Results 271 to 280 of about 263,735 (297)

Use of FTIR to study secondary structure of texturized plant proteins by high moisture extrusion cooking, a comprehensive review.

Food Research International
Caroline Bondu, Florian Gimeno, P. Evon, Guadalupe Vaca-Medina, A. Rouilly   +4 more
semanticscholar   +1 more source

Extrusion cooking

Trends in Food Science & Technology, 1990
openaire   +1 more source

Raw materials for extrusion cooking processes

1994
The ingredients used in extrusion cooking are similar in general terms to those used in other food processes in that they must be of good food quality and, in the case of additives on the permitted lists, be of the required purity. However, there are special features of the extrusion processes which are unique in terms of the processing conditions ...
openaire   +1 more source

Multi-response surface optimisation of extrusion cooking to increase soluble dietary fibre and polyphenols in lupin seed coat

LWT, 2021
Liezhou Zhong, Z. Fang, M. Wahlqvist, J. Hodgson, Stuart K Johnson   +4 more
semanticscholar   +1 more source

Extrusion Cooking

2020
openaire   +1 more source

Pea protein microparticulation using extrusion cooking: Influence of extrusion parameters and drying on microparticle characteristics and sensory by application in a model milk dessert

Innovative Food Science & Emerging Technologies, 2021
C. Tanger, Florian Schmidt, Florian Utz, J. Kreißl, Corinna Dawid, U. Kulozik   +5 more
semanticscholar   +1 more source

Extrusion cooking

2001
openaire   +2 more sources

Extrusion cooking

2017
openaire   +1 more source

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

Food Chemistry, 2020
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

Extrusion cooking

2002
openaire   +1 more source