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Vitamin retention in extrusion cooking
Food Chemistry, 1994Abstract 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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Neural Network control for extrusion cooking
1994Neural 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
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Whole seed processing by extrusion cooking
Journal of the American Oil Chemists' Society, 1976AbstractExtrusion 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.
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Extrusion cooking of protein-based products: potentials and challenges
Critical Reviews in Food Science and Nutrition, 2022Giovanna Ferrentino +2 more
exaly
Bioconversions in extrusion cooking
2020Kasiviswanathan Muthukumarappan +1 more
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