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Technological Advancements of Insoluble Dietary Fiber from Food By-Product Processing: A Review. [PDF]

Foods
Mammolenti D, Lupi FR, Baldino N, Gabriele D.   +3 more
europepmc   +1 more source

Recent Advances in Heat-Induced Wheat Protein Modifications. [PDF]

Food Chem X
He HJ, Li G, Obadi M, Ou X.
europepmc   +1 more source

Effect of flour ratio, extrusion temperature, and drying temperature on the textural, cooking and thermal properties of wheat-fonio noodles

Hafsat Funmilayo Bankole, O.J. Ijabo, S. V. Irtwange, Mayowa Saheed Sanusi   +3 more
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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
Y.-Y. Linko, Pekka Linko, J. Olkku
openaire   +2 more sources

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 ...
H. Baussart, D. Bounie, Nathalie Cayot
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