Results 251 to 260 of about 299,216 (313)

Extrusion cooking increases soluble dietary fibre of lupin seed coat

LWT - Food Science and Technology, 2019
Extrusion cooking is widely used to improve the functional properties of dietary fibre of food processing by-products. This study investigated the capacity of extrusion cooking to increase the proportion of dietary fibre in the Australian sweet lupin ...
Liezhou Zhong, Zhongxiang Fang, Jonathan M Hodgson   +2 more
exaly   +2 more sources

Supramolecular structure of Artocarpus heterophyllus Lam seed starch prepared by improved extrusion cooking technology and its relationship with in vitro digestibility.

Food Chemistry, 2020
Jackfruit seed starch (JFSS) was modified by an improved extrusion cooking technology (IECT), and the supramolecular structure, molecular weight, debranched chain length distributions, relative crystallinity (Rc), and amylose content, were studied ...
B. Li, Yutong Zhang, Fei Xu, Muhammad Rafi Ullah Khan, Yanjun Zhang, Chongxing Huang, Kexue Zhu, L. Tan, Zhong Chu, Ai-Ju Liu   +9 more
semanticscholar   +1 more source

In vitro hydrolysis and estimated glycemic index of jackfruit seed starch prepared by improved extrusion cooking technology

International Journal of Biological Macromolecules, 2019
The effect of improved extrusion cooking technology (IECT) on jackfruit seed starch (JFSS) digestion properties was investigated by the in vitro starch hydrolysis, hydrolysis index (HI) and glycaemic index (GI). The IECT markedly increased the content of
Yanjun Zhang, Li Bo
exaly   +2 more sources

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

Single-pass, double-pass and acid twin-screw extrusion-cooking impact physicochemical and nutrition-related properties of wheat bran

Innovative Food Science and Emerging Technologies, 2020
The potential of extrusion-cooking as a technique to change the physicochemical characteristics of wheat bran, and thereby its nutrition-related properties was investigated.
Chiara Roye, Helene Chanvrier, Yamina De Bondt   +2 more
exaly   +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 ...
N. Cayot, D. Bounie, H. Baussart
openaire   +1 more source

Techno-functional properties of the starch-protein interaction during extrusion-cooking of a model system (corn starch and whey protein isolate)

, 2020
Techno-functional properties of the starch-protein interaction were investigated during extrusion-cooking of a model system (corn starch (CS) and whey protein isolate (WPI)). A single screw extruder was used at a speed of 200 rpm, feed rate of 100 g/min,
José A. Téllez‐Morales, E. Herman‐Lara, C. Gómez‐Aldapa, J. Rodríguez‐Miranda   +3 more
semanticscholar   +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
S. Luo, Filiz Koksel
semanticscholar   +1 more source

Modification of retrogradation property of rice starch by improved extrusion cooking technology.

Carbohydrate Polymers, 2019
Modifications of molecular structure, and of short- and long-term retrogradation properties, in rice starch by an "improved extrusion cooking technology" (IECT) were studied. IECT decreased starch molecular size in the order high speed / high temperature 
Yunfei Liu, Jun Chen, Jianyong Wu, S. Luo, Rui-yun Chen, Cheng-mei Liu, R. Gilbert   +6 more
semanticscholar   +1 more source