Results 231 to 240 of about 299,216 (313)

Engineering Processes for Plant-Based Meat Analogs: Current Status and Future Outlook. [PDF]

Compr Rev Food Sci Food Saf
Gulzar S, Hosseini AF, Martín-Belloso O, Soliva-Fortuny R, Rizvi SSH.   +4 more
europepmc   +1 more source

The technology of extrusion cooking

LWT - Food Science and Technology, 1995
openaire   +1 more source

Bioactive Compounds, Physical Parameters and Sensory Attributes of Purple Carrot-Enriched Maize Extrudates. [PDF]

Foods
Blanch GP, Astocondor LF, Ruiz Del Castillo ML.   +2 more
europepmc   +1 more source

Processing-Dependent Releasing of Iron from Plant Ferritin in Cereal-Based Foods Designed for Iron Delivery in Inflammatory Bowel Disease. [PDF]

Molecules
Zielińska-Dawidziak M, Makowska A, Czlapka-Matyasik M, Proch A, Niedzielski P.   +4 more
europepmc   +1 more source

Improvement of Phenolic Bioaccessibility and Gut Microbiota Modulation Potential of Black Rice by Extrusion Combined with Solid-State Fermentation. [PDF]

Foods
Bo C, Gong E, Zou L, Zhong Y, Chu J, Wu J, He F, Zeng Z.   +7 more
europepmc   +1 more source

Wet-Spinning Technology for Plant-Based Meat Alternative: Influence of Protein Composition on Physicochemical and Textural Properties. [PDF]

Foods
Kumari S, Kim SH, Kim CJ, Hwang YH, Joo ST.   +4 more
europepmc   +1 more source

Molecular Insights into Soy Protein-Lupin Flour Meat Analogues through FTIR Spectrochemical Analysis. [PDF]

J Agric Food Chem
Kadam A, Rodriguez Elhordoy M, Vazquez D, Medrano A, Gough KM, Koksel F.   +5 more
europepmc   +1 more source

High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization

Comprehensive Reviews in Food Science and Food Safety, 2022
High-moisture extrusion cooking (HMEC) is an efficient method for converting proteins and polysaccharides into fibrous structure that is used in the industrial production of meat analogs.
Eva-Maria Schmid, Asgar Farahnaky, Benu P Adhikari   +2 more
exaly   +2 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
exaly   +2 more sources

Effect of improved extrusion cooking technology (IECT) on structure, physical properties and in vitro digestibility of starch.

International Journal of Biological Macromolecules, 2023
Extrusion can modify the structure and physical properties of starch, while the extent of improved extrusion cooking technology (IECT) affects the starch with high moisture content and different crystal types remaining unclear.
Ning Wang, Chen Li, Di Miao, Yangyong Dai, Hong Zhang, Yong Zhang, Hanxue Hou, Xiuzhen Ding, Wentao Wang, Cheng Li, Bin Wang   +10 more
semanticscholar   +1 more source