Results 31 to 40 of about 263,735 (297)

Thermo-mechanical processing of plant proteins using shear cell and high-moisture extrusion cooking

Critical reviews in food science and nutrition, 2021
Consumption of plant-based meat analogues offers a way to reduce the environmental footprint of the human diet. High-moisture extrusion cooking (HMEC) and shear cell processing both rely on thermo-mechanical treatment of proteins to product fibrous meat ...
S. Cornet, S. Snel, F. K. Schreuders, R. van der Sman, M. Beyrer, A. J. van der Goot   +5 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

Quality characteristics, fatty acid profile and glycemic index of extrusion processed snacks enriched with the multicomponent mixture of cereals and legumes

Legume Science, 2021
Extrudate snacks were prepared from base material (rice and corn) and optimized combination of ingredients were analyzed for effects of extrusion cooking on physical, functional, fatty acid profile, total dietary fiber, structural properties, and ...
Sajad Ahmad Wani, Nawaz Ahmad Ganie, Pradyuman Kumar   +2 more
doaj   +1 more source

Effects of Different Cooking Methods on the Quality of Quinoa Sauce

Shipin gongye ke-ji, 2022
Three cooking methods of atmospheric steaming, high-pressure steaming and extrusion were used to make koji and fermented into quinoa sauce. The conventional physical and chemical indexes, volatile flavor substances and sensory quality of quinoa paste ...
Ping DONG, Chengjian XU, Xiaoting WANG, Feiman YUAN, Huachang WU, Jing DENG   +5 more
doaj   +1 more source

A Review on The Improvement of Extruded Food Processing Equipment: Extrusion Cooking in Food Processing

Food Science and Technology, 2023
The extrusion technique, which combines mixing, shaping, texturing, and heating to create a unique food product, is gaining popularity in the worldwide agro-food processing sector.
Yermek Abilmazhinov, G. Bekeshova, A. Nesterenko, Z. Dibrova, V. Ermolaev, Evgeny Ponomarev, Valentina Vlasova   +6 more
semanticscholar   +1 more source

Effect of high-temperature, short-time cooking conditions on in vitro protein digestibility, enzyme inhibitor activity and amino acid profile of selected legume grains

Heliyon, 2020
African yam beans (Sphenostylis stenocarpa), Bambara groundnut (Vigna subterranean) and Pigeon pea (Cajanus cajan) flours were extruded in a single screw extruder at two extrusion temperatures; 100 °C and 140 °C, and the effect of extrusion cooking ...
Oluwafunmilayo O. Adeleye, Seun T. Awodiran, Atinuke O. Ajayi, Toluwalope F. Ogunmoyela   +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, Maciej Combrzyński, Abdallah Bouasla, S. Kocira, E. Czerwińska, A. Szparaga   +7 more
semanticscholar   +1 more source

Effect of Extrusion Cooking on the Physicochemical Properties of Poria cocos [PDF]

Shipin Kexue
This study aimed to investigate the effects of extrusion cooking at different temperatures on the physicochemical properties of Poria cocos, in order to provide a scientific basis for the extrusion cooking of P. cocos and its related products.
LIU Yuanyuan, CHEN Qian, DAI Xinwen, HOU Fengfei, XU Pan, YAN Jianye, ZHENG Hui, ZHENG Tao, YANG Yong
doaj   +1 more source

Physical and Paste Properties Comparison of Four Snacks Produced by High Protein Quinoa Flour Extrusion Cooking

Frontiers in Sustainable Food Systems, 2022
Extrusion cooking is used to produce puffed snacks based on cereals and feed ingredients. Because of its nutritional properties, quinoa flour has been employed to prepare various types of foods. This study evaluates the effects of including hyper-protein
Karen Sofia Muñoz-Pabon, Astrid Soraya Parra-Polanco, D. Roa-Acosta, J. Hoyos-Concha, J. Bravo-Gómez   +4 more
semanticscholar   +1 more source

Pasta from Red Lentils (Lens culinaris): The Effect of Pasta-Making Process on Starch and Protein Features, and Cooking Behavior

Foods, 2022
The effect of pasta-making processes on starch and protein features, as well as cooking behavior, and nutritional properties (i.e., resistant starch and starch in vitro digestibility) were assessed.
Andrea Bresciani, Daniela Erba, Maria Cristina Casiraghi, Stefania Iametti, Alessandra Marti, Alberto Barbiroli   +5 more
doaj   +1 more source