Results 251 to 260 of about 263,735 (297)

The technology of extrusion cooking

Trends in Food Science & Technology, 1994
The Technology of extrusion cooking , The Technology of extrusion cooking , مرکز فناوری اطلاعات و اطلاع رسانی ...
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Extrusion-cooking of wheat flour-carrot mixture

Journal of Food Engineering, 1989
Wheat flour with carrot pulp at different concentrations was extrusion-cooked in a twin-screw extrusion-cooker with varied screw rotation speed, mass temperature in the extruder barrel and feed moisture content. In addition to chemical analyses to determine the concentrations of different sugars, the total specific energy consumption, the die pressure,
Mustranta Antti, Vainionpää Jukka, Tantchev Stoyan, Mälkki Yrjö   +3 more
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Impact of interactions between soy and pea proteins on quality characteristics of high-moisture meat analogues prepared via extrusion cooking process

Food Hydrocolloids, 2023
Jung-Soo Lee, S. Kim, Y. Jeong, I. Choi, Jaejoon Han   +4 more
semanticscholar   +1 more source

Application of physical blowing agents in extrusion cooking of protein enriched snacks: Effects on product expansion, microstructure, and texture

Trends in Food Science & Technology, 2023
Siwen Luo, Filiz Koksel
semanticscholar   +1 more source

Chemical Changes during Extrusion Cooking

1998
Cooking extruders process a variety of foods, feeds, and industrial materials. Greater flexibility in product development with extruders depends upon understanding chemical reactions that occur within the extruder barrel and at the die. Starch gelatinization and protein denautration are the most important reactions during extrusion. Proteins, starches,
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Effect of improved extrusion cooking technology (IECT) on structure, physical properties and in vitro digestibility of starch.

International Journal of Biological Macromolecules, 2023
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

Nutritional effects of extrusion-cooking

Food Chemistry, 1986
Abstract HTST extrusion-cooking, as a multi-step, multi-function thermal/mechanical process, has permitted a large number of food applications. Beneficial or detrimental changes in the bioavailability and in the content of nutrients may take place during extrusion and are of special interest in the case of bread or meat replacers and of infant or ...
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Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours

Journal of Food Measurement & Characterization, 2023
Xiang Li, A. Franczyk, K. Kahraman, J. House, Filiz Koksel   +4 more
semanticscholar   +1 more source

Chemical Characterization of White Lupin (Lupinus albus) Flour Treated by Extrusion Cooking and Aqueous Debittering Processes

Plant Foods for Human Nutrition, 2023
Meiry Ellen Ramos Chamone, J. Ascheri, J. W. Vargas-Solórzano, M. Stephan, C. Carvalho   +4 more
semanticscholar   +1 more source

Vitamin retention in extrusion cooking

Food Chemistry, 1994
Abstract Extrusion cooking (high-temperature short-time) represents a very efficient processing technology, which enables the manufacture of a wide variety of food and feed products on the basis of grain. Effects of extrusion cooking on nutritional quality are ambiguous.
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