Results 201 to 210 of about 299,382 (256)

Modification of retrogradation property of rice starch by improved extrusion cooking technology.

Carbohydrate Polymers, 2019
Modifications of molecular structure, and of short- and long-term retrogradation properties, in rice starch by an "improved extrusion cooking technology" (IECT) were studied. IECT decreased starch molecular size in the order high speed / high temperature 
Yunfei Liu, Jun Chen, Jianyong Wu, S. Luo, Rui-yun Chen, Cheng-mei Liu, R. Gilbert   +6 more
semanticscholar   +1 more source

Extrusion‐Cooking Techniques

2011
Preface EXTRUSION-COOKING AND RELATED TECHNIQUE Extrusion-Cooking Technology Quality Parameters Extrusion-Cooking Technique MOdern Food Extruders Concluding Remarks ENGINEERING ASPECTS OF EXTRUSION Mass Flow and Temperature Distribution in a Single-Screw Extruder Energy Balance Mass and Heat Transfer in a Twin-Screw Extruder RAW MATERIALS IN THE ...
openaire   +1 more source

Extrusion-cooking of wheat flour-carrot mixture

Journal of Food Engineering, 1989
Wheat flour with carrot pulp at different concentrations was extrusion-cooked in a twin-screw extrusion-cooker with varied screw rotation speed, mass temperature in the extruder barrel and feed moisture content. In addition to chemical analyses to determine the concentrations of different sugars, the total specific energy consumption, the die pressure,
Mustranta Antti, Vainionpää Jukka, Tantchev Stoyan, Mälkki Yrjö   +3 more
openaire   +2 more sources

Nutritional effects of extrusion-cooking

Food Chemistry, 1986
Abstract HTST extrusion-cooking, as a multi-step, multi-function thermal/mechanical process, has permitted a large number of food applications. Beneficial or detrimental changes in the bioavailability and in the content of nutrients may take place during extrusion and are of special interest in the case of bread or meat replacers and of infant or ...
openaire   +1 more source

Extrusion Cooking in Enzymatic Liquefaction of Wheat Starch

Starch - Stärke, 1986
AbstractWheat starch was treated for gelatinization, partial liquefaction, and subsequent further hydrolysis by extrusion cooking together with a thermostable Bacillus licheniformis α‐amylase followed by batch incubation of the extrudates at 80°C. The degree of hydrolysis depended on the extrusion feed moisture content, enzyme concentration, mass ...
Suortti, Tapani, Olkku, Juhani, Mälkki, Yrjö, Linko, Pekka, Reinikainen, Pekka   +5 more
openaire   +3 more sources

Modification of rice bran dietary fiber concentrates using enzyme and extrusion cooking

Food Hydrocolloids, 2019
Rice bran (RB) is an underutilized by-product of rice milling industry that is rich in insoluble dietary fiber (IDF) but low in soluble dietary fiber (SDF).
T. Dang, T. Vasanthan
semanticscholar   +1 more source

Mycotoxins inactivation by extrusion cooking of corn flour

Letters in Applied Microbiology, 2001
To evaluate the effects of the extrusion cooking process on the inactivation of mycotoxins in corn flour.Samples of corn flour experimentally contaminated with aflatoxin B1 (AFB1) (50 ppb) and deoxynivalenol (DON) (5 ppm) were extruded. The effects of three extrusion variables (flour moisture, extrusion temperature and sodium metabisulphite addition ...
D, Cazzaniga, J C, Basílico, R J, González, R L, Torres, D M, de Greef   +4 more
openaire   +2 more sources

Impact of interactions between soy and pea proteins on quality characteristics of high-moisture meat analogues prepared via extrusion cooking process

Food Hydrocolloids, 2023
Jung-Soo Lee, S. Kim, Y. Jeong, I. Choi, Jaejoon Han   +4 more
semanticscholar   +1 more source

Reduction of Aflatoxins by Extrusion‐Cooking of Rice Meal

Journal of Food Science, 2006
ABSTRACT:  The objective of this work was to determine the reduction of aflatoxin B 1 (AFB 1 ), B 2 (AFB 2 ), G 1
Castells, Miren, Marín Sillué, Sònia, Sanchís Almenar, Vicente, Ramos Girona, Antonio J.   +3 more
openaire   +1 more source

Application of physical blowing agents in extrusion cooking of protein enriched snacks: Effects on product expansion, microstructure, and texture

Trends in Food Science & Technology, 2023
S. Luo, Filiz Koksel
semanticscholar   +1 more source