Results 281 to 290 of about 263,199 (319)

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

Effects of extrusion cooking on the nutritional quality of puffed snacks made from blends of barley and green lentil flours

Journal of Food Measurement & Characterization, 2023
Xiang Li, A. Franczyk, K. Kahraman, J. House, Filiz Koksel   +4 more
semanticscholar   +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   +2 more sources

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

Protein functionality modification by extrusion cooking

Journal of the American Oil Chemists' Society, 1991
Cooking extruders process high‐protein materials into palatable foods. New applications have been developed for protein extrusion during the past decade. Improvements in functional characteristics of proteins may be achieved through modification of temperature, screw speed, moisture content, and other extrusion parameters.
openaire   +2 more sources

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   +2 more sources

Extrusion—Cooking and expansion

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

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   +2 more sources

Chemical Changes during Extrusion Cooking [PDF]

, 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