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
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
Twin-screw Extrusion Processing of Vegetable-Based Protein Feeds for Yellow Perch ( Perca flavescens) Containing Distillers Dried Grains (DDG), Soy Protein Concentrate (SPC), and Fermented High Protein Soybean Meal (FSBM) [PDF]
, 2012 Changing to alternative protein sources supports production of more economic aquafeeds. Two isocaloric (3.06 kcal/g) and isonitrogenous (40% db) experimental feeds for juvenile yellow perch were formulated with incorporation of FSBM and SPC, each of ...
Fallahi, Parisa +3 more
core +7 more sources
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
core +3 more sources
International journal of food science and agriculture, 2022 Protein energy malnutrition is one of the major public health problems in the developing countries. The objective of this study was to develop protein enriched instant porridge flour from maize and cassava leaf composites.
Z. K. Terefe, M. Omwamba, J. Nduko
semanticscholar +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
Extrusion of Corn Grits with Native or Modified Starch Addition — Influence on Starch Digestibility Fractions, Shear Stress-at-Break, and Expansion Ratio [PDF]
, 2016 The aim of the paper was to seek suitable conditions of extrusion cooking using a laboratory single-screw extruder to increase slowly digestible (SDS) and resistant starch (RS) content in extrudates saving sensory characteristics of the final product ...
Chena Aldao, D.A. +5 more
core +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 +2 more
doaj +1 more source
Extrusion process of maize grits used for nixtamalization
Czech Journal of Food Sciences, 2022 The aim of the paper was to seek optimum conditions of extrusion cooking and follow-up processing to produce high-quality tortillas with good sensory properties.
Kristýna Olšaníková +2 more
doaj +1 more source
Lentil flour formulations to develop new snack-type products by extrusion processing: phytochemicals and antioxidant capacity [PDF]
, 2015 Extrusion process has been generally applied to the production of cereal-based snacks. However, in recent years, extrusion process has been also used for the development of pulses-based snacks, with few studies focussing on the incorporation of these ...
Filipa S. Reis +7 more
core +1 more source