Results 281 to 290 of about 299,216 (313)

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

Extrusion Cooking

2020
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, 2021
Li Bo, Muhammad Rafiullah Khan, Yanjun Zhang   +2 more
exaly  

Extrusion cooking

2001
openaire   +2 more sources

High moisture extrusion cooking of pea protein isolates: Raw material characteristics, extruder responses, and texture properties

Journal of Food Engineering, 2014
Peter Eisner, Ute Schweiggert-Weisz
exaly  

Extrusion cooking

2017
openaire   +1 more source

Effect of extrusion cooking on the physicochemical properties, resistant starch, phenolic content and antioxidant capacities of green banana flour

Food Chemistry, 2014
Regine Schoenlechner
exaly  

Extrusion cooking

2002
openaire   +1 more source

Effects of extrusion cooking on the chemical composition and functional properties of dry common bean powders

Food Chemistry, 2016
Yongfeng Ai, Karen A Cichy
exaly  

Freeze-thaw stability of rice starch modified by Improved Extrusion Cooking Technology

Carbohydrate Polymers, 2016
Jiangping Ye, Xiuting Hu, Chengmei Liu
exaly