Results 11 to 20 of about 250,651 (209)
Preparation and quality evaluation of Polygonati rhizoma modified powder by extrusion cooking [PDF]
Shipin yu jixieObjective: This study aimed to improve the functional characteristics of Polygonati rhizoma （PR）. Methods: Using the freeze-dried fresh PR and nine-steam-nine-bask processing PR as control products, the study comprehensively compared and analyzed human ...
CAO Yuxin +4 more
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Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder)
Journal of Ginseng Research, 2014 A systematic comparison of the physicochemical properties of white ginseng (WG), extruded white ginseng (EWG), red ginseng (RG), and extruded red ginseng (ERG) was performed. The aim of the present study was to identify the effects of the physicochemical
Ying Gui, Gi-Hyung Ryu
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Effects of Different Cooking Methods on the Quality of Quinoa Sauce
Shipin gongye ke-ji, 2022 Three cooking methods of atmospheric steaming, high-pressure steaming and extrusion were used to make koji and fermented into quinoa sauce. The conventional physical and chemical indexes, volatile flavor substances and sensory quality of quinoa paste ...
Ping DONG +5 more
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Heliyon, 2020 African yam beans (Sphenostylis stenocarpa), Bambara groundnut (Vigna subterranean) and Pigeon pea (Cajanus cajan) flours were extruded in a single screw extruder at two extrusion temperatures; 100 °C and 140 °C, and the effect of extrusion cooking ...
Oluwafunmilayo O. Adeleye +3 more
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Effect of Extrusion Cooking on the Physicochemical Properties of Poria cocos [PDF]
Shipin KexueThis study aimed to investigate the effects of extrusion cooking at different temperatures on the physicochemical properties of Poria cocos, in order to provide a scientific basis for the extrusion cooking of P. cocos and its related products.
LIU Yuanyuan, CHEN Qian, DAI Xinwen, HOU Fengfei, XU Pan, YAN Jianye, ZHENG Hui, ZHENG Tao, YANG Yong
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Impact of Cooking and Extrusion Processing on Nutritional, Antinutritional, and Techno-Functional Characteristics of Indigenous Bean (Phaseolus coccineus) [PDF]
, 2023 Ayocote bean (Phaseolus coccineus) is an underutilized pulse rich in protein, lipids, and carbohydrates; however, the impact of thermal processing has not been studied.
Cuevas-Rodríguez, E.O. +6 more
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Foods, 2022 The effect of pasta-making processes on starch and protein features, as well as cooking behavior, and nutritional properties (i.e., resistant starch and starch in vitro digestibility) were assessed.
Andrea Bresciani +5 more
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Fresh Broccoli in Fortified Snack Pellets: Extrusion-Cooking Aspects and Physical Characteristics
Applied Sciences, 2023 The aim of the study was to obtain a new type of potato-based snack pellets fortified with fresh broccoli addition and to estimate their extrusion-cooking parameters (processing stability) and selected physical properties.
Marcin Mitrus +8 more
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Extrusion—Cooking and expansion
, 2020 International audienceExtrusion has been fully described in detail formerly in various books, which explain well the process and the changes of the material structure, either from biomass or from petrol.
Laurent Chaunier +7 more
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Energy aspects in food extrusion-cooking [PDF]
, 2002 Theoretical and practical energy balance considerations in food extrusion-cooking are presented in the paper. Based on the literature review as well as on own measurement results, the baro-thermal treatment of different vegetable raw materials is ...
Moscicki, L. +2 more
core +6 more sources