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Rice-Based Pasta: A Comparison Between Conventional Pasta-Making and Extrusion-Cooking [PDF]

Journal of Cereal Science, 2010
Good quality gluten-free products continue to be in demand among the celiac community and the production of pasta from non-conventional raw materials is a major technological challenge.
Alessandra Marti, Koushik Seetharaman
exaly   +2 more sources

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 ...
Mark Wahlqvist, Jonathan M Hodgson, Stuart Johnson   +2 more
exaly   +3 more sources

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Functional, Physicochemical and Structural Properties of Soluble Dietary Fiber From Rice Bran With Extrusion Cooking Treatment

Food Hydrocolloids, 2021
Bin Tan, Na-Na Wu, Bin Tan
exaly  

Extrusion Cooking of Protein-Based Products: Potentials and Challenges

Critical Reviews in Food Science and Nutrition, 2022
Ksenia Morozova, Giovanna Ferrentino, Matteo Scampicchio   +2 more
exaly  

High Moisture Extrusion Cooking of Meat Analogs: A Review of Mechanisms of Protein Texturization

Comprehensive Reviews in Food Science and Food Safety, 2022
Asgar Farahnaky, Peter Torley, Eva-Maria Schmid   +2 more
exaly  

Extrusion-Cooking Affects Oat Bran Physicochemical and Nutrition-Related Properties and Increases Its β-Glucan Extractability

Journal of Cereal Science, 2021
Yamina De Bondt, Roberto King, Christophe M. Courtin   +2 more
exaly  

Pea Starch Exhibits Good Expansion Characteristics Under Relatively Lower Temperatures During Extrusion Cooking

Journal of Food Science, 2020
Bon-Jae Gu, Pichmony Ek, Girish M Ganjyal   +2 more
exaly  

Single-Pass, Double-Pass and Acid Twin-Screw Extrusion-Cooking Impact Physicochemical and Nutrition-Related Properties of Wheat Bran

Innovative Food Science and Emerging Technologies, 2020
Yamina De Bondt, Roberto King, Christophe M. Courtin   +2 more
exaly  

High Moisture Extrusion Cooking of Pea Protein Isolates: Raw Material Characteristics, Extruder Responses, and Texture Properties

Journal of Food Engineering, 2014
Ute Schweiggert-Weisz
exaly  

Effects of Extrusion Cooking on the Chemical Composition and Functional Properties of Dry Common Bean Powders

Food Chemistry, 2016
Yongfeng Ai, Karen A. Cichy, Yongfeng Ai
exaly