Results 261 to 270 of about 263,735 (297)

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

Food Research International, 2022
Wei Dou, Xin Zhang, Yu Zhao, Yan Zhang, Lianzhou Jiang, Xiaonan Sui   +5 more
semanticscholar   +1 more source

Effects of moisture content on digestible fragments and molecular structures of high amylose jackfruit starch prepared by improved extrusion cooking technology

Food Hydrocolloids, 2022
Yutong Zhang, Fei Xu, Qinfei Wang, Yanjun Zhang, Gang Wu, L. Tan, Zhenwen Zhang   +6 more
semanticscholar   +1 more source

Neural Network control for extrusion cooking

1994
Neural Network (N.N. for short) controller was designed and examined for extrusion cooking. The feed-forward and feed-back loops of N.N. were found to simulate the extrusion cooking. The control was realized by two kinds of N.N. that minimized the output deviation from the target value.
K. Uemura, S. Isobe, A. Noguchi
openaire   +1 more source

Whole seed processing by extrusion cooking

Journal of the American Oil Chemists' Society, 1976
AbstractExtrusion cooking of full fat soy eliminates heat labile growth inhibitors and beany bitterness in soy. The basic principles, advantages, and limitations of this process are explained. A typical processing line for the production of full fat soy for man and animal is reviewed.
openaire   +1 more source

Extrusion: Cooking

2015
Kasiviswanathan Muthukumarappan, Chinnadurai Karunanithy   +1 more
openaire   +2 more sources

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

, 2021
Yanjun Zhang, Hui-Hui Zuo, Xueqign Fei, Kexue Zhu, L. Tan, Wenjiang Dong, Gang Wu   +6 more
semanticscholar   +1 more source

Extrusion—Cooking and expansion

2020
Kristiawan, Magdalena, Chaunier, Laurent, Sandoval, Aleida, Della Valle, Guy   +3 more
openaire   +3 more sources

Functional, physicochemical and structural properties of soluble dietary fiber from rice bran with extrusion cooking treatment

, 2021
Qiao Congcong, F. Zeng, Na‐Na Wu, Bin Tan   +3 more
semanticscholar   +1 more source

Effect of improved extrusion cooking technology modified buckwheat flour on whole buckwheat dough and noodle quality

Food Structure, 2021
Li Gao, W. Cheng, M. Fu, Di Wu, Xiaozhi Tang   +4 more
semanticscholar   +1 more source

Bioconversions in extrusion cooking

2020
Kasiviswanathan Muthukumarappan, Gabriela John Swamy   +1 more
openaire   +1 more source