Changing Wheat Bran Structural Properties by Extrusion-Cooking on a Pilot and Industrial Scale: A Comparative Study [PDF]
Foods, 2021 Extrusion-cooking can be used to change the techno–functional and nutrition-related properties of wheat bran. In this study, pilot-scale (BC21) and industrial-scale (BC45) twin-screw extrusion-cooking using different types of extrusion (single-pass ...
Chiara Roye +6 more
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Influence of extrusion cooking on physicochemical properties and starch digestion kinetics of Sphenostylis stenocarpa, Cajanus cajan, and Vigna subterranean grains. [PDF]
PLoS ONE, 2020 Thermal degradation of sugars and amino acids, and depolymerization of macromolecules such as starch, proteins and fibre occasioned by high-temperature short-time extrusion cooking modify the physicochemical and functional properties of raw materials ...
Oluwafunmilayo O Adeleye +3 more
doaj +2 more sources
The Impact of Extrusion Cooking on the Physical Properties, Functional Components, and Pharmacological Activities of Natural Medicinal and Edible Plants: A Review [PDF]
FoodsExtrusion cooking is an innovative, advanced processing technology widely used in the food and feed industries. With growing concerns over the health attributes of food, the effects of extrusion cooking on the functional characteristics of natural ...
Yao Xu +6 more
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Use of Legumes in Extrusion Cooking: A Review [PDF]
Foods, 2020 The traditional perception that legumes would not be suitable for extrusion cooking is now completely outdated. In recent years, an increasing number of studies have been conducted to assess the behavior of various types of legume flours in extrusion ...
Antonella Pasqualone +3 more
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Extrusion-Cooking Modifies Physicochemical and Nutrition-Related Properties of Wheat Bran [PDF]
Foods, 2020 The potential of extrusion-cooking to change the physicochemical characteristics of wheat bran, increase its nutritional value and decrease its recalcitrance towards fermentation was investigated in this study.
Chiara Roye +7 more
doaj +2 more sources
Extrusion Cooking Effect on Carbohydrate Fraction in Novel Gluten-Free Flours Based on Chickpea and Rice [PDF]
Molecules, 2022 Extrusion cooking allows the development of value-added products from pulses, such as gluten-free snacks with added functional properties. The main objective of this study was to evaluate the changes induced by the extrusion process on the carbohydrate ...
María Ciudad-Mulero +8 more
doaj +2 more sources
Nutritional Characterization of Prosopis laevigata Legume Tree (Mesquite) Seed Flour and the Effect of Extrusion Cooking on its Bioactive Components [PDF]
Foods, 2018 Mesquite (Prosopis laevigata) is a legume tree widely distributed in Aridoamerica. The mature fruit of this legume is a pod, which is currently underutilized and has high nutritional potential.
Luis Díaz-Batalla +6 more
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Fortification of Cereal-Based Food with Lactobacillus rhamnosus GG and Bacillus coagulans GBI-30 and Their Survival During Processing [PDF]
FoodsFunctional foods are evolving beyond basic nutrition to address nutrition-related diseases and enhance well-being. While probiotic-fortified products dominate this sector, most remain dairy-based.
Junyan Wang +4 more
doaj +2 more sources
Development of Cellular High-Protein Foods: Third-Generation Yellow Pea and Red Lentil Puffed Snacks
Foods, 2021 This study aimed to evaluate how extrusion cooking conditions and microwave heating play a role in enhancing physical and thermal properties of third-generation expanded cellular snacks made from yellow pea (YP) and red lentil (RL) flours for the first ...
Nasibeh Y. Sinaki +3 more
doaj +1 more source
Liang you shipin ke-ji, 2022 The defatted rice bran was modified by extrusion cooking, and the effects of extrusion cooking on enhancement of soluble dietary fiber (SDF) and structural properties of dietary fiber in rice bran were studied. Taking SDF content as an index, the optimum
WU Na-na +3 more
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