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
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Effects of extrusion cooking on physicochemical properties of white and red ginseng (powder)
Journal of Ginseng Research, 2014 A systematic comparison of the physicochemical properties of white ginseng (WG), extruded white ginseng (EWG), red ginseng (RG), and extruded red ginseng (ERG) was performed. The aim of the present study was to identify the effects of the physicochemical
Ying Gui, Gi-Hyung Ryu
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Changes in Phenolics during Cooking Extrusion: A Review [PDF]
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 changes are only presented for basic raw materials and the originating extrudates, and only the ...
Evžen Šárka +2 more
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Effect of extrusion cooking on the chemical and nutritional properties of instant flours: a review [PDF]
F1000Res, 2023 Remigio Yamid Pismag +4 more
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Extrusion Cooking in Enzymatic Liquefaction of Wheat Starch
Starch - Stärke, 1986 AbstractWheat 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. The degree of hydrolysis depended on the extrusion feed moisture content, enzyme concentration, mass ...
Suortti, Tapani +5 more
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Extrusion-Assisted Formation of Rice Starch–Propyl Gallate Complexes: Structural Characteristics, Antioxidant Activity, and In Vitro Digestibility [PDF]
FoodsPropyl gallate (PG) is an effective food antioxidant, but its performance in food systems may be limited by poor water compatibility and processing instability.
Simeng Ma +3 more
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Effects of green tea contents on the quality and antioxidant properties of textured vegetable protein by extrusion-cooking [PDF]
Food Sci Biotechnol, 2018 Xuelian Ma, Gi-Hyung Ryu
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Energy aspects in food extrusion-cooking [PDF]
, 2002 Theoretical and practical energy balance considerations in food extrusion-cooking are presented in the paper. Based on the literature review as well as on own measurement results, the baro-thermal treatment of different vegetable raw materials is ...
Moscicki, L. +5 more
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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
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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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