Results 41 to 50 of about 250,651 (209)
Cassava and turmeric flour blends as new raw materials to extruded snacks
Ciência e Agrotecnologia, 2014 Short cooking time and ability to blend varieties of food ingredients have made extrusion cooking a medium for low-cost and nutritionally improved food products.
Alessandra Mussato Spinello +3 more
doaj +1 more source
Extrusion-cooking to improve the animal feed quality of broad beans
, 1984 Extrusion-cooking of broad beans with a single-screw extruder has been investigated. Attention was focused on process requirements as well as on the nutritional effects of extrusion-cooked broad beans in a chicken feed formulation.
Moscicki, L. +3 more
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Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Asian salted noodles (ASN) are popular in East and Southeast Asia and in parts of Europe and the Americas. However, ASN are deficient in certain nutrients (e.g., vitamins, minerals, and dietary fiber) and bioactive compounds.
Gia Ngoc Lam, Fan Zhu
wiley +1 more source
A new engineering method for understanding extrusion cooking process [PDF]
, 2009 A new engineering method is proposed to understand extrudate expansion and extrusion operation parameters for starch based food extrusion cooking process through dimensional analysis principle, i.e. Buckingham pi theorem. Three dimensionless groups, i.e.
Cheng, Hongyuan, Friis, Alan
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Development of twin screw Rheo extrusion technology [PDF]
, 2013 This thesis was submitted for the degree of Doctor of Philosophy and was awarded by Brunel UniversityTwin Screw Rheo Extrusion (TSRE) is a novel semisolid extrusion process developed at BCAST for producing simple profiles such as rods and wires of light
Cassinath, Zen
core +5 more sources
NFS JournalMineral deficiencies, especially iron and zinc, are still prevalent in urban as well as rural communities among women and children across Africa, including the Sahel. Here, effects of extrusion cooking in combination with food-to-food fortification (FtFF)
Oluyimika Y. Famuyide +4 more
doaj +1 more source
Influence of independent extrusion variables on temperature profile in extruder barrel [PDF]
Journal on Processing and Energy in Agriculture, 2011 Extrusion technology is commonly used in fish feed production. In cooking zone of the extruder barrel, sufficient energy is imparted to gelatinize starch and denature proteins.
Vukmirović Đuro +6 more
doaj
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Copra meal is a byproduct of the coconut oil extraction process and provides an inexpensive source of energy for livestock diets. Single‐screw extrusion was conducted to investigate the effects of varying proportions of copra meal and distillers dried grains with solubles (DDGS) and the corresponding processing ...
Jan Kathleen M. Punzalan +1 more
wiley +1 more source
Extrusion and drying temperatures enhance sensory profile and iron bioavailability of dry bean pasta
Food Chemistry Advances, 2023 Bean flour is a highly nutritive, plant-based ingredient with the potential for great utility in many food products. Heat treated flours produced from commercial varieties of white kidney, yellow and black beans, were processed into pastas using high/low
Sharon D. Hooper +4 more
doaj +1 more source
The Impact of Glycation on Protein Digestibility
ChemFoodChem, EarlyView.Schematic overview of how protein glycation affects digestibility and downstream nutritional consequences. Glycation‐derived structural modifications reduce protease accessibility, leading to limited hydrolysis and altered peptide generation. These changes decrease amino acid bioavailability and may subsequently contribute to microbiome alterations ...
Lea Hönemann +2 more
wiley +1 more source