Results 41 to 50 of about 299,382 (256)

Physicochemical Changes and Resistant-Starch Content of Extruded Cornstarch with and without Storage at Refrigerator Temperatures

Molecules, 2016
Effects of extrusion cooking and low-temperature storage on the physicochemical changes and resistant starch (RS) content in cornstarch were evaluated. The cornstarch was conditioned at 20%–40% moisture contents and extruded in the range 90–130 °C and at
David Neder-Suárez, Carlos A. Amaya-Guerra, Armando Quintero-Ramos, Esther Pérez-Carrillo, María G. de J. Alanís-Guzmán, Juan G. Báez-González, Carlos L. García-Díaz, María A. Núñez-González, Daniel Lardizábal-Gutiérrez, Jorge A. Jiménez-Castro   +9 more
doaj   +1 more source

Effect of extrusion cooking on physical and thermal properties of instant flours: a review

Frontiers in Sustainable Food Systems
The production of instant flour constitutes a fast-expanding sector, and, this is an innovative area, that is being modified adjusting continually its methodologies to enhance production efficiency, optimizing its resources, fostering innovation in its ...
R. Pismag, J. D. Rivera, José Luis Hoyos, J. E. Bravo, D. F. Roa   +4 more
semanticscholar   +1 more source

Effect of flour ratio, extrusion temperature, and drying temperature on the textural, cooking and thermal properties of wheat-fonio noodles [PDF]

Acta Periodica Technologica
This study aimed to evaluate and model the effect of flour ratio, extrusion parameter, and drying temperature on the textural, cooking and thermal properties of wheat-fonio noodles.
Bankole H.F., Ijabo O.J., Irtwange S.V., Sanusi M.S.   +3 more
doaj   +1 more source

Impact of processing on the in vitro protein quality, bioactive compounds, and antioxidant potential of 10 selected pulses

Legume Science, 2021
Pulses are consumed worldwide with different processing methods, which may impact their digestibility, protein quality, and composition. This study aims to analyze the effect of extrusion, baking, and cooking on protein nutritional parameters; bioactive ...
Oscar Abel Sánchez‐Velázquez, Sabine Ribéreau, Martin Mondor, Edith Oliva Cuevas‐Rodríguez, Yves Arcand, Alan Javier Hernández‐Álvarez   +5 more
doaj   +1 more source

Preparation and quality evaluation of Polygonati rhizoma modified powder by extrusion cooking

Shipin yu jixie
Objective: This study aimed to improve the functional characteristics of Polygonati rhizoma （PR）. Methods: Using the freeze-dried fresh PR and nine-steam-nine-bask processing PR as control products, the study comprehensively compared and analyzed human ...
CAO Yuxin, ZHENG Tao, LUO Kun, ZHENG Hui, YANG Yong   +4 more
doaj   +1 more source

A Closed‐Loop Framework for Inverse Design: Dynamic Training and Intelligent Optimization for Heterostructured Materials

Advanced Science, EarlyView.
To accelerate the inverse design of heterostructured metal matrix composites, a closed‐loop scientific machine learning framework integrates continual learning prediction with NSGA‐II‐PMCP optimization. The framework maps microstructural descriptors to strength, toughness, and modulus, expands high‐quality Pareto solutions, and guides experimentally ...
Zhiyan Zhong, Xueru Zheng, Xiao Zhou, Zhengheng Tao, Wan Han, Jingyi Pan, Dian Wu, Ning Gao, Lei Liu, Zhongyang Wang, Fanchao Meng, Tongxiang Fan   +11 more
wiley   +1 more source

PEMBUATAN MI JAGUNG KERING DENGAN METODE KALENDERING [Corn Noodle Processing using Calendaring Method]

Jurnal Teknologi dan Industri Pangan, 2013
The objective of this research was to investigate the effect of extrusion and drying conditions on the corn noodle and processing using calendaring method.
Tjahja Muhandri, Subarna*
doaj   +1 more source

EFFECT OF PARTICLE SIZE DISTRIBUTION OF RAW MATERIALS ON EXTRUSION COOKING PROCESS AND QUALITY OF COMPOSITE SNACKS [PDF]

Техника и технология пищевых производств, 2016
Rational selection of composition particles size distribution is an important factor for extrusion technology of high quality snack production. Influence of the milling rate of rice, millet, buckwheat and lentil on extrusion cooking regimes and ...
Stepanov V.I., Ivanov V.V., Sharikov A.Y., Polivanovskaya D.V., Semykin D.V.   +4 more
doaj   +1 more source

PEAR1 Promotes Glucose Metabolism Reprogramming in Sepsis‐Associated Acute Lung Injury via AARS1‐Mediated HIF‐1α Lactylation

Advanced Science, EarlyView.
This study revealed that a PEAR1/HIF‐1α/ glycolysis/lactate/H3K18la positive feedback loop in PMVECs that drives the development of S‐ALI. Mechanistically, PEAR1 mediates the binding of HIF‐1α to AARS1, leading to the lactylation of HIF‐1α, the primary lactylation site of which is K172.
Shuai Li, Zongqing Lu, Pu Fang, Qingqing Pang, Xianghui Wu, Bo Wang, Min Liang, Jingjing Pan, Haobo Kong, Haijian Cai, Juanjuan Li, Jiaying Kang, Dongsheng Wang, Dunling Xia, Mengmeng Xu, Qinghai You   +15 more
wiley   +1 more source

CHANGES IN ANTIOXIDANT AND PHYSICOCHEMICAL PROPERTIES OF INDONESIAN BLACK RICE FLOUR (VAR. BANJARNEGARA AND BANTUL) DURING NO-DIE EXTRUSION COOKING

Jurnal Teknologi dan Industri Pangan, 2018
This research aimed to evaluate the effect of extrusion cooking conditions (barrel temperature and feed moisture content) on the changes in the physicochemical properties and antioxidant activity of the Indonesian black rice flour (var.
Diana Ayu Nindita, Feri Kusnandar, Slamet Budijanto   +2 more
doaj   +1 more source