Results 191 to 200 of about 299,382 (256)

Supramolecular structure of Artocarpus heterophyllus Lam seed starch prepared by improved extrusion cooking technology and its relationship with in vitro digestibility.

Food Chemistry, 2020
Jackfruit seed starch (JFSS) was modified by an improved extrusion cooking technology (IECT), and the supramolecular structure, molecular weight, debranched chain length distributions, relative crystallinity (Rc), and amylose content, were studied ...
B. Li, Yutong Zhang, Fei Xu, Muhammad Rafi Ullah Khan, Yanjun Zhang, Chongxing Huang, Kexue Zhu, L. Tan, Zhong Chu, Ai-Ju Liu   +9 more
semanticscholar   +1 more source

Extrusion cooking increases soluble dietary fibre of lupin seed coat

LWT - Food Science and Technology, 2019
Extrusion cooking is widely used to improve the functional properties of dietary fibre of food processing by-products. This study investigated the capacity of extrusion cooking to increase the proportion of dietary fibre in the Australian sweet lupin ...
Jonathan Hodgson, Stuart Johnson, Liezhou Zhong   +2 more
exaly   +2 more sources

The technology of extrusion cooking

Trends in Food Science & Technology, 1994
The Technology of extrusion cooking , The Technology of extrusion cooking , مرکز فناوری اطلاعات و اطلاع رسانی ...
openaire   +2 more sources

In vitro hydrolysis and estimated glycemic index of jackfruit seed starch prepared by improved extrusion cooking technology

International Journal of Biological Macromolecules, 2019
The effect of improved extrusion cooking technology (IECT) on jackfruit seed starch (JFSS) digestion properties was investigated by the in vitro starch hydrolysis, hydrolysis index (HI) and glycaemic index (GI). The IECT markedly increased the content of
Wenjiang Dong, Yiming Fang, Lehe Tan
exaly   +2 more sources

Model identification in extrusion cooking

Food Control, 1991
Abstract In this paper extrusion cooking is reduced to a single input-single output process and identification techniques are applied to derive transfer function models. A study is reported of the open-loop relationships between screw speed as the manipulated variable and die pressure as the controlled variable when extruding wheat flour with a twin ...
N. Cayot, D. Bounie, H. Baussart
openaire   +1 more source

Effect of improved extrusion cooking technology on structure, physiochemical and nutritional characteristics of physically modified buckwheat flour: Its potential use as food ingredients

, 2020
Modification of buckwheat flour was performed using an improved extrusion cooking technology (IECT) under 70–100 °C extrusion temperature and 30%–70% moisture content.
Weiwei Cheng, Li Gao, Di Wu, Chengcheng Gao, Linghan Meng, Xiao Feng, Xiaozhi Tang   +6 more
semanticscholar   +1 more source

Techno-functional properties of the starch-protein interaction during extrusion-cooking of a model system (corn starch and whey protein isolate)

, 2020
Techno-functional properties of the starch-protein interaction were investigated during extrusion-cooking of a model system (corn starch (CS) and whey protein isolate (WPI)). A single screw extruder was used at a speed of 200 rpm, feed rate of 100 g/min,
J. A. Téllez‐Morales, E. Herman‐Lara, C. Gómez‐Aldapa, J. Rodríguez‐Miranda   +3 more
semanticscholar   +1 more source

Flavor Generation during Extrusion Cooking

1998
Extrusion cooking is a high temperature-short time process which is ideal for the production of flavor volatiles. However, due to the nature of this process there are many opportunities for these volatiles to be lost. This has led many researchers to study the formation and retention of volatiles during extrusion.
W E, Riha, C T, Ho
openaire   +2 more sources

Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking.

Journal of Food Science, 2020
The potential utilization of yellow pea flour and bread crumb blends was investigated to generate nutritionally-dense extruded products with superior physical and/or technofunctional properties. Yellow pea flour mixed with bread crumb at different ratios
S. Luo, Filiz Koksel
semanticscholar   +1 more source

Effect of extrusion cooking on the physical-chemical properties of whole kiwicha (Amaranthus caudatus L) flour variety centenario: Process optimization

LWT, 2020
Kiwicha (Amaranthus caudatus) is a gluten-free pseudocereal, regarded as a good source of high-quality protein and fiber. The use of whole flours is of interest for obtaining healthy extruded snacks but the Sectional Expansion Index (SEI) can decrease ...
Jaime Basilio-Atencio, Luis Condezo-Hoyos, R. Repo‐Carrasco‐Valencia   +2 more
semanticscholar   +1 more source