Results 241 to 250 of about 263,735 (297)

Improved Extrusion Cooking Technology: A Mini Review Of Starch Modification

Journal of Culinary Science & Technology, 2023
In the literature, there are several articles that worked with what they called improved extrusion cooking technology (IECT), which is an innovative machine for the modification of starch, obtained from the traditional screw extruder. This review focused
José A. Téllez‐Morales, J. Rodríguez‐Miranda   +1 more
semanticscholar   +1 more source

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

The Journal of the Science of Food and Agriculture, 2022
BACKGROUND Severe extrusion cooking has been extensively explored for product development compared to mild extrusion. The blend of chickpea-rice flour for extrusion can be a complementary approach to attain balance between nutritive value and desirable ...
U. Altaf, S. Z. Hussain, B. Naseer, Tawheed Amin, O. Bashir   +4 more
semanticscholar   +1 more source

Extrusion cooking and bioconversions

Journal of Food Engineering, 1983
Abstract The versatility of an HTST-extrusion cooker provides possibilities for its use as a continuous chemical and/or biochemical reactor. Biopolymer-containing materials may be thermomechanically modified for a variety of end uses or pretreated for subsequent biotechnical applications. Enzymes may be inactivated for improved product shelf-life and
P. Linko, Y.-Y. Linko, J. Olkku
openaire   +1 more source

Flavor Generation during Extrusion Cooking

1998
Extrusion cooking is a high temperature-short time process which is ideal for the production of flavor volatiles. However, due to the nature of this process there are many opportunities for these volatiles to be lost. This has led many researchers to study the formation and retention of volatiles during extrusion.
W E, Riha, C T, Ho
openaire   +2 more sources

Extrusion cooking of protein-based products: potentials and challenges

Critical reviews in food science and nutrition, 2020
Extrusion cooking is receiving increasing attention as technology applied for the production of protein-based products. Researchers in this field showed that proteins from several sources are barely consumed because of their poor functionality and lack ...
O. K. Mosibo, G. Ferrentino, Md Rizvi Alam, K. Morozova, M. Scampicchio   +4 more
semanticscholar   +1 more source

Model identification in extrusion cooking

Food Control, 1991
Abstract In this paper extrusion cooking is reduced to a single input-single output process and identification techniques are applied to derive transfer function models. A study is reported of the open-loop relationships between screw speed as the manipulated variable and die pressure as the controlled variable when extruding wheat flour with a twin ...
N. Cayot, D. Bounie, H. Baussart
openaire   +1 more source

Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking.

Journal of Food Science, 2020
The potential utilization of yellow pea flour and bread crumb blends was investigated to generate nutritionally-dense extruded products with superior physical and/or technofunctional properties. Yellow pea flour mixed with bread crumb at different ratios
Siwen Luo, Filiz Koksel
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