Results 261 to 270 of about 299,216 (313)

Effect of extrusion cooking on the physical-chemical properties of whole kiwicha (Amaranthus caudatus L) flour variety centenario: Process optimization

LWT, 2020
Kiwicha (Amaranthus caudatus) is a gluten-free pseudocereal, regarded as a good source of high-quality protein and fiber. The use of whole flours is of interest for obtaining healthy extruded snacks but the Sectional Expansion Index (SEI) can decrease ...
Jaime Basilio-Atencio, Luis Condezo-Hoyos, R. Repo‐Carrasco‐Valencia   +2 more
semanticscholar   +1 more source

Extrusion‐Cooking Techniques

2011
Preface EXTRUSION-COOKING AND RELATED TECHNIQUE Extrusion-Cooking Technology Quality Parameters Extrusion-Cooking Technique MOdern Food Extruders Concluding Remarks ENGINEERING ASPECTS OF EXTRUSION Mass Flow and Temperature Distribution in a Single-Screw Extruder Energy Balance Mass and Heat Transfer in a Twin-Screw Extruder RAW MATERIALS IN THE ...
openaire   +1 more source

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 ...
openaire   +2 more sources

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
openaire   +2 more sources

Modification of rice bran dietary fiber concentrates using enzyme and extrusion cooking

Food Hydrocolloids, 2019
Rice bran (RB) is an underutilized by-product of rice milling industry that is rich in insoluble dietary fiber (IDF) but low in soluble dietary fiber (SDF).
T. Dang, T. Vasanthan
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,
openaire   +2 more sources

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

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 ...
openaire   +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
S. Luo, Filiz Koksel
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