Results 31 to 40 of about 250,651 (209)

Impact of Cooking and Extrusion Processing on Nutritional, Antinutritional, and Techno-Functional Characteristics of Indigenous Bean (Phaseolus coccineus)

, 2023
Ayocote bean (Phaseolus coccineus) is an underutilized pulse rich in protein, lipids, and carbohydrates; however, the impact of thermal processing has not been studied.
Carlos I. Sepúlveda-García (17310904), Cuauhtémoc Reyes-Moreno (17310907), Edith O. Cuevas-Rodríguez (17310901), Ruixian Han (11770418), Evelyn I. Osuna-Gallardo (17310898), Liliana León-López (17310910), Alan J. Hernández-Álvarez (17310913)   +6 more
core   +1 more source

Effect of flour ratio, extrusion temperature, and drying temperature on the textural, cooking and thermal properties of wheat-fonio noodles [PDF]

Acta Periodica Technologica
This study aimed to evaluate and model the effect of flour ratio, extrusion parameter, and drying temperature on the textural, cooking and thermal properties of wheat-fonio noodles.
Bankole H.F., Ijabo O.J., Irtwange S.V., Sanusi M.S.   +3 more
doaj   +1 more source

Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses

Legume Science, 2021
Pulses are consumed worldwide with different processing methods, which may impact their digestibility, protein quality, and composition. This study aims to analyze the effect of extrusion, baking, and cooking on protein nutritional parameters; bioactive ...
Oscar Abel Sánchez‐Velázquez, Sabine Ribéreau, Martin Mondor, Edith Oliva Cuevas‐Rodríguez, Yves Arcand, Alan Javier Hernández‐Álvarez   +5 more
doaj   +1 more source

Study on the Nutritional, Functional, Textural, and Cooking Properties for Multi‐Millet Extruded Instant Noodles

AgriFood: Journal of Agricultural Products for Food, EarlyView.
The study of developing multi‐millet extruded instant noodle with using hot extrusion technology focuses on the optimization of formulations by substituting composite millet flour (finger millet, barnyard millet, and pearl millet) to the rice flour. ABSTRACT Rising consumption of instant foods has necessitated the development of nutritionally balanced ...
Rahul Dev, Shambhvi, Payal Chauhan, Mahesh Gupta   +3 more
wiley   +1 more source

PEMBUATAN MI JAGUNG KERING DENGAN METODE KALENDERING [Corn Noodle Processing using Calendaring Method]

Jurnal Teknologi dan Industri Pangan, 2013
The objective of this research was to investigate the effect of extrusion and drying conditions on the corn noodle and processing using calendaring method.
Tjahja Muhandri, Subarna*
doaj   +1 more source

EFFECT OF PARTICLE SIZE DISTRIBUTION OF RAW MATERIALS ON EXTRUSION COOKING PROCESS AND QUALITY OF COMPOSITE SNACKS [PDF]

Техника и технология пищевых производств, 2016
Rational selection of composition particles size distribution is an important factor for extrusion technology of high quality snack production. Influence of the milling rate of rice, millet, buckwheat and lentil on extrusion cooking regimes and ...
Stepanov V.I., Ivanov V.V., Sharikov A.Y., Polivanovskaya D.V., Semykin D.V.   +4 more
doaj   +1 more source

Transitioning to nonpunitive school policies for addressing student substance use: Qualitative interviews with key school administrators

American Journal of Community Psychology, EarlyView.
Abstract Recent policy change in Massachusetts encourages schools to limit their use of exclusionary discipline to “extraordinary circumstances,” but little work has explored the opportunities and challenges of transitioning to nonpunitive practices after student substance use infractions in schools.
Kristina Conroy, M. Grace Albright, Kendall B. Roberts, Meghan A. Costello, Anthony J. Jannetti, Alexis R. Wing, Randi M. Schuster   +6 more
wiley   +1 more source

Micro-extrusion of fine ceramic latticework [PDF]

, 2008
PhDMicroextrusion freeforming of ceramic lattices from high solids ceramic pastes is a method for forming complex multi-scale hierarchical porous structures.
Chi, Xiaopeng
core   +3 more sources

CHANGES IN ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF INDONESIAN BLACK RICE FLOUR (VAR. BANJARNEGARA AND BANTUL) DURING NO-DIE EXTRUSION COOKING

Jurnal Teknologi dan Industri Pangan, 2018
This research aimed to evaluate the effect of extrusion cooking conditions (barrel temperature and feed moisture content) on the changes in the physicochemical properties and antioxidant activity of the Indonesian black rice flour (var.
Diana Ayu Nindita, Feri Kusnandar, Slamet Budijanto   +2 more
doaj   +1 more source

Beyond Protein Synthesis: The Multifunctional Role of Functional Amino Acids in Modulating Meat Quality in Ruminants

Animal Research and One Health, EarlyView.
Multifunctional roles of functional amino acids in regulating meat quality in ruminants: Functional amino acids (FAAs) regulate ruminant meat quality through multiple interconnected mechanisms, including antioxidant protection, metabolic regulation, signal transduction, structural support, and gene expression modulation.
Zixin Liu, Tian Xia, Xiaokang Lv, Man Ren, Chuanshe Zhou, Zhiliang Tan   +5 more
wiley   +1 more source