Results 31 to 40 of about 299,382 (256)

Extrusion cooking of food‐to‐food fortified wholegrain sorghum‐based porridges enhances Caco‐2 ferritin formation

Cereal Chemistry, 2022
Background and Objectives: Iron deficiency is still a major public health concern in sub ‐ Saharan Africa, and this is in part due to a monotonous diet of cereals often low in bioavailable minerals and high in mineral bioavailability inhibitors, notably ...
John Lubaale, John R. N. Taylor, M. Naushad Emmambux, K. Duodu   +3 more
semanticscholar   +1 more source

Effects of Extrusion Cooking Over Roasting on Retention of Nutritional Quality of Composite Flour Prepared From Soyabean, Millet, Corn and Rice Blend

Acta Universitatis Cibiniensis. Series E: Food Technology, 2023
The objective of this study was to compare the effects of extrusion cooking and roasting on the nutritional composition of the blend obtained from rice, soybean, millet and corn flours.
Acharya Priti, Karki Sunita, Rai Kishor, Sangroula Adit   +3 more
doaj   +1 more source

Role of lipids in the extrusion cooking processes

Grasas y Aceites, 2000
Extrusion is a versatile and very efficient technology that is widely used in food and feed processing. The cooking extruders have found many applications, which include: breakfast cereals, snack foods, other cereal based products, pet food and aquatic ...
S. Ilo, Regine Schoenlechner, E. Berghofe   +2 more
doaj   +1 more source

Multi-response surface optimisation of extrusion cooking to increase soluble dietary fibre and polyphenols in lupin seed coat

LWT, 2021
The seed coat of the legume lupin which is rich in insoluble dietary fibre is a major by-product in human food applications. Extrusion cooking has been demonstrated to increase desirable soluble dietary fibre in the Australian sweet lupin seed coat.
Liezhou Zhong, Z. Fang, M. Wahlqvist, J. Hodgson, Stuart K Johnson   +4 more
semanticscholar   +1 more source

Enhancing the Techno-Functionality of Pea Flour by Air Injection-Assisted Extrusion at Different Temperatures and Flour Particle Sizes

Foods, 2023
Industrial applications of pulses in various food products depend on pulse flour techno-functionality. To manipulate the techno-functional properties of yellow pea flour, the effects of flour particle size (small vs. large), extrusion temperature profile
Nasibeh Y. Sinaki, Jitendra Paliwal, Filiz Koksel   +2 more
doaj   +1 more source

Gluten-Free Rice Instant Pasta: Effect of Extrusion-Cooking Parameters on Selected Quality Attributes and Microstructure

Processes, 2021
In the present study, we applied extrusion-cooking to polished rice flour so as to prepare gluten-free pasta. The aim of the work was to investigate the effect of feed moisture (28, 30 and 32%) and screw speed (60, 80 and 100 rpm) on selected rice pasta ...
Abdallah Bouasla, A. Wójtowicz
semanticscholar   +1 more source

The effect of thermal processing on the reduction of deoxynivalenol and zearalenone cereal content

Croatian Journal of Food Science and Technology, 2019
Fusarium mycotoxins deoxynivalenol (DON) and zearalenone (ZEN) often contaminate cereals and cereal by-products. Certain thermal processing methods used in the food industry show promising results in terms of reduction of cereal contamination with ...
JELKA PLEADIN, JURISLAV BABIĆ, ANA VULIĆ, NINA KUDUMIJA, KRUNOSLAV ALADIĆ, MAJA KIŠ, VESNA JAKI TKALEC, MARIO ŠKRIVANKO, MARICA LOLIĆ, DRAGO ŠUBARIĆ   +9 more
doaj   +1 more source

Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder)

Journal of Ginseng Research, 2014
A systematic comparison of the physicochemical properties of white ginseng (WG), extruded white ginseng (EWG), red ginseng (RG), and extruded red ginseng (ERG) was performed. The aim of the present study was to identify the effects of the physicochemical
Ying Gui, Gi-Hyung Ryu
doaj   +1 more source

Modelling Extrusion Cooking

Food and Bioproducts Processing, 1999
zbMATH Open Web Interface contents unavailable due to conflicting licenses.
openaire   +2 more sources

Effects of extrusion cooking on nutritional and health attributes of sorghum and millets: Special reference to protein and starch digestibility

International Journal of Food Science & Technology
Millets, including sorghum grain, are gaining global interest for their rich nutritional profile and potential to develop healthy staple foods. They also have a propensity for low protein and starch digestibility and are high in polyphenolics.
R. Bhattarai, T. Jayasree Joshi, N. U. Sruthi, Pavuluri Srinivasa Rao, Stuart K Johnson   +4 more
semanticscholar   +1 more source