Results 241 to 250 of about 263,199 (319)

Optimization of Extrusion Cooking for Enhanced Physicochemical Properties in Jackfruit Seed (Artocarpus altilis) and Nixtamalized Maize (Zea mays L.) Flour Blend

José Manuel Juárez‐Barrientos, Betsabé Hernández‐Santos, Juan G. Torruco‐Uco, Cecilia E. Martínez‐Sánchez, Erasmo Herman‐Lara, Emmanuel de Jesús Ramírez‐Rivera, Enrique Ramírez‐Figueroa, América V. Avendaño-Apolinar, Adán Cabal‐Prieto, Jesús Rodríguez‐Miranda   +9 more
openalex   +1 more source

Technological and Nutritional Characteristics of Gluten-Free Pasta Enriched With Tomato and Linseed By-Products. [PDF]

Food Sci Nutr
Pasini G, Arp CG, de Leo S, Brandolini A, Estivi L, Hidalgo A.   +5 more
europepmc   +1 more source

Starches in Rice: Effects of Rice Variety and Processing/Cooking Methods on Their Glycemic Index. [PDF]

Foods
Farooq MA, Yu J.
europepmc   +1 more source

Extrusion Cooking and its Impact on the Overall Acceptability of Snacks Produced from Aerial Yam and Soybean Composite Flour

Enobong Okon Umoh, Madu Ofo Iwe, P. C. Ojimelukwe, Promise Etim   +3 more
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Advanced 3D Food Printing with Simultaneous Cooking and Generative AI Design. [PDF]

Adv Mater
Lee CKW, Xu Y, Yuan Q, Chan YH, Poon WY, Zhong H, Chen S, Li MG.   +7 more
europepmc   +1 more source

Microstructure dynamics-texture relationships in plant protein-fortified puffed snacks: Insights into gas-assisted extrusion cooking

Siwen Luo, Jitendra Paliwal, Filiz Köksel   +2 more
openalex   +1 more source

3D printability and structural properties of plant-based scallop adductor muscles: Effect of amylose content and pasting properties by rice cultivars. [PDF]

Curr Res Food Sci
Kim JS, Kim J, Seong GU, Kang JW, Moon KD.   +4 more
europepmc   +1 more source

Physicochemical and Functional Properties and In Vitro Digestibility of Green Banana Flour‐Based Snacks Enriched With Mango and Passion Fruit Pulps by Extrusion Cooking

Luisa Fernanda Sarmiento-Torres, Sarha Lucia Murillo-Franco, Juan D. Galvis-Nieto, L. Joana Rodríguez, Marta Igual, Purificación García‐Segovia, Carlos E. Orrego   +6 more
openalex   +1 more source

Effect of Extrusion Conditions on the Characteristics of Texturized Vegetable Protein from a Faba Bean Protein Mix and Its Application in Vegan and Hybrid Burgers. [PDF]

Foods
Guerrero M, Stone AK, Singh R, Lui YC, Koksel F, Nickerson MT.   +5 more
europepmc   +1 more source

Extruded chokeberry pomace as valuable by-product: Effect of extrusion-cooking conditions on composition and nutritional potential

Teresa Witczak, Agnieszka Wójtowicz, Mariusz Witczak, Agnieszka Wikiera, Marta Liszka‐Skoczylas, Sylwester Smoleń, Adam Florkiewicz, Dorota Gałkowska   +7 more
openalex   +1 more source