Results 131 to 140 of about 263,735 (297)

Application of extrusion-cooking technology in hatchery waste management. [PDF]

Open Life Sci, 2020
Sobota A, Zarzycki P, Wirkijowska A, Rzedzicki Z, Pawlas A.   +4 more
europepmc   +1 more source

Effects of Acid Treatment and Extrusion Cooking of Wheat Bran in High Bran Diet on Mineral Availability in Rats.

, 1994
Shoko Shinoda, Kiyomi Kawaguchi, Takahiko Ishii, Tsutomu Yoshida   +3 more
openalex   +2 more sources

Influence of Dry and Steam Thermal Pretreatments on the Structural Properties and Flowability of Faba Bean Flours

Legume Science, Volume 8, Issue 1, March 2026.
ABSTRACT Faba beans are emerging as a promising alternative protein source for bakeries, snacks, cereals and ready‐to‐eat foods. The quality and consistency of such products depend strongly on the processing behaviour of their flours, including handling, storage, mixing and extrusion performance, all of which are governed by flour flow and structural ...
Abraham Badjona, Robert Bradshaw, Caroline Millman, Martin Howarth, Bipro Dubey   +4 more
wiley   +1 more source

Explorative Study of the Effect of Extrusion of Black Bean Germinated‐Dehulled Cotyledon on Gut Microbiota

Legume Science, Volume 8, Issue 1, March 2026.
ABSTRACT Sequential processing, germination‐dehulling‐extrusion, improves technofunctional and chemical properties of black bean cotyledons. This work aims to evaluate the effect of germinated, dehulled and extruded black bean cotyledon on Lactobacillus and Bifidobacterium growth using the Automated and Robotic Intestinal System (ARIS).
Arlette Santacruz, Carlos Martínez‐Vitela, Erick Heredia‐Olea, Sebastian Gradilla‐Hernández, Marisela González‐Ávila, Esther Pérez‐Carrillo, Janet A. Gutiérrez‐Uribe   +6 more
wiley   +1 more source

Methodology to Determine Contents and Relative Thermal Stability of Kunitz Trypsin Inhibitor, Bowman‐Birk Inhibitor and Its Dual Inhibitory Domains in Heated Soybeans

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Developing a combined enzymatic and algebraic methodology to determine contents of Kunitz trypsin inhibitor and Bowman‐Birk inhibitor (BBI) in heated soybeans and the relative thermal stability of the anti‐trypsin and anti‐chymotrypsin domains of BBI. drBBI(T‐C): dual reactive BBI with both anti‐trypsin and anti‐chymotrypsin domains reactive; srBBI(t‐C)
Keshun Liu, Mike Woolman
wiley   +1 more source

Model predictive control of high moisture extrusion cooking

Adrian Ticǎ, Vivek S. Pinnamaraju, Eric Stirnemann, Erich J. Windhab   +3 more
openalex   +2 more sources

Linking Nutritional, Sensory, and Functional Quality in Plant‐Based Proteins Through Structural Modification and Computational Insights

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk, Rukiye Gundogan, Asli Can Karaca, Esra Capanoglu   +3 more
wiley   +1 more source

Composition, Techno‐Functional Properties, and Biological Potential of Velvet and African Yam Beans as Plant Protein Sources

Sustainable Food Proteins, Volume 4, Issue 1, March 2026.
Graphical Overview of Protein quality characterization of velvet and African yam beans. ABSTRACT The increasing demand for plant‐based foods has intensified research in alternative protein sources. This study assessed the chemical composition, functional properties, and biological qualities of velvet bean (VB) and African yam bean (AYB) flours to ...
Chiemeziem Adanma Obike, Paul Ndubuisi Anyiam, Chinedum Uche Emelike, Emmanuel Nnaemeka Uhuo, Solomon Fanyam Igbazenda   +4 more
wiley   +1 more source

Aloe vera Gel for Edible Films and Coatings: Extraction, Functional Properties, and Applications in Food Preservation

Environmental Quality Management, Volume 35, Issue 3, Spring 2026.
ABSTRACT Aloe vera (AV) gel has emerged as a multifunctional ingredient for edible films and coatings amid global efforts to improve food security, reduce plastic waste, and limit postharvest losses. This review summarizes current knowledge on the extraction, composition, and application of Aloe vera gel in biopolymer‐based systems for food ...
Cesar Vinicius Toniciolli Rigueto, Marieli Rosseto, Ingridy Alessandretti, Karolynne Sousa Gomes, Mateus Torres Nazari, Fernanda Machado de Oliveira, Gabriela Dalmora, Nei Fronza, Aline Dettmer   +8 more
wiley   +1 more source

Extrusion Cooking

Mycotoxins, 1986
openaire   +3 more sources