Results 71 to 80 of about 299,216 (313)
Influence of extrusion conditions on the colour of millet-legume extrudates using digital imagery [PDF]
, 2014 peer-reviewedColour acts as one of the triggers for acceptance of snack foods. Digital imaging in conjunction with Adobe Photoshop can help identification of variations in the colour of extruded products.
Chakraborty, S. K. +2 more
core
Advanced Experiment Design Strategies for Drug Development
Advanced Intelligent Discovery, EarlyView.Wang et al. analyze 592 drug development studies published between 2020 and 2024 that applied design of experiments methodologies. The review surveys both classical and emerging approaches—including Bayesian optimization and active learning—and identifies a critical gap between advanced experimental strategies and their practical adoption in ...
Fanjin Wang +3 more
wiley +1 more source
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
Journal of the American Oil Chemists' Society, EarlyView.Cerrado oil is richer in MUFA and antioxidant compounds, while Xingu oil shows higher SFA and enhanced oxidative stability, reinforcing the potential of pequi oil as a sustainable bioactive ingredient. ABSTRACT Pequi (Caryocar brasiliense) is a native fruit widely distributed in Brazilian biomes, specially in Cerrado, known for its high oil yield and ...
Dhayna O. Sobral +8 more
wiley +1 more source
Soy Protein Isolate Extruded with High Moisture Retains High Nutritional Quality [PDF]
, 2009 High-moisture extrusion of soy protein isolate generates a highly palatable meat substitute. No systematic evaluation of the nutritional quality of soy processed in this manner has been performed.
Hsieh, Fu-Hung +3 more
core +3 more sources
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Wild rice (WR), a nutritious cereal rich in phytochemicals, remains underutilized despite its health benefits. This study explored deep purple (DP), purple sun hybrid (PSH), purple haze (PH), cosmic purple (CP), and vistaric sky blue (VSB) carrot powders as fortificants in WR noodles at 10%, 20%, and 30% levels in ...
Beverly Cheruto Too +3 more
wiley +1 more source
Future FoodsThe effects of cooking method (microwaving/pan frying) and in vitro digestion of plant-based burgers formulated with different protein types (soy/pea) and extrusion types (low/high moisture) were assessed.
Itziar Ariz-Hernandez +2 more
doaj +1 more source
Expansion of the whole wheat flour extrusion [PDF]
, 2008 A new model framework is proposed to describe the expansion of extrudates with extruder operating conditions based on dimensional analysis principle. The Buckingham pi dimensional analysis method is applied to form the basic structure of the model from ...
Cheng, Hongyuan, Friis, Alan
core
In search of cues: dung beetle attraction and the significance of volatile composition of dung [PDF]
, 2018 Volatile organic compounds (VOCs) provide animals with multiple cues about location, type, and condition of valuable resources such as food. In particular, odour cues are often essential for the localization and discrimination of resources with patchy ...
Blüthgen, Nico +3 more
core +2 more sources
How to Reduce Wheat Allergens and FODMAPs in Foods: A Critical Review of Patents
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Supported by scientific evidence, this critical review of the patent literature examined methods to reduce wheat allergens and FODMAPs in foods, which may trigger digestive disorders and other health problems. The following topics were covered: proteolytic enzymes, proteolytic bacteria and yeasts, separation, plant ...
Pierre Gélinas, Jérémie Théolier
wiley +1 more source