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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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
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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
semanticscholar +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
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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
doaj +1 more source
Twin-Screw Extrusion Processing of Rainbow trout (Oncorhynchus mykiss) Feeds Using Graded Levels of High Protein Corn-Based Distillers Dried Grains (HP-DDG) and Conventional Distillers Dried Grains with Solubles (DDGS) [PDF]
, 2013 Twin-screw extrusion cooking trials were performed to investigate the differential effects of conventional DDGS (DDGS) and HP-DDG inclusion, as fishmeal replacers, on physical properties (moisture content, water activity, thermal properties, expansion ...
Brown, Michael +4 more
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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
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
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Food and Bioproducts Processing, 1999 zbMATH Open Web Interface contents unavailable due to conflicting licenses.
openaire +2 more sources
Development and storage characteristics of shrimp (Solenocera crassicornis) based snack food using extrusion technology [PDF]
, 2016 An attempt was made to develop nutrient rich extruded snacks from lesser utilized protein rich shrimp (Solenocera crassicornis) flour using twin screw extruder. The extruded were in order to fried and packed in to High Density Polyethelene (HDPE).
Baraiya, K. G. +7 more
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