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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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 +5 more
doaj +1 more source
Determination of aflatoxins, deoxynivalenol, ochratoxin A and zearalenone in wheat and oat based bran supplements sold in the Spanish market [PDF]
, 2013 The main objective of this study was to assess the exposure of Catalonian (Spain) population to AFs. Thus, two sub-objectives were considered: 1) to assess the occurrence of AFs in food marketed in Catalonia, and 2) to assess the consumption of those ...
Cano Sancho, German +4 more
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Fresh Broccoli in Fortified Snack Pellets: Extrusion-Cooking Aspects and Physical Characteristics
Applied Sciences, 2023 The aim of the study was to obtain a new type of potato-based snack pellets fortified with fresh broccoli addition and to estimate their extrusion-cooking parameters (processing stability) and selected physical properties.
Marcin Mitrus +8 more
doaj +1 more source
Thermo-mechanical processing of sugar beet pulp. I. Twin-screw extrusion process [PDF]
, 2006 Sugar beet pulp (SBP) is the raffinate of sugar extraction. Composed of empty vegetal cells, three quarters of it consist of polysaccharides. As it is cheap and produced in great quantities SBP is a potential raw material for industrial applications ...
Jorda, Jérémy +2 more
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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 +3 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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Development of textured defatted sunflower meal by extrusion using response surface methodology [PDF]
, 2015 Sunflower (PSH 569) was used to obtain textured defatted meal. Proximate analysis, water absorption index (WAI), water solubility index (WSI), fat absorption capacities (FAC), foaming capacity (FC), and bulk density (BD) were determined. The objective of
Bhise, S.R. +3 more
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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 +2 more
doaj +1 more source
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 +3 more
doaj +1 more source