Results 91 to 100 of about 250,651 (209)

Effect of extrusion cooking on the chemical and nutritional properties of instant flours: a review. [PDF]

F1000Res, 2023
Pismag RY, Polo MP, Hoyos JL, Bravo JE, Roa DF.   +4 more
europepmc   +1 more source

Side‐selling in coffee cooperatives: Insights from cooperative and non‐cooperative farmers in Mexico

Annals of Public and Cooperative Economics, EarlyView.
Abstract This study investigates side‐selling in Mexican coffee cooperatives, seeking to answer what drives side‐selling, what drives the expected share side‐sold and what non‐cooperative farmers perceive about side‐selling. Our conceptual framework, a contribution to this literature, proposes that farmers’ economic pressure, coffee quality and ...
Carlos Omar Trejo‑Pech, Roselia Servin‑Juarez   +1 more
wiley   +1 more source

Rheological properties of dry-fractionated mung bean protein and structural, textural, and rheological evaluation of meat analogues produced by high-moisture extrusion cooking. [PDF]

Curr Res Food Sci, 2023
De Angelis D, Opaluwa C, Pasqualone A, Karbstein HP, Summo C.   +4 more
europepmc   +1 more source

Response of Remote Tropical West Pacific Islands to Climate Variability: A Multiproxy Record From T‐Lake, Palau, Spanning the Early Holocene to Present

Archaeometry, EarlyView.
ABSTRACT Lake sediments are natural archives of past environmental dynamics and how these systems have responded to past climate variability. Sediment geochemistry, governed by local geology and climate processes, is unique to each lake‐catchment and geochemical proxies must be validated for each study site.
Jalene Nalbant, Larissa Schneider, Jessica L. Blois, Matthew Wolhowe, Julian P. Sachs, Simon G. Haberle, Geoffrey Clark   +6 more
wiley   +1 more source

Value‐Added Processing of Food Legumes Using Extrusion Technology: A Review

Legume Science
Extrusion processing of legumes has gained increased commercial significance in recent years. Food legumes or pulses are a rich source of protein, total dietary fiber, starch, minerals, selected vitamins, and other bioactive compounds with antioxidant ...
Natoavina Faliarizao, Jose De J. Berrios, Kirk D. Dolan   +2 more
doaj   +1 more source

Influence of Modification of the Plasticizing System on the Extrusion-Cooking Process and Selected Physicochemical Properties of Rapeseed and Buckwheat Straws. [PDF]

Materials (Basel), 2022
Kupryaniuk K, Oniszczuk T, Combrzyński M, Lisiecka K, Janczak D.   +4 more
europepmc   +1 more source

Modern Fire Safety Protocols in the Archeological Contexts: A New Tool for Studying the Health and Behavioral Effects of Fire Use in Semi‐Closed Spaces

Archaeometry, EarlyView.
ABSTRACT This study evaluates the application of computational fluid dynamics (CFD) simulations, integrated with controlled fire experiments, to investigate combustion processes in semi‐closed spaces. The framework enables systematic modeling of smoke dispersal, particulate transport, and hearth performance under variable morphologies and ventilation ...
Yafit Kedar
wiley   +1 more source

Novel Gluten-Free Breakfast Cereals Produced by Extrusion Cooking from Rice and Teff: Effects on Microstructural, Physical and Nutritional Properties. [PDF]

Foods, 2023
Caporizzi R, Schönlechner R, D'amico S, Severini C, Derossi A.   +4 more
europepmc   +1 more source

Advancing conservation breeding programs for marine invertebrates

Conservation Biology, EarlyView.
Abstract In the face of ecosystem change and biodiversity loss caused by climate change and other stressors, conservation breeding, or captive breeding, with the aim of reintroduction for wild population recovery, is an emerging tool for preventing species’ extinction and rehabilitating ecosystems.
Elora H. López‐Nandam, Bart Shepherd, Kylie Lev, Rebecca Albright   +3 more
wiley   +1 more source

Production of Vitamin D3-Fortified Plant-Based Meat Analogs Through High-Moisture Extrusion

Foods
Incorporating vitamin D3 (cholecalciferol) into food is hampered by its high instability and low water solubility. Due to porous structure that favors absorption and carrying of micronutrients, brewer’s spent yeast (BSY) is an economically and ...
Lorena S. Pinho, Ramon P. Brexó, Tatielly de J. Costa, Marcelo Thomazini, Osvaldo H. Campanella, Carmen S. Favaro-Trindade   +5 more
doaj   +1 more source