Results 81 to 90 of about 263,199 (319)

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, Čolović Radmilo, Ivanov Dušica, Kokić Bojana, Lević Jovanka, Đuragić Olivera, Sredanović Slavica   +6 more
doaj  

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  

A Typology of Circular Economy Startups in Agri‐Food Supply Chains: An Analysis of 79 Innovative Startups

Business Strategy and the Environment, EarlyView.
ABSTRACT Startups, as key drivers of innovation towards a circular economy (CE) transition, are gaining momentum in the agri‐food industry. However, an inclusive classification framework for circular agri‐food startups is still lacking, despite its crucial role in articulating their contribution and informing tailored policies to facilitate a smoother ...
Meisam Ranjbari, Michal Kuděj, Jan Kubálek, Alberto Ferraris   +3 more
wiley   +1 more source

Effect of extrusion cooking in combination with food-to-food fortification on the mineral bioaccessibility of African-type pearl millet-based porridge

NFS Journal
Mineral 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, John Lubaale, Cheikh Ndiaye, Kwaku G. Duodu, John R.N. Taylor   +4 more
doaj   +1 more source

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., Kumbhar, B. K., Singh, D. S.   +2 more
core  

Effect of Genotype on the Properties of Flours and Protein Isolates Derived From Wrinkled and Round Peas

Cereal Chemistry, EarlyView.
ABSTRACT Background and Objectives This study evaluated the effect of seed shape on the composition, functional, and quality properties of pea flours and protein isolates. Wrinkled‐seed (WPAs) and round‐seed (RPA) pea accessions were selected from a genome‐wide association study panel.
Cassia Galves, Krishna Kishore Gali, Thomas D. Warkentin, James House, Michael Nickerson   +4 more
wiley   +1 more source

Changes in Phenolics during Cooking Extrusion: A Review

Foods, 2021
In this paper, significant attention is paid to the retention of phenolics in extrudates and their health effects. Due to the large number of recent articles devoted to total phenolic content (TPC) of input mixtures and extrudates, the technological ...
Evžen Šárka, Marcela Sluková, Svatopluk Henke   +2 more
doaj   +1 more source

Starch gelatinization under shearless and shear conditions [PDF]

, 2006
This article reviews the development of studying starch gelatinization under shear and shearless conditions, in particular the technologies used to detect the degree of gelatinization.
Chen, Ling, Chen, Pei, Corrigan, Penny, Liu, Hongshen, Xie, Fengwei, Xue, Tao, Yu, Long   +6 more
core   +1 more source

Integrated and closed‐loop biorefinery strategies for efficient waste valorization and biofuel production

The Canadian Journal of Chemical Engineering, EarlyView.
Abstract Advancements in biofuel production technologies are essential for reducing global dependence on fossil fuels and addressing their overexploitation. Many valuable components of biomass, such as cellulose, hemicellulose, and lignin, remain underused in traditional biorefineries, which typically rely on a single feedstock to produce a primary ...
Marcos Paulo Patta Granado, Prakhar Talwar, Sahil Sahil, Andrea Cressoni De Conti, Sonil Nanda, Janusz A. Kozinski   +5 more
wiley   +1 more source

Plant-based burgers: effects of protein source, type of extrusion and cooking technology on oxidation status and in vitro digestibility

Future Foods
The 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, Iciar Astiasaran, Diana Ansorena   +2 more
doaj   +1 more source