Results 241 to 250 of about 299,216 (313)

Influence of enzymatic modification on the basis of improved extrusion cooking technology (IECT) on the structure and properties of corn starch.

International Journal of Biological Macromolecules, 2023
Enzymatic modification can directly affect the structure and properties of starch, but generally causes high energy consumption in drying process. Improved extrusion cooking technology (IECT) itself is a starch modification technology. In this work, a co-
Ning Wang, Jingqi Dai, Di Miao, Chen Li, Xiaoyan Yang, Quanxian Shu, Yong Zhang, Yangyong Dai, Hanxue Hou, Shaobin Xu   +9 more
semanticscholar   +1 more source

High moisture extrusion cooking on soy proteins: Importance influence of gums on promoting the fiber formation.

Food Research International, 2022
The influence of gums on the quality of extrudates prepared by the high moisture extrusion cooking of soy protein was studied. Three food gums, iota carrageenan (ICGN), carboxymethylcellulose sodium (CMC) and sodium alginate (SA), were investigated for ...
Wei Dou, Xin Zhang, Yu Zhao, Yan Zhang, Lianzhou Jiang, Xiaonan Sui   +5 more
semanticscholar   +1 more source

Multi-response surface optimisation of extrusion cooking to increase soluble dietary fibre and polyphenols in lupin seed coat

LWT, 2021
The seed coat of the legume lupin which is rich in insoluble dietary fibre is a major by-product in human food applications. Extrusion cooking has been demonstrated to increase desirable soluble dietary fibre in the Australian sweet lupin seed coat.
Liezhou Zhong, Z. Fang, M. Wahlqvist, J. Hodgson, Stuart K Johnson   +4 more
semanticscholar   +1 more source

The digestion mechanism of jackfruit seed starch using improved extrusion cooking technology

, 2021
To investigate the digestion mechanisms of EJFSS, the structural characteristics of slowly digestible starch (SDS) and resistant starch (RS) fractions isolated from native and extruded JFSS were studied.
Yanjun Zhang, Hui-Hui Zuo, Xueqign Fei, Kexue Zhu, L. Tan, Wenjiang Dong, Gang Wu   +6 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

Effect of improved extrusion cooking technology on structure, physiochemical and nutritional characteristics of physically modified buckwheat flour: Its potential use as food ingredients

LWT - Food Science and Technology, 2020
Modification of buckwheat flour was performed using an improved extrusion cooking technology (IECT) under 70–100 °C extrusion temperature and 30%–70% moisture content.
Weiwei Cheng, Linghan Meng, Xiaozhi Tang
exaly   +2 more sources

Physicochemical and structural properties of pregelatinized starch prepared by improved extrusion cooking technology

Carbohydrate Polymers, 2017
Jun Chen, Shunjing Luo, Cheng Li
exaly   +2 more sources

Effects of extrusion cooking on nutritional and health attributes of sorghum and millets: Special reference to protein and starch digestibility

International Journal of Food Science & Technology
Millets, including sorghum grain, are gaining global interest for their rich nutritional profile and potential to develop healthy staple foods. They also have a propensity for low protein and starch digestibility and are high in polyphenolics.
R. Bhattarai, T. Jayasree Joshi, N. U. Sruthi, Pavuluri Srinivasa Rao, Stuart K Johnson   +4 more
semanticscholar   +1 more source

Use of FTIR to study secondary structure of texturized plant proteins by high moisture extrusion cooking, a comprehensive review.

Food Research International
Fourier-Transform Infrared spectroscopy (FTIR) is often used by researchers to understand the texturization mechanisms of plant proteins. High Moisture Extrusion-Cooking (HMEC) is the main process used for their texturization by heating, mechanical ...
Caroline Bondu, F. Gimeno, P. Evon, G. Vaca-Medina, A. Rouilly   +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