Results 21 to 30 of about 263,199 (319)

Combination of Different Methods, Including Image Analysis, to Define the Fibrous Structure of High-Moisture Extrusion-Cooking Extrudates. [PDF]

J Texture Stud
Bondu C, Rouilly A, Labonne L, Evon P.
europepmc   +2 more sources

The Impact of Fresh Blueberry Addition on the Extrusion-Cooking Process, Physical Properties and Antioxidant Potential of Potato-Based Snack Pellets

Applied Sciences
The aim of the study was to develop a new generation of potato-based snack granules enriched with fresh blueberries and evaluate the extrusion-cooking process along with selected physical properties.
Maciej Combrzyński, Jakub Soja, Tomasz Oniszczuk, Karolina Wojtunik-Kulesza, Magdalena Kręcisz, Jarosław Mołdoch, Beata Biernacka   +6 more
doaj   +2 more sources

Model predictive control of high moisture extrusion cooking

Control Engineering Practice
Control Engineering Practice ...
Adrian Ticǎ, Vivek S. Pinnamaraju, Eric Stirnemann, Erich J. Windhab   +3 more
openalex   +3 more sources

Development of High-Moisture Meat Analogues with Hemp and Soy Protein Using Extrusion Cooking. [PDF]

Foods, 2020
The interest in plant-based products is growing in Western countries, mostly due to health and environmental issues that arise from the consumption and production of animal-based food products.
Zahari I, Ferawati F, Helstad A, Ahlström C, Östbring K, Rayner M, Purhagen JK.   +6 more
europepmc   +2 more sources

Production of high fiber ready-to-eat expanded snack from barley flour and carrot pomace using extrusion cooking technology. [PDF]

J Food Sci Technol, 2020
Lotfi Shirazi S, Koocheki A, Milani E, Mohebbi M.   +3 more
europepmc   +2 more sources

Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks

Foods, 2021
This study aimed to evaluate how extrusion cooking conditions and microwave heating play a role in enhancing physical and thermal properties of third-generation expanded cellular snacks made from yellow pea (YP) and red lentil (RL) flours for the first ...
Nasibeh Y. Sinaki, Mustafa Tugrul Masatcioglu, Jitendra Paliwal, Filiz Koksel   +3 more
doaj   +1 more source

Effect of Extrusion Cooking on the Enhancement of Soluble Dietary Fiber and Structure Properties of Dietary Fiber in Defatted Rice Bran

Liang you shipin ke-ji, 2022
The defatted rice bran was modified by extrusion cooking, and the effects of extrusion cooking on enhancement of soluble dietary fiber (SDF) and structural properties of dietary fiber in rice bran were studied. Taking SDF content as an index, the optimum
WU Na-na, WANG Lei-xin, LV Ying-guo, TAN Bin   +3 more
doaj   +1 more source

Application of Extrusion-Cooking for Processing of White and Red Bean to Create Specific Functional Properties

Applied Sciences, 2023
Extrusion-cooking, as a modern and versatile processing method, may be applied to create the properties of food ingredients and active components, especially beans and legumes.
M. Mitrus, A. Wójtowicz, T. Oniszczuk, M. Combrzyński, Abdallah Bouasla, S. Kocira, E. Czerwińska, A. Szparaga   +7 more
semanticscholar   +1 more source

High moisture extrusion cooking of meat analogs: A review of mechanisms of protein texturization.

Comprehensive Reviews in Food Science and Food Safety, 2022
High-moisture extrusion cooking (HMEC) is an efficient method for converting proteins and polysaccharides into fibrous structure that is used in the industrial production of meat analogs.
Eva M. Schmid, A. Farahnaky, B. Adhikari, P. Torley   +3 more
semanticscholar   +1 more source

Understanding extrusion technology for cereal–pulse blends: A review

Cogent Food & Agriculture, 2023
In recent times, extrusion cooking is being used to develop nutrient-dense products with an aim to benefit humans and to cater their nutritional requirements.
Radhika Jain, Sangeeta Goomer
doaj   +1 more source