Results 221 to 230 of about 299,382 (256)

Extrusion Cooking

2020
openaire   +1 more source

Extrusion cooking

2001
openaire   +2 more sources

Extrusion cooking

Trends in Food Science & Technology, 1990
openaire   +1 more source

Nutritional and bioactive components of rice‐chickpea based snacks as affected by severe and mild extrusion cooking

Journal of the Science of Food and Agriculture, 2022
Uzma Altaf, Omar Bashir, Tawheed Amin
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  

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 Ganjyal   +2 more
exaly  

Production of Snacks by Extrusion Cooking

2022
Erick Heredia-Olea, Sergio O. Serna-Saldivar, Esther Perez-Carrillo   +2 more
openaire   +1 more source

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  

Rice-based pasta: A comparison between conventional pasta-making and extrusion-cooking

Journal of Cereal Science, 2010
Alessandra Marti, Koushik Seetharaman
exaly