Results 81 to 90 of about 250,651 (209)
Non conventional chestnut flour based products processing by extrusion-cooking
, 2006 Chestnut (Castanea sativa) flour (CF) is a typical product of Italian mountain agriculture. Studie on CF functional properties in relation to extrusion-cooking processes were conducted and CF resulted suitable for the extrusion-cooking process only if ...
DALLA ROSA, MARCO +3 more
core +1 more source
Extrusion of Metals, Polymers, and Food Products
, 2018 Extrusion is a very popular manufacturing process, especially because of its versatility in terms of materials and shapes. Representing the vast and multifaceted field of extrusion, this book contains write-ups on latest developments from experts in the ...
core +1 more source
Legitimacy and Persuasion in the Anglo‐Scottish Wars of the 1540s
History, EarlyView.Abstract The considerable efforts of the invading English to justify their activities and garner support during the Anglo‐Scottish wars of the 1540s are well known. Recent welcome attention to Scottish texts produced during the conflict has begun to correct a previous historiographical imbalance towards English materials.
Amy Blakeway
wiley +1 more source
A general extrudate bulk density model for both twin-screw and single-screw extruder extrusion cooking processes [PDF]
, 2010 Effects of extrusion parameters and raw materials on extrudate expansion are respectively investigated in a twin-screw extruder and a single-screw extruder extrusion cooking experiments for fish feed, wheat, and oat & wheat mixture processing.
Tolderlund Rasmussen, Hanne +3 more
core +1 more source
Soy protein and iron-fortified artificial rice from composite flour for functional food diversification [PDF]
E3S Web of ConferencesArtificial rice is one of the food diversification efforts that can be made from non-rice foodstuffs to reduce dependence on rice. In this study, artificial rice was made from a composite flour as raw material composed of modified cassava flour (mocaf ...
Sumardiono Siswo +2 more
doaj +1 more source
Extrusion cooking in enzymatic liquefaction of wheat starch
, 1986 Wheat starch was treated for gelatinization, partial liquefaction, and subsequent further hydrolysis by extrusion cooking together with a thermostable Bacillus licheniformis α‐amylase followed by batch incubation of the extrudates at 80°C.
J. Olkku +9 more
core +1 more source
COMMON SENSE LAW: Making Right/s in the Liberal City
International Journal of Urban and Regional Research, EarlyView.Abstract This article, co‐authored by encampment and university scholars, is concerned with how homeless persons challenge rightlessness. We do so by advancing a conceptual framework of common sense law, arguing that such contestations take place not only in courtrooms but also in the lived spaces of homelessness.
Ananya Roy +3 more
wiley +1 more source
A Review of the Changes Produced by Extrusion Cooking on the Bioactive Compounds from Vegetal Sources. [PDF]
Antioxidants (Basel), 2023 Mironeasa S +3 more
europepmc +1 more source
American Ethnologist, EarlyView.Abstract Engaged Dharma Israel (EDI), a radical‐left group, combines Buddhist‐inspired contemplation with anti‐occupation activism in solidarity with Palestinians. For EDI, ethical self‐cultivation and political resistance are mutually sustaining commitments, yet their relationship demands ongoing, sometimes anxious work.
Ori Mautner
wiley +1 more source
Jurnal Teknologi dan Industri Pangan, 2012 The objective of this research was to improve the quality of dried corn noodle through the optimization of processing condition using a cooking-forming extruder and the addition of monoglyceride.
Antung Sima Firlieyanti +3 more
doaj +1 more source