Results 271 to 280 of about 263,199 (319)

The Technology of Extrusion Cooking

1994
The Technology of extrusion cooking , The Technology of extrusion cooking , مرکز فناوری اطلاعات و اطلاع رسانی ...
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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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Effects of soy flour types and extrusion-cooking conditions on physicochemical, microstructural and sensory characteristics of puffed rice snack base

International Journal of Food Engineering, 2020
The physicochemical properties of puffed rice snack base (PRSB) prepared via extrusion cooking under various feed moisture contents and screw speeds were investigated.
O. Choi, Chang-Cheng Zhao, Kashif Ameer, J. Eun   +3 more
semanticscholar   +1 more source

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

Pea starch exhibits good expansion characteristics under relatively lower temperatures during extrusion cooking.

Journal of Food Science, 2020
Extrusion processing characteristics of pea starch were studied as impacted by various extrusion cooking processing variables, including, moisture content (15%, 17.5%, and 20% w.b.), temperature (120, 135, and 150 °C), and screw speed (150, 200, and 250 ...
Irene Rangira, Bon-Jae Gu, Pichmony Ek, G. Ganjyal   +3 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

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.
A. Noguchi, S. Isobe, K. Uemura
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Extrusion cooking of sprout-damaged wheat

Journal of Cereal Science, 1988
The influence of extrusion cooking on the properties of sprout-damaged wheat has been investigated under various process conditions by employing regression analysis. The extrusion cooking was carried out using a Clextral BC 45 twin-screw extruder with 500 mm co-rotating screws.
Pekka Linko, R. Kervinen, T. Strandberg
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Extrusion Cooking of Starches for Semi‐Products [PDF]

Starch - Stärke, 1987
AbstractExtrusion cooking is introduced as a modern high‐temperature‐short‐time process. The cooking time at high temperatures is a matter of seconds, which has a favourable effect in maintaining the properties of the ingredients and active substances, while giving high rates for the destruction of micro‐organisms.
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Mycotoxins inactivation by extrusion cooking of corn flour

Letters in Applied Microbiology, 2001
To evaluate the effects of the extrusion cooking process on the inactivation of mycotoxins in corn flour.Samples of corn flour experimentally contaminated with aflatoxin B1 (AFB1) (50 ppb) and deoxynivalenol (DON) (5 ppm) were extruded. The effects of three extrusion variables (flour moisture, extrusion temperature and sodium metabisulphite addition ...
Rolando J. González, D. Cazzaniga, D.M. De Greef, J.C. Basílico, R. Torres   +4 more
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