Comparison of Whole and Gutted Baltic Herring as a Raw Material for Restructured Fish Product Produced by High-Moisture Extrusion Cooking. [PDF]
Foods, 2020 Interest in using undervalued forage fish for human consumption has recently increased due to its environmental benefits. However, feasible strategies to process the undervalued fish species to food use are limited. Therefore, this study investigated the
Nisov A +5 more
europepmc +2 more sources
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 +2 more
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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 +5 more
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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 +3 more
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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 +5 more
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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 +4 more
semanticscholar +1 more source
Extruded flakes from pearl millet (Pennisetum glaucum)-carrot (Daucus carota) blended flours-production, nutritional and sensory attributes [PDF]
, 2020 Open Access JournalMillet flour (M) and carrot flour(C) were produced and blended in the ratios 100M:0C, 95M:5C, 90M:10C, 85M:15C and 80M:20C respectively to produce extruded flakes.
Adebanjo, L.A. +4 more
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Effect of Extrusion Cooking on the Physicochemical Properties of Poria cocos [PDF]
Shipin KexueThis 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
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Modelling extrudate expansion in a twin-screw food extrusion cooking process through dimensional analysis methodology [PDF]
, 2010 A new phenomenological modelling framework is proposed to correlate the extrudate expansion and extrusion process parameters through dimensional analysis methodology.
Cheng, Hongyuan, Friis, Alan
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Mineral and antinutrient content of high quality cassava-tigernut composite flour extruded snack [PDF]
, 2017 This study investigated the mineral and antinutrient composition of extruded snack produced from different blends of high quality cassava and tigernut flour.
Adebisi, M. A. +8 more
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