Results 201 to 210 of about 263,199 (319)

EXTRUSION COOKING OF RICE: EFFECT OF AMYLOSE CONTENT AND BARREL TEMPERATURE ON PRODUCT PROFILE

, 2006
Manisha Guha, S. Zakiuddin Ali
openalex   +1 more source

Engineering Processes for Plant‐Based Meat Analogs: Current Status and Future Outlook

Comprehensive Reviews in Food Science and Food Safety, Volume 24, Issue 6, November 2025.
ABSTRACT Plant‐based meat analogs (PBMAs) have emerged as a promising alternative to conventional meat, driven by growing consumer interest in sustainability, ethical considerations, and health‐conscious diets. However, despite initial market enthusiasm, PBMAs struggle with declining consumer acceptance due to their inability to fully replicate the ...
Saqib Gulzar, Abdul Fateh Hosseini, Olga Martín‐Belloso, Robert Soliva‐Fortuny, Syed S. H. Rizvi   +4 more
wiley   +1 more source

Preparing for a Day that May Never Come: Venturing in Limbo

Journal of Management Studies, Volume 62, Issue 7, Page 2622-2672, November 2025.
Abstract The new venture creation process is a central phenomenon in entrepreneurship research. Typically, scholarship has sought to identify common, linear stages of development in this process in pursuit of a sustained, growing venture. In contrast to this theory, this study reveals dynamic, non‐linear venturing processes that allowed for venture ...
Ramzi Fathallah, Trenton Alma Williams, Jeffery S. McMullen   +2 more
wiley   +1 more source

Chemical cross-linking and molecular aggregation of soybean protein during extrusion cooking at low and high moisture content

, 2010
Feng Liang Chen, Yi Wei, Bo Zhang
openalex   +1 more source

Extrusion Cooking

Mycotoxins, 1986
openaire   +4 more sources

EXTRUSION COOKING OF RICE-GROUNDNUT-COWPEA MIXTURES - EFFECTS OF EXTRUDER CHARACTERISTICS ON NUTRITIVE VALUE AND PHYSICO-FUNCTIONAL PROPERTIES OF EXTRUDATES USING RESPONSE SURFACE METHODOLOGY

, 2011
Emmanuel Kwasi Asare, Samuel Sefa‐Dedeh, Emmanuel Ohene Afoakwa, Esther Sakyi‐Dawson, Agnes Simpson Budu   +4 more
openalex   +1 more source

Formulation and Evaluation of a Nutritionally Enriched Plant Protein-Based Matrix Using Low Temperature Extrusion Cooking-Air Drying Technology. [PDF]

Foods
Alharaty G, Ramaswamy HS.
europepmc   +1 more source

Dasineura asteriae Reprograms the Flower Gene Expressions of Vegetative Organs to Create Flower‐Like Gall in Aster scaber

Plant, Cell &Environment, Volume 48, Issue 11, Page 8217-8231, November 2025.
ABSTRACT Plant galls are abnormal growing tissues induced by various parasitic organisms, exhibiting diverse and complex morphologies. Typically, these galls differ significantly in appearance from their host plants. Here, we report that larvae of a parasitic fly generate unique, rosette galls on Aster scaber, a perennial herb. These galls develop from
Kyung‐Hwan Boo, Young Kyoung Oh, Christian Møller, Doseung Lee, Gyeong Lyong Jeon, Donghyuk Kim, Meike Burow, Dominik Kilian Großkinsky, Jiwon Kim, Moon Young Ryu, Bora Lee, Jiye Suh, Chan Man Ha, Thomas Roitsch, Pyung Ok Lim, Frederic Berger, Joo‐Won Suh, Soon‐Il Kim, Tae Rin Oh, Seok Keun Cho, Wanggyu Kim, Sangtae Kim, Key Zung Riu, Seong Wook Yang   +23 more
wiley   +1 more source

Application of extrusion cooking technology in food industry

, 2015
A. A. Sawant, N. J. Thakor, Shrikant Baslingappa Swami   +2 more
openalex   +1 more source

Effect of Extrusion-Cooking Variables on the Properties of Cornstarch with Soybean Oil

, 2015
Toshihiro Ito, Mitsutoshi Nakajima, Seiichiro Isobe   +2 more
openalex   +2 more sources