Results 211 to 220 of about 299,382 (256)

Chemical Characterization of White Lupin (Lupinus albus) Flour Treated by Extrusion Cooking and Aqueous Debittering Processes

Plant Foods for Human Nutrition, 2023
Meiry Ellen Ramos Chamone, J. Ascheri, J. W. Vargas-Solórzano, M. Stephan, C. Carvalho   +4 more
semanticscholar   +1 more source

Effects of moisture content on digestible fragments and molecular structures of high amylose jackfruit starch prepared by improved extrusion cooking technology

Food Hydrocolloids, 2022
Yutong Zhang, Fei Xu, Qinfei Wang, Yanjun Zhang, Gang Wu, L. Tan, Zhenwen Zhang   +6 more
semanticscholar   +1 more source

Extrusion—Cooking and expansion

2020
Kristiawan, Magdalena, Chaunier, Laurent, Sandoval, Aleida, Della Valle, Guy   +3 more
openaire   +3 more sources

Vitamin retention in extrusion cooking

Food Chemistry, 1994
Abstract Extrusion cooking (high-temperature short-time) represents a very efficient processing technology, which enables the manufacture of a wide variety of food and feed products on the basis of grain. Effects of extrusion cooking on nutritional quality are ambiguous.
openaire   +1 more source

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  

Extrusion: Cooking

2015
Kasiviswanathan Muthukumarappan, Chinnadurai Karunanithy   +1 more
openaire   +2 more sources

Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality

Food Structure, 2021
Li Gao, Weiwei Cheng, M. Fu, Di Wu, Xiaozhi Tang   +4 more
semanticscholar   +1 more source

Chemical Changes during Extrusion Cooking

1998
Cooking extruders process a variety of foods, feeds, and industrial materials. Greater flexibility in product development with extruders depends upon understanding chemical reactions that occur within the extruder barrel and at the die. Starch gelatinization and protein denautration are the most important reactions during extrusion. Proteins, starches,
openaire   +2 more sources

Pea protein microparticulation using extrusion cooking: Influence of extrusion parameters and drying on microparticle characteristics and sensory by application in a model milk dessert

Innovative Food Science & Emerging Technologies, 2021
C. Tanger, Florian Schmidt, Florian Utz, J. Kreissl, Corinna Dawid, U. Kulozik   +5 more
semanticscholar   +1 more source

Bioconversions in extrusion cooking

2020
Kasiviswanathan Muthukumarappan, Gabriela John Swamy   +1 more
openaire   +1 more source