Results 41 to 50 of about 263,735 (297)
Extrusion cooking and its application.
NIPPON SHOKUHIN KOGYO GAKKAISHI, 1986 Akinori Noguchi
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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
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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
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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 +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
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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
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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 +9 more
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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
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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
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Food and Bioproducts Processing, 1999 zbMATH Open Web Interface contents unavailable due to conflicting licenses.
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