugars and amino acids, and depolymerization of macromolecules such as starch, proteins and fibre occasioned by high-temperature short-time extrusion cooking modify the physicochemical and functional properties of raw materials ...
Oluwafunmilayo O Adeleye +3 more
doaj +4 more sources
The Impact of Extrusion Cooking on the Physical Properties, Functional Components, and Pharmacological Activities of Natural Medicinal and Edible Plants: A Review [PDF]
FoodsExtrusion cooking is an innovative, advanced processing technology widely used in the food and feed industries. With growing concerns over the health attributes of food, the effects of extrusion cooking on the functional characteristics of natural ...
Yao Xu +6 more
doaj +3 more sources
Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study [PDF]
Foods, 2021 Extrusion-cooking can be used to change the techno–functional and nutrition-related properties of wheat bran. In this study, pilot-scale (BC21) and industrial-scale (BC45) twin-screw extrusion-cooking using different types of extrusion (single-pass ...
Chiara Roye +6 more
doaj +3 more sources
Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran [PDF]
Foods, 2020 The potential of extrusion-cooking to change the physicochemical characteristics of wheat bran, increase its nutritional value and decrease its recalcitrance towards fermentation was investigated in this study.
Chiara Roye +7 more
doaj +3 more sources
Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology. [PDF]
J Food Sci Technol, 2020 Lotfi Shirazi S +3 more
europepmc +4 more sources
A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources. [PDF]
Antioxidants (Basel), 2023 The demand for healthy ready-to-eat foods like snacks is increasing. Physical modification of vegetal food matrices through extrusion generates significant changes in the chemical composition of the final product.
Mironeasa S +3 more
europepmc +2 more sources
Effect of extrusion cooking on the chemical and nutritional properties of instant flours: a review. [PDF]
F1000Res, 2023 Satisfying the nutritional requirements of consumers has made food industries focus on the development of safe, innocuous, easy-to-prepare products with high nutritional quality through efficient processing technologies.
Pismag RY +4 more
europepmc +2 more sources
High-moisture extrusion cooking on soybean-wheat protein mixtures: Effect of sodium alginate/xanthan gum/maltodextrin on promoting a fibrous structure. [PDF]
Front Nutr, 2022 At present, the changes in fibrous structure of plant proteins improved by polysaccharides during high-moisture extrusion cooking (HMEC) are still unclear. In this study, different additions (1, 2, 3, 4, and 5%) of sodium alginate (SA), xanthan gum (XG),
Wang F +6 more
europepmc +2 more sources