Influence of extrusion cooking on phytochemical, physical and sorption isotherm properties of rice extrudate infused with microencapsulated anthocyanin. [PDF]
Food Sci Biotechnol, 2021 Das AB, Goud VV, Das C.
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Influence of Modification of the Plasticizing System on the Extrusion-Cooking Process and Selected Physicochemical Properties of Rapeseed and Buckwheat Straws. [PDF]
Materials (Basel), 2022 Kupryaniuk K +4 more
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Nutritional Characterization of Prosopis laevigata Legume Tree (Mesquite) Seed Flour and the Effect of Extrusion Cooking on its Bioactive Components [PDF]
Foods, 2018 Mesquite (Prosopis laevigata) is a legume tree widely distributed in Aridoamerica. The mature fruit of this legume is a pod, which is currently underutilized and has high nutritional potential.
Luis Díaz-Batalla +6 more
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Investigation on mild extrusion cooking for development of snacks using rice and chickpea flour blends. [PDF]
J Food Sci Technol, 2021 Altaf U +5 more
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Fortification of Cereal-Based Food with Lactobacillus rhamnosus GG and Bacillus coagulans GBI-30 and Their Survival During Processing [PDF]
FoodsFunctional foods are evolving beyond basic nutrition to address nutrition-related diseases and enhance well-being. While probiotic-fortified products dominate this sector, most remain dairy-based.
Junyan Wang +4 more
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Enrichment of soybean dietary fiber and protein fortified rice grain by dry flour extrusion cooking: the physicochemical, pasting, taste, palatability, cooking and starch digestibility properties. [PDF]
RSC Adv, 2018 Liu X +8 more
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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 +3 more
semanticscholar +1 more source
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 +3 more
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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 +3 more
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